Venison... for casseroles, barbecues and roasts

Venison is available year-round and is usually divided into three sections: the fore quarter (shoulders and neck), the loin (or saddle) and the haunches, (or hind legs).

Venison haunch

The haunch, or back leg, is mainly for roasting on or off the bone. It can also be barbecued like leg of lamb.

Venison saddle

The saddle is another roasting joint and is usually done on the bone, although the loin can be boned for steaks or noisettes. It can also be cut into chops.

Venison neck and shoulders

The neck and shoulders are best for braising and casseroles and can be cooked whole or diced. We make mince for our ever popular and award-winning burgers from these sections.

Beef... free range and fed on luscious Welsh grass

The beef you buy at the Beacons Farm Shop is all taken from our livestock and livestock bred locally in a free-range environment. The cattle have a health grass-fed diet which gives the meat an excellent flavour.

Our butchers are highly skilled and take care preparing the meat at our processing unit (it has five stars under the scores on the doors scheme).

One of our most popular products is the 21-day matured Welsh fillet steak which is matured on the bone for added flavour. We sell many different cuts of beef suitable for barbecues, casseroles and more plus homemade burgers.

Lovely lamb... Wales' most-famous export

Whether you want a rack of lamb for a special occasion or lamb chops for a quick week-day supper, we've got plenty of choice for you.

Our 300 lambs roam freely on the fields and hills near the Welsh Venison Centre and we take great care to uphold animal welfare standards and traceability procedures throughout the whole production process.

True Taste gold awardOur rack of Welsh lamb won a gold in the Wales True Taste awards 2011-12. Cook it lightly seasoned with olive oil, salt and pepper to add to the outstanding flavour. Other popular choices include chops and our homemade lamb burgers.

We only despatch orders on Mondays, Tuesdays and Wednesdays (bank holidays excluded). This is because we need to be sure perishable items in orders can be delivered quickly so that our products reach you in the freshest possible condition (we would not want a food order sitting in a delivery depot over the weekend).