Organic Meat Delivery in Lincolnshire

Fenridge Pasture Meats brings pasture-raised beef, lamb, and pork from independent Lincolnshire farms to your door. Boxes are arranged around real availability, with simple guidance on what suits small households, batch cooks, or shared freezers.

Seasons, abattoir timings, and farm workload shape the weekly list. Treat these pages as working notes: pick the box that fits your week, and use our storage and cooking starters to keep things practical at home.

See Boxes & Pricing

Customer Notes

Mara

Family cook

“Clear tips on portions. We split a mixed box with neighbours and used the slower cuts for weekend stews — easy to plan.”

Edwin

Weekly buyer

“Delivery window was sensible and the chill packs held well. The cut guide helped me choose between rump and topside.”

Beatrice

Batch cooking

“Good notes on freezing and defrosting. I liked that the list changed with supply rather than pushing the same box.”

Leon

First order

“No fuss checkout message by email, then a short call to confirm cuts. Straightforward process without hard sell.”

Priya

Freezer share

“We split larger joints into meal portions. Labels were clear and the cooking starters kept weekday meals simple.”

Farm & Cut Notes

Lincolnshire farm map with sourcing circles for beef lamb and pork
Sourcing Map & Seasons

A simple view of farms we work with and typical seasonal rhythms. Availability changes with pasture and processing slots — use this chart to decide when to choose slow-cook boxes or leaner cuts.

Insulated liners and ice packs arranged for a local meat delivery run
Chill Chain & Packaging

Notes on packing, liners, and doorstep handover. Routes and timing vary by week; we’ll confirm a window so you can move items to the fridge or freezer without rush.

Place an Order

Contact

18 Silver Street, Lincoln LN2 1DY, England

441 522 846 397

Team

Ruth Calder

Farm Liaison & Quality Notes

Tom Burdock

Delivery Routes & Packing

Poppy Lane

Customer Care

Iain Brook

Box Assembly Lead

Priya Mehta

Cut Guide & Recipes

Edwin Moore

Scheduling

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