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****PLEASE NOTE! LAST ORDER DATES BEFORE CHRISTMAS FOR ORDERS FROM THIS WEBSITE!!! LAST DATE YOU CAN ORDER IF YOU NEED PARCELFORCE COURIER DELIVERY TO NI/ROI/GB IS THURS 1ST DECEMBER. LAST ORDER DATE FOR SATURDAY VAN DELIVERY TO GREATER BELFAST/N DOWN/HILLSBOROUGH/LISBURN OR FOR TO COLLECT IN PERSON AT THE FARM FOR ALL ORDERS FROM THIS WEBSITE IS FRIDAY 16TH DECEMBER 12 NOON****. Choose collect at the farm or FREE Saturday van delivery to Greater Belfast/N Down or Parcelforce Courier delivery in an insulated box to anywhere in NI/ROI/GB. (Minimum order value for Parcelforce courier delivery is £60). To see delivery options input postcode with a space e.g BT30 9BL. Help? 02844617246.

Quick Frozen Un-aged meat for histamine intolerance

Quick Frozen Un-aged meat for histamine intolerance


You can now order Quick Frozen, Un-aged free range Christmas Birds - bronze turkeys, free range geese, free range ducks and free range extra large chickens at our Christmas Shop.

Click here to go to our Christmas Shop

The meat in this collection has all been frozen as soon as possible after slaughter in order to minimise histamine development. The burgers, sausages and mince are made from un-aged beef which is minced and pressed within 2 days of slaughter and frozen immediately. The grass fed beef cuts are butchered and frozen within 2 days of slaughter. The grass fed  lamb is butchered and frozen within 1 day of slaughter.  The chicken is frozen within 2 days of slaughter. The wild venison is frozen within 1 day of shooting. The free range pork is butchered and frozen within 2 days of slaughter. 

All meat develops histamine, it is a natural process, so it is impossible to produce histamine free meat. Some people with histamine intolerance can eat some meat, other people with a very high level of histamine intolerance cannot tolerate any meat. 

Storage and cooking

In order to minimise any further development of histamine this meat should be stored frozen, thawed quickly, cooked as soon as thawed, and when cooked eaten immediately, or frozen immediately as a cooked meat. Cooked dishes (e.g. moussaka or roast lamb) should be eaten or frozen immediately they are cooked, not left in the fridge for several days, as histamine continues to develop in cooked meats.  Pressure cooking is recommended for items that you would normally slow cook - this allows the meat to cook and tenderise very quickly minimising the time available for histamine development. 

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