Barbreck is one of the few farms in Argyll to raise and finish its own cattle. The calves are bred from hill cows crossed with a Limousin bull. In the summer the calves graze the low hills overlooking Loch Craignish and are suckled by their mothers until they are 10 months old. In winter they are housed in a large airy shed, bedded on straw, and fed home produced silage supplemented with cereals, essential natural minerals and vitamins. This process ensures a good sturdy growth and lean flavoursome meat.

To produce Barbreck beef we finish our heifers at 18 months old and hang the carcasses for between 14 - 21 days. This ensures that the meat is consistently tender and full of flavour. The meat from a well-hung heifer is second to none, and we hope you will agree.

All our beef is traditionally butchered on our own premises by our butcher, Ronnie. We are able to offer a wide choice of steaks, roasting joints, minced and diced beef and cheaper cuts for soups and stews. By request we can supply any special cuts like rolled sirloin or ribs of beef on the bone. If you have any special requests, large or small, just give us a phone and we can supply it.

We sincerely hope that you become addicted to Barbreck Beef - and for those of you who have not yet had the good fortune to be able to buy direct from us and ask us the best way to cook our beef, we have included a few recipes and guidelines to help you get the most from your wise purchase.