The owners of a Cornwall farm say meat sales have risen by 30% amid surging demand for sustainable produce.
Husband-and-wife team Will and Kate Martin run Treway Farm in St Austell, which rears shorthorn beef cattle and turkeys.
The couple have planted trees and herbal leys which they say has increased the diversity of species in its pastures and benefitted the health of the cattle and the environment.
The duo's sustainable farming methods were recently recognised at the Great Cornish Food Awards, with the pair winning the Farming of the Future title.
Mrs Martin said: “We’re working hard to keep up with a surge in orders for our pasture-fed meat. I think more and more consumers are turning their backs on ultra processed food and are wanting to know about the provenance of their food as well as going back to basics and eating an ancestral diet with an emphasis on protein.
"Our new suppliers share our farming methods and are as passionate as we are at keeping the art of butchery going."
According to the Martins, their livestock is "reared slowly and naturally" to full maturity and is "well hung".
"[These are] practices which give the farm’s meat its distinctive depth of flavour and have customers coming back for more," they said.
To keep up with the demand for its hand cut meat, Treway Farm is now working with local beef, Hoggett lamb and saddleback pork farmers who share the Cornish farm’s commitment to pasture-fed animals and the craft of butchery.
Alongside its beef, Treway Farm also supplies wild venison from the Roseland Peninsula, and award-winning free range bronze turkeys at Christmas.
Treway Farm is the only producer in Cornwall to be accredited with the Golden Turkey Standard assurance scheme which guarantees the highest welfare standards where birds are fed a natural diet and reared using traditional methods.
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