
Our Slaughter Practices
At Farm2Fork, we believe the end of an animal’s life is just as important as the way it is raised. That is why we are open about how our animals are slaughtered, so you can fully understand our process from farm to fork.
We only work with trusted, small-scale abattoirs that follow best industry practice and share our commitment to animal welfare.
Red Meat
Our cattle and sheep are slaughtered at Gages Farm in Ashburton, Devon. Animals are handled calmly and with care. They are humanely stunned with a captive bolt, which renders them instantly unconscious and unable to feel pain, before being bled.
Poultry
Our chickens, turkeys and geese are slaughtered at Otter Valley Poultry near Honiton, Devon, a family farm with a specialist poultry abattoir. Birds are electrically stunned, again rendering them immediately insensible to pain, before being bled.
Both abattoirs are overseen by government vets, who not only ensure the highest welfare standards are maintained but also certify the meat as fit for human consumption.
For further information on these practices, visit the Humane Slaughter Association:
By being transparent about this part of the journey, we hope to build trust and reassure you that every step of our process prioritises welfare, respect, and quality.