Fresh Farm Produce From Free Range Animals

Tel: 01733 810229

HISTORY OF MOOR FARM

Moor Farm. The home of Andrew and Judith Jacobs and their children.

The farm is situated 7 miles north east of Peterborough city centre, opposite The Decoy Pub, down Decoy Road. There is a good road network around Peterborough and access is good from all directions. The farm is mixed arable, with cattle and sheep, and 500 acres/200 hectares in size

This is a medium-sized mixed farm, run by a husband and wife team (both are CRB checked), with one part-time employee. This is the third generation of Jacobs family farmers, although the two previous generations farmed in Thorney and Whittlesey. Until 5 years ago Andrew and Judith were tenants of the farm, but now they own it.

The farm is situated in North Cambridgeshire near the Lincolnshire border and is just below sea level, rising to 4 m above at the highest point. The soil varies in type from heavy clay in the North, to light blowing peat towards the South-west. There is an irrigation lake servicing the farm, which is filled by gravity from the North Level Internal Drainage Board (NLIDB) internal drainage network. Irrigation is only used on the potatoes to a rate up to 25 cm, depending on the weather for the season.

During the 2006 - 2007 season the farm replaced several of its major machines. A major investment is a new John Deer Combine Harvester that allows the farm to harvest the crops faster and more efficiently. A new sprayer capable of covering 50 acres per fill was also been purchased and already the saving in fertilisers and herbicides is noticeable. This is good for the environment and the farm.

MOOR FARM MEAT

Our farm shop is now open on Friday and Saturday from 10 am to 5 pm. We will also open at other times , just call 01733 810229. Here you can buy locally produced Lamb and Beef. We also have Free Range Eggs and Potatoes.

Our meat incurs low food miles as it is born on the farm and grazes for the Summer on our pastures. All the animals are taken by ourselves to the slaughterhouse where the carcass is hung. Beef is hung for 3 weeks and Lamb for 1 week. This enhances the taste and quality of the meat. It is is then cut and packed to EEC standards and chilled until sold.

Call in and give us a try, you will be very welcome. Special offers are available on large orders and frozen produce. We also have a Farmyard viewing area open for customers.