It's simple... Eat better meat
Our beef is locally sourced from Berkshire and Hampshire farms.
It arrives at Cobbs with a passport so we know exactly which farm it has come from. We believe that cows were born to chew and roam, that’s why we source grass-fed beef only.
Aged beef is all the same right? NO!
Wet Aged: These days, most beef you’ll find is aged in plastic shrink- wrap, a process known as wet ageing.
Dry Aged: On the other hand dry-aged is exposed to air in maintained temperature and humidity so that dehydration can further concentrate the meats flavour and improve it's eating quality.
28 day Dry-Aged
We dry- age our beef for a minimum of 28 days, often more and are very proud of the quality and flavour we develop. Our butchers will always be able to tell you the age of the joint you buy.
If you are planning a special occasion and would like us to age a beef joint for a specific number of days (our record was 62 and it was a delicious!) That’s no problem - just speak to one of the team who will be happy to help.
Free-range pork from South Downs
We source our free-range pork from Paddy at Plantation Pigs. This family run business has been rearing free-range pigs since 1987 on the South Downs; they were the first UK farm to use a completely free-range system to rear pigs.
Sourcing free-range pork does cost us more but we believe the cost is justified by the ethical farming and eating quality.
The breed of pigs is Hamroc - this is a duroc boar crossed with a Hampshire Sow.
Do you know the difference between outdoor reared & free-range?
Outdoor Reared: The majority of pork you will find in supermarkets and other butchery counters is outdoor reared. This is the term given to pigs that enjoy as little as a few weeks after birth to roam freely alongside their mothers. They are then moved into a series of ‘fattening’ barns for the rest of their lives.
Free-range: A traditional free-range farming method allows pigs to behave exactly as nature intended. They are allowed to root and wallow outdoors and given time to mature to full growth, without the need for nasty additives in their feed.
Free-Range chickens from Staffordshire
Our free-range birds are sourced from Packington Poultry in Staffordshire. Packington have been rearing poultry for generations and have perfected the art of allowing their stock to mature naturally and in a fully free-range environment.
All our lamb is locally sourced from Berkshire and Hampshire farms.
It’s free to roam on lush grassy downland, just the way they’re supposed to. Exactly as nature intended.