Our core ethics are at the heart of everything we do, the most important thing to us is sustainability and animal welfare – we only work with local small farmers whose ethics fit with ours.
Longhorn Beef
All of our hand pressed burgers and brisket comes from what we believe is the best rare breed cattle in the country.
Our Longhorn is sourced from 4th generation family farms in the Culm Valley and is a very old, slow growing British breed of cow with a wide range of brindle colours (including colours from red to grey) but they all have the characteristic white line or “finching” along the back and down the tail. They take between 2.5 to 3 years to mature unlike others that do it in 18 months. Working with their natural environment they do not push these cows to do more than they could naturally do in the wild. They live their lives roaming on our Devon organic pasture, with the occasional top up of own home-grown silage. They run their Longhorn as breeding/suckling herds with Longhorn bulls. They are excellent mothers, and their docile nature makes them an easy breed to manage. Their breeding, longevity and relatively low body weight makes them very good animals to make the most out of organic farming. they are firm believers in the slow grown meat as it produces the most amazing marbling, taste and texture.
Before we receive our beef, it’s dry aged with Himalayan salt blocks for a minimum of 45 days.
Saddleback Pork
We use local organically farmed Saddleback pigs for the pork in our hand pressed pork and apple burgers, or belly pork, ribs and slow cooked pulled pork.
Our free range saddleback pork come from the Snells family farm just a few miles down the road in Kentisbeare. The pigs spend an active healthy outside 100% of the time where they can forage, root around and wallow on the land as nature intended. The results give the pigs a great rich flavour with sweat melt in the mouth fat.
Cornish Mangalista cross Black
We’re thrilled to announce our new partnership with Cape & Cove Farm in Cornwall! 🐷💚
El Ray Del Taco will be serving up tacos and nachos featuring their incredible rare breed Mangalitsa cross Black Pork — raised with care right here in the South West. Expect deep, rich flavour and melt-in-your-mouth tenderness that takes our tacos to the next level.
Teaming up with Cape & Cove lets us keep it local while celebrating the very best of Devon and Cornwall farming.
Shutelake Lamb
We use both Jacobs sheep and the unique Shutelake farm lamb for our hand pressed burgers and slow roasted pulled lamb shoulder. We add rosemary, garlic, thyme and mint to our burgers to create our own special recipe, which goes perfectly with our handmade baja sauce and minted yoghurt.
Shutelake are proud to produce a flavoursome and tasty product, which we hope you enjoy eating as much as they enjoy producing. Their lambs are true “spring” lambs, born in April. They are reared on their mother’s milk, rich from newly growing wild meadow grass, herbs and flowers. Lambs begin to take their first nibbles of grass at just a few days old and this increases as the summer progresses so that they gradually wean themselves on their natural food. The result is a sweet, tender and juicy meat perfectly marbled, just as English lamb should be.
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