Marsh Top Farm Shop is a family run butchers and farm, located on the edge of the Worth Valley. We're passionate about only using UK native breeds to preserve their heritage and provide our customers with the full flavour they expect. Our cattle are exclusively grass-fed, with animal welfare being at the heart of everything we do.
All the beef and pork we sell comes directly from our farm, and we carefully source our other meat cuts from specialist regional farmers. Marsh Top Farm is acclaimed for our dry aged beef and our extensive range of home cured bacon. At our farm and butcher shops we have a variety of products including our delicious meats, pies and a wide selection of vegetables, fruit and salad.
All the beef and pork we sell comes directly from our farm, and we carefully source our other meat cuts from specialist regional farmers. Marsh Top Farm is acclaimed for our dry aged beef and our extensive range of home cured bacon. At our farm and butcher shops we have a variety of products including our delicious meats, pies and a wide selection of vegetables, fruit and salad.
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Our Story
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Located in the heart of Bronte Country, Marsh Top Farm are true field-to-fork producers of quality fresh meat. Marsh Top Farm specialise in producing sustainable meat from native breeds, reared on over 100 acres across the Oxenhope landscape. We're passionate about only using UK native breeds to preserve their heritage and provide our customers with the full flavour they expect from our meat.
Deliveries
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We offer a wide variety of essentials available for delivery for orders above 25. If there is something you fancy that you can't find on the website please pop us a note on the comments box at checkout, we will do our best to source this for you whether it's meat, cheeses, or individual fruit, veg and salad items.
Our Meat
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We specialise in supplying produce of British native breeds with unrivalled quality. A butchery range unmatched in terms of choice, from modern cuts to traditional favourites. Our expert team are trained in using new and old methods of butchery. Prime fillet steak, full-flavoured sirloin, perfectly marbled rib-eye, matured and rich rump steak, dry aged for a minimum of 28 days.
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