Our Process
Our Process
Here at Burns Farm we have some simple but essential ingredients
that are the cornerstone of our business.
The Landscape
The landscape that our animals are grazed on is one of the key factors in producing quality produce.
The process of butchery is essentially a two year process from when the animal is born. The land the animals graze on echoes in the quality of the meat. We are blessed here in the north west that we have such lush green pasture along the wild Atlantic rugged coast where a fresh salt air makes our process unique.
Being so close to the coast and in the shadow of the spectacular Benbulben mountain the area we farm is quite special as we have our own small weather system that brings in fresh north Atlantic rainfall that replenishes the land with nutrients which give our livestock a balanced healthy diet.
“Situated between the mountains and the sea, the area that we farm is special in that it has its own small micro climate, in turn giving us a unique place for producing top quality grass fed beef and lamb.”
— Gerald Burns
Animal Welfare
Animal Welfare is one of the most important practises at Burns Farm, to treat our animals well and to have them in a relaxed calm environment is essential.
All of our staff have conducted animal welfare training and we also have a dedicated certified animal welfare officer at the farm.
Five Freedoms of Animal Welfare
We are relentless at implementing the Five Freedoms of animal welfare.
Free from hunger and thirst
Free from discomfort
Free from pain, injury or disease
Free to express natural behaviour
Free from fear and distress
Dry Ageing
We have been dry aging our beef and lamb for over 70 years at the family farm.
672 is the amount of time required in hours to bring the meat to the required standard we strictly adhere to on our farm. It's a process that cannot be rushed and a technique that only time has perfected. Here at Burns Farm we have some simple but essential ingredients that are the cornerstone of our business.
Low stress environment for all our animals
High animal welfare standards to create the best produce
Happy animals create the best end product
The patient process of dry aging
Handing down the knowledge and craftsmanship of butchery
Our dry aging chambers remove moisture from the meat allowing the muscles to break down slowly over time. It's essentially a controlled deterioration of the muscles that gives us a much more tender cut of meat.
The meat goes through a slow flavour transformation which we feel is a key part of the process and makes our product unique. Having all of our operations on the one site allows us to control our quality standards and track our traceability.
Prime beef fillet head can be used for steaking or a beef wellington.
Weight range 0.9 - 1.1kg