About Fenridge Pasture Meats

Fenridge Pasture Meats began as a quiet collaboration between a few Lincolnshire livestock farmers who shared the same belief — that local meat could reach households in its natural rhythm, without being pushed into volume or uniformity. What started as a small experiment in coordinating farm schedules became a practical delivery network shaped by honest information and consistent attention to welfare, transport, and temperature.

Our name comes from a local ridge where cattle still graze between strips of old fenland and salt meadow. That landscape influences everything we do. The soil stays heavy with clay, the grass grows slower, and the animals move at a pace set by weather rather than markets. Instead of expanding scale, we focused on communication — showing buyers exactly how the week’s list forms, why one cut appears while another waits for the next batch.

Each supplier farm keeps mixed herds, using rotational grazing to support soil recovery and biodiversity. The animals live outdoors through the main grazing months, moving between pastures to avoid overgrazing and maintain habitat for wildflowers and birds. When the season shifts, shelter and feed are adjusted gradually, using stored hay from the same land they walked all year. No imported feed crops, no high-stress fattening, no intensive units. That continuity gives both farmers and customers a clearer sense of timing.

All cutting and packing are done at small independent facilities close to the farms. Chilled transport links them to our Lincoln packing base on Silver Street, where each box is arranged by order size and household type. We note the actual weight ranges, not fixed targets. Boxes are built around practical use: smaller family portions, freezer-friendly mixed selections, or whole-joint packs for batch cooking.

Transparency matters as much as taste. Every box includes a slip listing the farm source, animal breed, and approximate processing date. These are not marketing badges; they are working records that make each delivery traceable without corporate gloss. Buyers can see how the rhythm of grass and weather shapes supply instead of chasing “always available” claims.

We believe a good meat business can stay calm, straightforward, and respectful to both sides of the chain — the field and the kitchen. Fenridge Pasture Meats is not a subscription club or luxury brand; it’s a set of local practices built to fit ordinary cooking lives. Each decision, from box design to the timing of deliveries, comes from daily field notes rather than boardroom planning.

From the ridge to the doorstep, our role is to keep the flow steady and the information clear, so that what you receive is grounded in place, season, and care — the quiet fundamentals of real food.