We’ve been carefully establishing farming practice that delivers the best for our livestock, our land, and for the end product that ends up on your plate - slow-grazed beef that shows all the quality of healthy livestock that has been allowed to grow and develop slowly, grazing only on high-quality diverse forage and sileage, all produced right here on the farm, the Emble Farms way.
Our farming practice has a simple aim: do the best for what grows on our land. We focus on the soil with boring persistence. Happy healthy soil produces happy healthy plants without much in the way of intervention and synthetic inputs. It is not easy, and with the change in climate, we are having to adjust quickly. Our animals only eat what we grow here, we can speak with confidence to their provenance. Wine makers like to talk about terroir, the Scots like to talk about dualchas, our food comes to market slowly, we like to talk about taste, we could say you can taste the difference but perhaps that phrase has been hijacked? We sell cattle all round the year, we work with the seasons and farm with nature. BE Emble Farms!
slow grazed beef
We farm in the traditional way. We take our time and let nature take its course. We focus on traditional beef breeds from traditional herds born up in the hills, and bring them down the traditional route to the coast where they thrive.
our cattle only eat what we grow ourselves
Just as we are what we eat, so are our livestock.
Our cattle only eat what we grow ourselves.
This might sound obvious but it is increasingly rare. It’s very common practice to supplement and bulk up diets with high carb by-products from the human food chain, including rejected root vegetables and ultra processed baked goods.
We only feed what we grow on our land to support the phenomenal fermentation-based digestive system that makes ruminants so special.
more than just grass fed
We have resown our grass fields with lots of species of grasses, herbs and legumes to give our cattle a very diverse diet outdoors.
When they come inside for the winter, we feed them silage from those fields along with ensiled oats, barley, lucerne (aka alfalfa), vetch and yet more grasses.
We estimate that every mouthful of our silage is made up of between 20 and 25 species of grasses, legumes and herbs.
Just as we need diversity in our diets, so do cattle. Cattle are the kings and queens of fermentation so we do our best to turbo charge their tummies, enabling them to break down all the goodness in their forage, to boost their strength, energy and overall health.
Taste the difference
We think you can see and taste the difference in the meat. Our cattle aren’t rushed along, the meat has the marbling that speaks to its unforced maturity. We are proud to supply some top independent and family butchers, including The Herd in Seahouses, Nicholson’s of Whitley Bay and, further afield, Lidgates.
The Herd, Seahouses
The Herd was established in 2025 in Seahouses, a seaside village that neighbours our land. We love to see local meat being sold locally. Harriet and Dan Whitelaw come from farming stock, and along with their head butcher Harvey, have dived into the butchery trade with great enthusiasm and are smashing it. It has been super to get to know them, it is so satisfying and gratifying to supply them with our beef, which they take from nose to tail, since October of last year. We are very keen to work with butchers who are able to take the whole animal, nothing is wasted and customers are encouraged to try new cuts. It’s not all about sirloins and rump steaks - you must try their Emble short ribs!
“I’m always banging on about how exceptional our beef supplier is. We’ve got Belted Galloway beef on the counter, and the marbling on these steaks is absolutely incredible. That beautiful marbling is what gives its rich flavour, tenderness, and melt in the mouth finish. Sourced less than 1 mile from our shop. Emble Farms brings us some amazing beef.”
- Harriet Whitelaw
Lidgates, Kensington
Danny Lidgate is the fifth generation Lidgate to run C Lidgate, founded in 1850. Located on Holland Park Avenue in Kensington, the business is universally recognised as London’s oldest and best master butcher.
We’ve built a close relationship with Danny and his team, led by Stephen Owen in the shop. They pride themselves on only selling the best of the best from UK producers and expend a huge amount of effort in sourcing the ultimate in top grade meat. They routinely win awards for their products, including with our beef, but do not suffer fools. So far, we’ve stayed on their right side. If you’re in London, stopping by their very busy shop is a memorable experience, you’ll probably see an off duty celeb, and if you mention Emble, you will get a meaningful nod from behind the counter, and something unprocessed and decent to eat!
“We are a long established family business where reputation matters. Emble beef delivers. Praised for being delicious, tender and melt in the mouth, full of deep, meaty flavour. It’s a standout example, and a reflection of the values held by the farm. It really shows in the marbling, mouth feel, and incredible taste.”
- Danny Lidgate
Nicholson’s, Whitley Bay
Kathryn Meadows (nee Nicholson) is the fourth Nicholson to run the marvellous shop on Park View in Whitley Bay, a fun and buzzy town in North Tyneside. Kathryn worked in big food and supermarkets for a while and decided to come back and drive the family business forward over a decade ago. Her priorities are firmly in the right place, she knows what happens elsewhere!
She frequently hosts butchery evenings in the shop where customers come and try their hand. We love to come along and talk about where Nicholson’s beef comes from and help make that vital connection between eating, farming and growing.
We are delighted that Nicholson’s also takes whole carcasses from us. This traditional method of sourcing is so important, it enables transparency and forges deep relationships through the food chain. Brava Kathryn! Nicholson’s is a stand out name in Northumberland butchery, we heartily recommend everyone pops in to buy their meat there!
“Knowing where our beef comes from and the people behind it is something that means a great deal to us. We believe great steak starts long before it reaches the butcher’s block. It starts with good farming, high welfare standards, and careful maturation. We know that’s what we are getting from Guy. The result is beautifully marbled, flavour-packed steaks that we are proud to put our name to.”
- Kathryn Meadows
