Churndon Ridge

Churndon Ridge Farm – home produced traditional beef

We supply boxes of quality fresh farm beef
direct to your home from our Devon farm

Richard and Miranda Smallwood run a small family farm at the foot of the northern edge of Dartmoor near Okehampton, and somewhere slightly left of the 21st Century, specialising in the production of grass fed beef. We farm in an entirely traditional and sustainable way, both of our families having farmed for countless generations.

"Our aim is to provide a high quality, full provenance product at prices comparable to the supermarket, and affordable to all".

Running exclusively a traditional beef suckler herd on the farm, we breed our own calves from predominantly Aberdeen Angus and Hereford cows crossed with our own pedigree Charolais bulls, Ulysses and Sylvester. We have recently begun to develop the herd further by bringing in rare breed Lincoln Red cattle from Lincolnshire (Miranda’s home county). Lincoln Reds are well suited to our heavy ground, are particularly good mothers and produce world famous distinctively flavoursome and succulent meat with a fine marbling and tenderness known only to the beef connoisseur. We hope to help preserve and further this wonderful rare breed by promoting and encouraging its meat back into usage; something from a lost age.

Churndon Ridge - home produced traditional beef

Melanie and Calf.

Give us a ring in the farm kitchen on 01837 861622 if you would like to find out more about our mail order beef, or, if we are out on the farm we'd be delighted to answer your email queries upon our return at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it .

"For Some Excellent Receipe Ideas for our prime beef please visit our Links page above on the top menu".

Farm Shop

Traditional hand-reared beef direct to your door. Click here for more information.

Testimonials

"That Topside we had the other evening was Handsome. Thankyou." Ian Pitts, Devon.

Churndon Ridge Stock

Information

We use a nearby abattoir and local butchers, who in a traditional and professional manner, hang the meat for three weeks to increase tenderness and flavour.
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