What We Do

For more information head over to the Bowhouse website – https://www.bowhousefife.com/production/producers/


Balcaskie has farmed organically since 2016, and now
the focus is on how we farm our animals within this
environment. Using techniques such as mob-grazing,
introducing herbal grasses and establishing a pedigree
Lincoln Red herd, the estate is moving towards fully
pasture-fed beef following regenerative farming
techniques. This natural diet not only benefits the
animals, who are able to live and grow more naturally,
but also the environment, as the method of rearing
livestock on pasture is proven to have a much lower
carbon footprint. Meat from grass-fed animals is also
better for our bodies, containing a much healthier
balance of Omega 3 : Omega 6 fatty acids. On top of all
this, grass-fed meat, carefully butchered and hung tastes
phenomenal.

Lincoln Red does not sound particularly Scottish,
but our choice reflects the fundamentals of Balcaskie:
a mixed east coast farm very similar to that of the
Lincolnshire Wolds. Lincoln Reds (originally known
as Lincoln Red Shorthorns) are a rare-breed that,
unlike Angus or some other popular breeds, has barely
changed in over 100 years and retain many of the
characteristics we desire. The Lincoln Red is a placid
animal, able to convert grass into beef without the need
to supplement its diet with extra cereals and therefore
producing distinctive marbled fat throughout the meat.
This marbling keeps the meat juicy and enhances the
flavour in every bite.

This is the sort of beef which made Scotland and the
UK world famous for its beef.

OLDER ANIMALS

Meat from older animal is often overlooked in the UK
and over the years has gone out of fashion, whereas
in many other countries it is celebrated for its richer
and deeper flavour. A shift in the way that farmers
and consumers think means that the focus has come
back to what happens to these animals after they have
finished their working life. We believe that the meat
from an older cow, treated in the right way, can produce
fantastic, full-flavoured meat. Which is why, alongside
our premium organic beef you will also see meat from
older cows hung expertly to develop flavour and texture.


PRIVATE

BUTCHERY


Our passion for good quality and homegrown meat
extends further than our own produce. We know it
can be hard for small scale producers to have their meat
processed with the same love and care that went into the
rearing of the animals.

This is why we offer a private butchery service.
We can arrange collection from the abattoir and are
happy to hang the meat for you at our unit, where you
will be more than welcome to arrange a time to come
and see it. We can then discuss different cutting and
packaging options to suit your requirements.

Contact Sophie
butchery@bowhousefife.com
01333406410


LAMB &
VENISON
LAMB

All of our lamb is 100% grass-fed and spends its life
in the fields around the estate. By focusing on several
different breeds we are able match the seasonal growth
of grass, having more growing lambs when grass is most
plentiful. Our Suffolk flock produces lambs from May
to July, and the rest of the year lambs come from a
variety of breeds, including Shetland and Texel. We are
lucky to have an excellent relationship with the small,
family run, Downfield abattoir, only 15 miles from the
estate, meaning our lambs never have to travel further
than this.

OLDER ANIMALS

Meat from older animal is often overlooked in the UK
and over the years has gone out of fashion, whereas
in many other countries it is celebrated for its richer
and deeper flavour. A shift in the way that farmers and
consumers think means that the focus has come back to
what happens to these animals after they have finished
their working life. We believe that the meat from an
older cull ewe, treated in the right way, can produce
fantastic, full-flavoured meat. Which is why, alongside
our premium organic lamb you will also see meat from
100% grass fed hogget and mutton, hung expertly to
develop flavour and texture.

WILD VENISON

Balcaskie has a large, healthy population of wild
Roe deer. Meat from the East Neuk wild roe deer is
particularly renowned for its quality due to the prolific
crops grown in the area and ideal natural habitat. Roe
deer venison is finer-grained than highland red deer and
is often less gamey in flavour. In order to maintain a
healthy balance between the wildlife and other activities
on the estate, such as planting new trees and hedges, it is
necessary to manage the large population of deer. This
enables us to bring a premium product to our customer,
the whole process of which has been managed in house
by our game keeper and then butcher. Part

of Wildlife Estates Scotland (WES), Balcaskie is
committed to operating in a way which protects and
supports our wildlife and habitat.


Good food starts with good ingredients. Balcaskie
produces native breed, organic, grass fed beef,
lamb and wild venison. Naturally reared on herbal
pastures in the East Neuk of Fife.

Our meat chills enable us to hang our carcasses so
that we are able to age all cuts of meat to any desired
length of time. Alongside our hanging space we also
have a smaller dry ageing fridge, specifically for joints
we want to take that little bit further.

We are on hand and happy to discuss the premium
hanging length and ideal preparation for each cut,
giving you our opinions but equally keen to try out
different ideas and specifications that come from
you. To support the type of farming we believe in
and want to promote we only work from whole
carcasses, this means that while we cannot fulfil an
order of 200 identical fillet steaks; we can guarantee
the provenance and quality of every cut we sell.

To compliment this, we work with chefs who value
this provenance, the way we work and the superior
quality of the meat it produces.

We also provide a guarantee that as a business we are
doing everything we can to support a sustainable way
of farming, a promise that our wholesale customers
can then confidently pass on to their customers.

To ensure full transparency we would like to
promote a relationship where our wholesale
customers feel they are always welcome at the
butchery and on the estate and would be really
happy to arrange visits and training days for your
staff.