"Beef gets a lot of bad press about its carbon footprint, but our carbon footprint is as small as you can make it. Our meat is travelling the absolute minimum distance possible, because we use the nearest abattoir, and our nearest butcher." Mr Bidmead said the partnership meant he got a premium price for his product, and the ability to get valuable feedback from the customer. "I can go and see every single animal hanging up in the shop, and I try a bit of meat from every single animal, because it is important to me that the tenderness and flavour is all there," he said. "Without doing that I won't know anything, and the feedback from Tony is very good.