Rare Breeds
R G Foreman & Son are accredited to the Rare Breeds Survival Trust
Over the course of the past two centuries, growing numbers of farmers adopted the most successful breeds of livestock, with the result that herds and flocks tended to become increasingly uniform from one region to another. Jersey, Hereford and Limousin became familiar names throughout the world.
Longhorne. This very ancient breed produces exeptionally good beef which cooks well and tastes superb.
Longhorn
Castlemilk Moorit. This delicately flavoured small breed gives a sweet tasting, very lean meat.
However, in recent years there has been recognition that this success is not without its own problems, since the adoption of high-yield breeds has been at the expense of other less common ones. Today, people are more aware of the importance of biodiversity: rare breeds of sheep, cattle and pigs need to be maintained so that the livestock industry does not have all of its genetic eggs in one basket.

For many breeds this recognition has come too late. According to the Rare Breeds Survival Trust, between 1900 and 1973 more than 20 unique breeds of British farm animals became extinct - their genetic diversity lost forever.
Castlemilk Moorit
Gloucestershire Old Spots. Traditionally produced pork to give a succulent firm mouth-watering flavour. All cuts are ideal for roasting, grilling or barbecuing. Ryeland. Succulent shoulder and leg joints from the Hertfordshire breed. Good tasting and full of flavour. Hebridean. Discover the tastes and flavours of this naturally succulent, lean island breed.
Gloucestershire
Old Spots
Ryeland
Hebridean
There is also now an awareness that the most efficient methods of production do not always result in the best product. Food has to be measured qualitatively as well as quantitatively. In a country which is increasingly interested in good food, growing numbers of consumers are prepared to pay more for flavour and texture, rather than to accept a cheaper, but blander product.

The Rare Breeds Survival Trust provides a forum for those farmers who maintain flocks and herds of the less well-known breeds, and through a butcher accreditation scheme helps you, the consumer, to find sources of meat from these traditional breeds.
 Dexter. An excellent red meat with well-marbled fat for near perfect cooking qualities. Dexter beef provides reasonable size roasting joints and tender, juicy steaks.
Dexter
Wild boar in natural woodland.
Middle White. Traditional breeds for quality meats.
Wild boar in woodland
R G Foreman & Son is the most northerly of the currently accredited butchers, with our two shops in Northumberland (Norham and Berwick-upon-Tweed) and our two shops across the border in Berwickshire (Coldstream and Eyemouth). In fact, these are the only Rare Breeds Survival Trust-accredited butcher shops in Scotland.
Middle White
White Park. Lean and succulent roast with excellent distinctive taste.
British Saddleback. Ideal pork joints for Sunday roast or loin chops for any time, British Saddleback pork gives a tasty, succulent meat with firm texture and good crackling.
Beef Shorthorn. Traditional roast beef, famous for its flavour, leanness and excellent cooking quality.
White Park
British Saddleback
In common with the other 50 or so accredited butchers throughout the UK, we can offer you meat which will not only give you distinctive tastes which are far removed from the standardised fare offered in the supermarket, but also allow you to play a part in maintaining the diversity of the animals within Britain’s livestock herds and flocks.
Beef Shorthorn
Shetland. The subtle flavours and good cooking qualities enhance the meat from this island breed.
Southdown. A very old breed giving just the right taste and flavours of the downland pastures.
Shetland
Southdown