Trenchmore Farm, Burnthouse Lane, Horsham, RH13 8DG
About Trenchmore Beef
Trenchmore Farm has a small suckler herd of Red Sussex Cows which we cross with Red Wagyu and Red Angus. The cattle are slow grown on the pastures around the farm and overwintered in our award winning, high welfare, Roundhouse Barn.
Here they are fed on home grown hay and silage, brewers grains from the local breweries and apple pomace from our cider orchard, to ensure enough fat to taste delicious and hang well. Our finishers will soon enjoy sprouted grains from our new vertical hydroponic system.
Happy, healthy cattle that are slaughtered in Sussex and dry aged for at least 28 days. We sell half carcasses to chefs including Steve Crane, Michelin starred chef at Ockenden Manor. Butchered to order by our master butcher and delivered with a share of offal, fat and bones – almost no waste and real nose to tail cooking.
We harvest rainwater for our cattle, all the manure is spread back on the land along with organic compost from local green waste to rebuild the carbon content of the wealden clay.