Cheadle Farm

We have been producing Traditional Farmhouse Meat to the highest standards. Ken was born at the farm and has lived at the farm all his life. The next generation, Ken's son Mathew, is carrying on the high standards Ken's taught him over the years.

You can rely on the quality of Ken Webb's Traditional Farmhouse Meat.

All of our cattle are reared on home produced grass and haylage. We don’t believe in usind growth hormones or any routine drugs on our cattle.

Our beef calves are reared with their mother for at least six months and then are naturally weaned before being put out to graze for another full year.

The heifer herd consists Aberdeen Angus and Short Horn mothers who are bred with either our with Limousin or Traditional Hereford bulls.

Upholding tradition and our firmly held belief in naturally reared cows, no artificial insemination is carried out on the farm and we never stress our cattle with long distance travel.

We hold values of quality near and dear, and as such all of our cattle can be traced back to the animal of origin.

Traditional Farmhouse Meat is hung on the bone for a minimum of 28 days in the time-honoured way to improve flavour and texture.

Our highly skilled in-house Butchers carefully prepare our beef and uphold our values of quality.

Our non-beef products, such as sausages, bacon and gammon are freshly sourced from local partners in rural Cheshire, allowing our expert Butchers to do what they do best to provide you with only the finest meats.