Take a behind-the-scenes look at how we raise, butcher, and deliver top-quality meat—starting before sunrise on our North Yorkshire farm.
When most people are still tucked up in bed, the day is already well underway here at Mill Close Farm, just outside Bedale in North Yorkshire. We’re a working family farm with deep roots and a simple philosophy: raise animals with care, farm with respect, and deliver great-tasting meat to people who appreciate quality.
So what does a typical day look like at Yorkshire Dales Meat Company? Join us for a walk through the hours—from before first light to the final deliveries of the day—and discover how we bring our meat from field to fork.
5:00am – Butchers Get to Work
The lights are on early in the cutting plant, and our skilled butchers are already sharpening knives and preparing for the day ahead. Every cut we make is done with precision, care, and experience that’s been passed down through generations.
By starting early, we make sure our products are ready for loading onto our vans by morning. It’s not glamorous work—it’s cold, it’s physical, and it’s fast-paced—but our team takes great pride in getting it right every single day.
6:00am – Vans Are Loaded
As the sun starts to rise over the Dales (on a good day, anyway!), our uniformed delivery drivers are on-site, loading up our refrigerated vans with the day’s orders. Each order is checked, packed, and carefully organised to make sure it arrives on time and in perfect condition.
Our drivers are more than just delivery staff—they’re often the friendly face of the business to many of our restaurant and trade customers. It’s not uncommon for chefs or kitchen teams to greet them by name.
7:00am – Deliveries Hit the Road
By 7am, the vans are rolling. We deliver to restaurants, hotels, caterers, and independent retailers across Manchester, York, Leeds, Hull, Newcastle, and beyond. Thanks to our early starts and dedicated team, most orders are delivered by early afternoon.
Every van is fitted with GPS tracking, so if a customer has a query, we can pinpoint exactly where their delivery is and when it will arrive. It’s part of our commitment to reliability and service.
Meanwhile… Back at the Farm
While the cutting plant and deliveries are in full swing, there’s another rhythm to the day over in the fields.
Our Aberdeen Angus cattle—both pedigree and commercial—are out grazing on lush Yorkshire pasture. Our farm team is checking the herds, inspecting fences, and moving cattle between paddocks as part of our rotational grazing system. This method not only benefits the cattle but also improves soil health and encourages biodiversity.
We’re proud of the calm, low-stress environment we provide for our animals. It’s better for them—and ultimately, it’s what makes our beef so tender, well-marbled, and full of flavour.
Midday – Meetings, Orders, and Admin
Like any business, there’s plenty of behind-the-scenes work that keeps things ticking over. From speaking to chefs about upcoming menus, to placing orders with local suppliers, planning breeding programmes, or organising logistics—it’s a full team effort.
We also spend time reviewing soil health reports, monitoring solar energy output, and looking for new ways to improve our environmental footprint. Regenerative farming isn’t just a label for us—it’s an ongoing journey, and we’re always learning.
Afternoon – Preparing for Tomorrow
Once the day’s deliveries are complete, it’s time to prep for the next one. The vans return, cleaned and reloaded. The butchers may begin work on larger custom orders, while the farm team checks in on the animals for the evening and makes sure everything is settled for the night.
It’s also the time when visitors might stop by the Farm Shop—a lovely way to connect with local customers who care about where their food comes from. There’s nothing quite like hearing feedback from someone who’s just cooked a Sunday roast with our rib of beef or enjoyed a midweek steak supper.
Evening – Lights Off, Ready to Do It All Again
As the sun sets over Mill Close Farm, the day winds down. But tomorrow, it all begins again—early alarms, sharp knives, muddy boots, and warm cups of tea in the yard.
Every day is different, and no two weeks are the same. But through it all, one thing remains constant: our commitment to quality, care, and keeping Yorkshire traditions alive in every cut of meat we produce.
Whether you’re a chef in a busy city kitchen or a home cook in a Yorkshire village, we’re proud to put the same dedication into everything we do
Want to know more about how we raise our animals or how to place an order? Get in touch with our team or visit our Farm Shop to see it for yourself.
