February is an exciting month behind the counter at Hockey’s Farm Shop, as we move through the last of the winter season and celebrate some truly special cuts that reflect the best of local farming, traditional breeds and wild produce.

This month, our focus is firmly on the final cuts of New Forest pannage pork, the arrival of White Park beef, locally wild-shot venison, and of course steak night for Valentine’s Day, a favourite for couples looking to cook something memorable at home using exceptional local meat.

The Final Cuts of New Forest Pannage Pork

February marks the last chance to enjoy pannage pork from this exceptional season. With the pannage period extended into January thanks to a remarkable acorn crop, the quality of this year’s pork has been outstanding, with deeper flavour and richer marbling than ever.

As we move through the final cuts, this is the perfect time to speak to the butchers about how best to make the most of what remains. From slow-cooked joints and ribs to chops and sausages, these cuts reward thoughtful cooking and are ideal for comforting winter dishes.

For customers searching for pannage pork New Forest or traditional pork farm shop, this is a limited and genuinely seasonal opportunity, once it’s gone, it’s gone until next autumn.

White Park Beef: Rare, Traditional and Full of Character

For the first couple of weeks in February, we will also be showcasing White Park beef, a rare native breed prized for its depth of flavour and eating quality.

Slow-grown and traditionally reared, White Park beef produces beautifully textured meat with a rich, beefy taste that appeals to those who value heritage breeds and natural farming methods. Whether you are looking for a special roasting joint, steaks with real character or lesser-known cuts perfect for slow cooking, this is beef that rewards attention and care.

It is an excellent choice for customers seeking rare breed beef Hampshire or traditional British beef from a farm shop, and availability is limited to this short seasonal window.

Valentine’s Steak Night: Cook Something Special at Home

Valentine’s Day is all about good food shared well, and our steak night offering is designed to help you create a restaurant-quality meal at home.

From classic cuts to something a little different, our butchery team can guide you towards the perfect steak for your plans, whether that’s a simple, pan-seared favourite or a cut that benefits from slower, more considered cooking. Pairing advice, portion guidance and cooking tips are all part of the service, simply ask at the counter.

For those searching online for Valentine’s steak New Forest or farm shop steak night, this is a chance to elevate the occasion with meat chosen and prepared by people who know it inside out.

Locally Wild-Shot New Forest Venison

February is also a prime time for locally wild-shot venison, sourced from within a short distance of the farm shop.

With deer numbers requiring careful management to protect the New Forest’s ancient woodland and habitats, wild venison represents one of the most sustainable meats available. Low in fat, high in protein and rich in essential nutrients, it offers depth of flavour without heaviness.

Our butchers can advise on cuts suitable for quick midweek meals as well as those ideal for slow cooking, making venison accessible and versatile for everyday cooking, not just special occasions.

Skill Behind the Counter: Meet the Butchers

What truly brings our February butchery focus to life is the expertise behind the counter.

Tom is a classically trained butcher, with a deep understanding of traditional techniques, carcass balance and how different cuts perform in the kitchen. His training ensures precision, consistency and respect for the whole animal – skills that are increasingly rare and incredibly valuable in a modern farm shop butchery.

Graham comes from a chef background, bringing a different but complementary perspective. He is a fantastic source of recipe ideas, cooking techniques and practical advice on how to choose the right cut for the dish you want to cook. From talking through marinades and timings to suggesting alternative cuts that offer better value without compromising on flavour, Graham helps bridge the gap between butcher and home cook.

Together, they turn the counter into a place of conversation and confidence. Customers leave not just with high-quality meat, but with the knowledge to cook it well – a key reason why so many return again and again.

Why February Is the Time to Talk to the Butcher

February’s seasonal focus perfectly highlights why a proper farm shop butchery matters. Limited availability, rare breeds and specialist cuts all benefit from expert guidance. Talking to the butcher helps you:

Choose the right cut for how you want to cook
Discover alternatives you may not have considered
Get better value by using the whole animal
Cook with confidence and reduce waste

For customers searching for a New Forest butcher, farm shop butchery near me or local meat with advice, this personal service is what transforms a simple purchase into a lasting relationship.

From the final cuts of pannage pork to rare White Park beef, Valentine’s steaks and wild New Forest venison, February is a month that showcases everything a proper farm shop butchery should be: seasonal, knowledgeable, local and led by people who care deeply about food.

Behind the counter at Hockey’s, skill and provenance come together and that is what keeps our butchery at the heart of the New Forest food community.