Hi, I’m Paul Cullins, and welcome to Greenfields Free Range Produce. I’ve been farming in beautiful West Somerset for most of my life and have been selling free-range meat locally for the past 15 years. I’m based at Rexton, near Lydeard St Lawrence, where everything we do is built on traditional farming values, care for the land, and high welfare standards for our animals. I breed and raise mainly
Aberdeen Angus (cross Limousin) cattle, alongside some Belted Galloways. My sheep are Suffolk Mule ewes crossed with Charolais. Every animal is born on the farm, grass-fed, and kept outdoors to roam freely across our fields. Calm, natural lives matter here — and that care shows in the tenderness, flavour, and quality of the meat. To keep standards high and supply chains short, our animals are handled through trusted local partners in Chard and Creech St Michael, before being butchered in Pawlett near Bridgwater. This is standard (fully stunned before slaughter) non-religious processing, and keeping everything close to home supports full traceability from farm to final cut, while helping us maintain a low carbon footprint — something we take seriously. We’re passionate about producing free-range meat and, locally sourced free-range eggs, that are as close to organic as possible, without the organic price tag. Honest food, raised properly, at fair prices. At Greenfields, quality matters at every step:
• The way our animals are raised and cared for
• The flavour and consistency of the meat we produce
• The service and trust we build with customers
• The simple enjoyment of sharing good food with family and friends
For anyone who values knowing where food comes from, wants high welfare farming, and prefers meat with real taste, I’d love to help. Send a text message, or call Paul on 07933 081635 to ask what cuts are available right now, or to chat about bulk options. Please like and share this page with friends and family who care about local farming, animal welfare, and top-quality Somerset produce. Supporting small farms like ours keeps this way of farming going.
