Farm Produce
The farm produces beef, lamb and eggs for sale initially to staff within the College, this has been extended to outlets and pubs in the last 3 years, it is anticipated on line sales will start during 2009/2010. Projects to rear pork, chicken and turkeys and other meat start in September 2009 providing a new selection of meat for our customers to purchase.
Students can not only see the farm results but also get an insight to what supermarkets and butchers sell and why the prices are different for each sector in the food chain.
The farm rear the animals so that the quality and flavour is outstanding, the animals are mainly fed on forage crops with a small amount of concentrates. It is also important to minimise the stress on the animals right up to slaughter, this is where good management is the key and quiet animals are important. The animals are reared and butchered within a 14 mile radius and are hung for at least 3 weeks for best maturity.
