Red Tractor

The Red Tractor logo is mark of quality food you can trust. It means that food or drink meets a comprehensive set of standards from farm to fork and it’s checked by independent assessors that cover;

  • Quality – rigorous production standards from farm to pack. For example, growth hormones or antibiotic residues are not allowed.

  • Traceability – every stage of the journey is checked all Red Tractor food and drink can be traced to source.

  • Animal Husbandry – Red Tractor farmers are skilled and care about their animals.

  • Countryside Care – Fertilizer & pesticides and pesticides are used only when necessary and always in a manner that reduces the risk of pollution and impact on wildlife.

  • UK – The Union Jack flag in the Red Tractor logo confirms food has been born, grown, prepared and packed in the UK


The Organic symbol means that products have been produced to a strict set of standards that are laid down in European Law. Getting organic certification isn’t easy and all organic farms and manufacturing companies are inspected at least once a year to ensure compliance. In brief, organic farming means:

  • Artificial chemical fertilisers are prohibited – Instead organic farmers develop a healthy, fertile soil by growing and rotating a mixture of crops, adding organic matter such as compost or manure and using clover to fix nitrogen from the atmosphere

  • Pesticides are severely restricted Instead organic farmers develop nutrient-rich soil to grow strong, healthy crops and encourage wildlife to help control pests and disease

  • Animal welfare is at the heart of the system and a truly free-range life for farm animals is guaranteed.

  • A diversity of crops and animals are raised on the farm and rotated around the farm over several seasons, including fallow periods. This mixed farming approach helps break cycles of pests and disease and builds fertility in the soil.

  • The routine use of drugs, antibiotics, and wormers is banned. Instead, the farmer will use preventative methods, like moving animals to fresh pasture and keeping smaller herd and flock sizes

  • Genetically modified (GM) crops and ingredients are banned.

Heritage Breed

Heritage breeds are traditional livestock breeds that were raised before industrial agriculture became a mainstream practice and typically, it applies to cows or pigs. In short, they are the animals that would have been found on your great grandparent’s farm! These breeds were carefully selected and bred over time to develop traits that made them well-adapted to the local environment so they tend to have better disease resistance and thrive on pasture. They often take longer to mature and yield less. This makes them less attractive to modern agricultural systems but they produce a far superior product in terms of taste and quality.

28 Day DRY Aged

This applies to beef, dry aging improves tenderness and intensifies the flavour, wet aging only improves tenderness. Dry aging works by hanging meat in a carefully controlled environment with expensive equipment that regulates temperature and humidity to precise levels. A significant amount of moisture is lost during the process which improves the flavour but reduces the yield. Wet aging is far more commonly practiced as it’s faster and cheaper. With wet aging, the product is aged in vacuum packed bag meaning it can even be aged ‘on-shelf’ and it doesn’t lose any weight.

Free Range

There are various criteria for free range depending on the animal, but in all cases they must be kept in natural conditions, with freedom of movement and access to food and water.

Free Range Eggs: there are strict rules which are highly regulated which cover everything from stocking densities, size of flock, and the ability to demonstrate natural behaviour.

Free Range Poultry: meat must meet minimum legal requirements. The RSPCA states that chickens must have a defined amount of space, reach a specific maturity and have continuous daytime access to open-air runs with vegetation, for at least half their lifetime.

Free Range Pork:, “Compassion in World Farming” recommends that free-range should mean “pigs who are born and reared in outdoor systems throughout their lives, with permanent access to pasture”, and gives its highest marks to pig meat with Scottish Organic Producers Association or RSPCA Assured labels.

Free Range Milk has started to make an appearance but as yet this is not regulated or recognised by a credible approver.

Un-pasteurised / Raw Milk

Unpasteurised or Raw milk is any milk or any product made from it, butter, cheese, yoghurt etc, that has not been pasteurised. This means it has not been heated and to kill harmful bacteria and eliminate any risk. Raw milk changes from summer to winter, cow to cow where the grazing has an impact on flavour.


This denotes cheese that has been made without the use of rennet, an animal product used to separate the curds from the whey in the cheese making process.


Produced in Yorkshire


Produced in the United Kingdom