About Us | Aurox Meat – The Aurox Meat Company Ltd

Once upon a time, meat in Britain had truly great flavour.

For the last 75 years, farmers have been successfully crossing our native breed animals with larger continental breeds to make them grow faster and bigger.

This has been effective in terms of yield and profitability, but quality has suffered. It’s also the reason my grandma pretty much gave up eating British meat in the 90’s, and it wasn’t solely down to the fact she ran out of teeth...

At Aurox, we’re passionate about sourcing the most flavourful meat there is, which invariably comes from fully mature animals that have lived an unhurried life on a natural diet.

Our story began at Lyons Hill, our regenerative livestock farm in Dorset, where my family raises slow-maturing, rare British breeds that live long, stress-free lives.

What we produce there is the epitome of healthy, full-flavoured meat.

We sell our meat to ingredient-led and Michelin-starred chefs up and down the country, and now our exceptional meat is directly available to you, the home consumer.

A FATHER’S LEGACY & A SON’S VISION

Mark

My old man is the most passionate countryman, livestock farmer, vegetable grower, hunter and home cook you'll ever meet. Lyons Hill Farm is the culmination of a lifetime dedicated to the food industry, and the realisation of his childhood dream. Having been a game dealer, a smoked salmon curer, a specialist global fine food importer, the man behind Merchant Gourmet, and now a farmer, whether it's a pheasant, a lentil or a steak, when it comes to food, only the exceptional will do.

James

I’ve been lucky. I spent two years living (on steak) in Argentina and I have a dad with a herd of White Park cattle. Beef of this quality is a far cry fromwhat’s readily available in Britain. At the onset of the pandemic, I swapped a career in finance in Southeast Asia for life in the meat trade, and I made it my mission to source meat that could replicate the exceptional flavour of the meat we produce on our farm. This was the birth of The Aurox Meat Company.

TESTIMONIALS

Elystan Street

“If I had to single out one farmer who I’ve come across that absolutely lives and breathes his animals its a man called Mark Leatham at Aurox. His amazing old and rare breed meat is the real deal. You won’t be disappointed.”

Phil Howard, Executive Chef

Flat Iron

“Your beef consistently delivers remarkable depth of flavour and our guests love it. Keep it coming!”

Fred Smith, Head of Beef

Portland

“The flavour of these chickens is incredible; unlike any other chicken I’ve come across. They are a joy to cook and more importantly, the guests love them. A first-class product!”

Chris Bassett - Executive Chef

Belzan

"The thing for me about Aurox Meat is their meat tastes exactly how it should taste... it's down to the quality of the meat, that depth of flavour, which is why we love using it.

Mark Dickey - Head Chef

Pig's Ear

“It’s the best pork I’ve ever tasted! When can I get my hands on some more. It’s just so good, and a pleasure to cook with"

Nigel Stephens - Executive Chef

Darby's

“I’ve worked closely with Aurox for years now and the feedback we’ve received from our guests has been amazing. Their meat really stands out compared to what is generally available from London’s catering butchers"

Robin Gill - Owner

The best chicken ever.

This is the second chicken we have bought from Aurox. I know they are expensive but the taste is sublime and you can be sure the birds have had a happy life.

Amazing flavours

Delicious chickens and first rate customer service.
Thank you Aurox

Beef

Just about the best steak you will ever eat

Best mince I've ever tasted

I'm not a full fledged meat connoisseur, but I enjoy tasting different types of beef (ex-dairy, different wagyu, USDA types, just village beef). This is hands down the best tasting mince I've ever had. Incredible

Delicious steak

We barbecued 4 sirloin steaks - 2 from a local farm shop and two from Lyon’s Hill. We all agreed that the Lyon’s Hill steaks, although thinner than the others, were better hung and had more flavour.

MEAT WITH FLAVOURS FROM A BYGONE ERA