This post is part of series where we seek provide more detail on the provenance of what is on our counter. To provide our customers with the best we source premium beef suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a healthy natural lifestyle and have been fed a wholesome diet. The result well marbled joints on our shop that deliver excellent flavour .

Know Where You Beef Comes From

Our premium beef suppliers are MacDuff Beef. They are a family owned business now involving the fourth generation. The company is run by Rory Duff who is the grandson of Peter Duff the founder. They specialise in selecting only the most distinctive Scottish beef sourced from a small number of Scottish farms who have uniquely high standards of beef production.

All the cattle selected by them are reared naturally and fed only on grass, root crops and grass-based products. This natural diet ensures the full, rich flavour of beef as it used to taste before the introduction of intensive farming techniques. To add further richness and succulence the beef is matured on the bone.

beef tag

Identity Tags

All the meat they send to us is tagged so we can identify where it is from by farm and by breed. Most of the beef that we will be selling in the next few weeks will be coming from Stravenhouse Farm.

Premium Beef Supplier Stravenhouse Farm

Stravenhouse is home to the Purdons, father Andrew and son Willie, a family run farm based in the heart of the Clyde valley dealing solely in the breeding and fattening of cattle all year round. Willie’s wife Karen and their 3 daughters also live on the farm, which is 400 feet above sea level and mainly grassland, stretching 340 acres across a valley.

Home to the Purdon’s since 1990, the farm also accomodates 400-450 cattle at any one time and 70 suckler cows which calf every year. Willie also prides himself on his one Charolais bull, a splendid beast weighing in at 1200 kilos.

The main breeds of cattle Willie works with are Charolais, Limousin, Simmental and Aberdeen Angus. Andrew and Willie believe these breeds of cattle produce good, tasty quality Scottish beef. Andrew and Willie purchase a large number of top end Scottish cattle, all from eye and touch, from the West of Scotland fattening them into top quality prime Scottish beef by 20-22 months old. Willie’s motto is ‘Buy them good to make them better!’

The livestock’s diet is mainly grass in the summer months and home grown silage with potatoes, draft and a cereal based blend. during winter. In particular, using a draft that is a bi product of Glenkinchie Malt-Whisky adds a distinctive flavour to the beef.