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We are passionate about British rare breed livestock and our farming and rural environment. In the spirit of this
line of thinking all of our animals come from native rare breeds, some many hundreds of years old that were
originally developed specifically for the smallholder or family to produce fine quality table meat.
There are growing concerns about the origin of meat nowadays but thanks to our extensive farming over fertile
Cheshire farmland, the fact that our livestock is all grass-fed and the ready traceability of all of our animals,
you can be confident that our meat is on a par with the highest quality available in the land.
Our livestock is also reared in the old-fashioned way – that’s to say slowly!
We don’t use any growth promoters or feed additives, but we do use small abattoirs and butchers who
understand top-class meat, who treat it with respect and care and who hang and prepare it correctly.
Eating meat from an animal fed on natural foods, that has led a full, happy life which has been free of routine
drugs must be better for both the body and the soul don't you think?
Our Produce
Well-hung, well-marbled and lean beef as well as tender and succulent lamb and flavoursome hogget and
mutton make up the core of our butchery. Occasionally we also offer rare breed produce from other local
pedigree breeders who we know and trust – look out for our special guest meats!
[NORFOLK HORN PHOTO]
[WHITE PARK PHOTO]
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The Lionheart Herd of White Park Cattle
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We are proud to own the pedigree Lionheart herd of White Park cattle – truly a breed of distinction and from
the mists of time.
The White Park is believed to be Britain’s oldest breed of cattle and are the only indigenous cattle present in
the United Kingdom, first being recorded in Roman times and closely descended from Britain’s wild white
cattle. Throughout their history the White Park have been used for many purposes, most notably as the
sacrificial cattle of the Druids, as a special form of currency during the Middle Ages and as draft cattle in the
nineteenth century.
White Park are very hardy and capable of being out-wintered in low temperatures and wet climates, whilst
ideally suited to conservation grazing due to their ability to convert rough grazing in to high quality meat. They
are often used to graze Sites of Special Scientific Interest (SSSI) around the United Kingdom, helping to
improve wildlife in these important rural areas.
The meat is lean, well-marbled, flavoursome and cooks extremely well. When properly hung for three weeks
or more it produces outstanding and highly sought-after beef.
It was a White Park loin that was famously knighted "Sir Loin" by James I in 1617 in recognition of its superior
flavour, quality and tenderness.
"The White Park, a breed I've never eaten before and I had always assumed was purely ornamental, was
really excellent: soft, chewy, with that strong, distinctive, almost corrupt flavour of proper beef, like eating an
old roué uncle. If you've only had supermarket meat - or don't have uncles - it may come as a shock, but it was
the best steak I've had this year." AA Gill, Table Talk, The Sunday Times
[WHITE PARK PHOTO]
[WHITE PARK PHOTO]
[WHITE PARK PHOTO]
Reeves Rare Breeds
Goldford House
Bickerton
Malpas
Cheshire
SY14 8LL
Telephone: 07749 010033
Email: lionheart@reevesrarebreeds.com
Please don’t hesitate to contact us with your comments, thoughts, suggestions or even if you want to come
and visit to see these magnificent beasts first hand!