Peter and Henri Greig and their team produce some of the finest meat in the UK, reared using time-honoured methods that hark back to the days of good old-fashioned animal husbandry.
Fed as nature intended, Pipers Farm cattle, sheep, pigs and chickens are lovingly reared on the Greig’s idyllic farm near Cullompton in Devon as well as on the network of traditional family farms in Devon & Somerset that they have worked with closely for many years. Peter & Henri passionately believe that these are essential to the fabric of a truly sustainable rural landscape.
Prime livestock raised on pristine pastures
Pipers Farm livestock is raised on the pristine pasture of these farms and slaughtered locally before coming back to the farm to be expertly butchered.
Dry hung for up to four weeks, the meat is allowed to relax while its enzymes get to work breaking down the fibres and producing achingly tender meat.
During this time, the meat gives off up to a fifth of its weight in water – your average supermarket shareholder would hold up their hands in horror at the thought of all that profit going to waste!
From here, Pipers Farm meat goes straight to their discerning customers via their popular online serve.
Peter (Piper) Greig
Peter has been farming livestock and butchering meat for thirty years and brings with him a wealth of knowledge and experience. A proponent of the French method of butchery, Peter follows the muscle groups, diligently pulling apart great slabs of meat at the fascia (connective tissue) before allowing his knife to deftly slice them into more manageable cuts.
His passion for animal husbandry, his farm and his produce know no bounds and he clearly delights in sharing this with anyone who’ll listen.
So, Peter is the perfect person to take you on an incredible journey from grazing heifer to juicy steak, from happy hen to roast chicken, from frolicking lamb to rack of lamb!