From farm gate to plate
local traceable produce, with majority of our meat being reared on Ragley Estate

Ragley Estate cattle are mainly Hereford crossed with Charolais or Limousin which are renowned for their excellent conformation and wealth of flesh resulting in a well balanced meat to fat ratio which is both tender and tasty.

Chris the Stockman.

The ewes are a cross between Swaledale and Blue-faced Leicester, which have exceptional maternal instincts and milk yield. These are crossed with Suffolk or Continental rams which breed strong lambs and produce lean meat with a sufficient amount of fat for additional succulence.

Barry the Ragley Shepherd and his dog Pip.

The farm has a variety of pigs most of which are rare breeds including Gloucester Old Spot, Tamworth and Oxford Sandy and Black. They are slow to mature but result in outstanding flavour.

Chris the Ragley Stockman.

The abattoir is within a twenty mile radius of Ragley Home Farms. The animals are taken by the Ragley Stockman to ensure our welfare policies are adhered to and that the least amount of stress and anxiety is caused. They are then returned to our Meat Preparation Plant which has been approved by the Food Standards Agency and is located at Kingley Farm within the Ragley Estate.

Our facilities include state-of-the-art chillers, where our beef is hung for a minimum of twenty eight days and our pork and lamb is allowed to mature just long enough for extra tenderness.

Our highly-skilled team of butchers prepare and process the meat, cure our bacon and hams and make our award-winning sausages and burgers.

Butchers Adrian & Richard.

We also have a custom designed kitchen where we produce a delicious assortment of traditionally made meat pies, sausage rolls, faggots and ready meals. Ragley Estate Meats have won and continue to win many awards.

Kitchen Ladies: L-R Lynn, Debbie, Karen,
Chris & Helen.
Right: Sausage Makers Rachel and Craig.

In our shop at Hillers you will find an excellent choice of Ragley meat including seasonal game and locally sourced poultry. Our friendly team of accomplished butchers is extremely knowledgeable and is readily available for any advice that you may need.

Butchers: Keith, Andrew, Lee & Craig.