Robin and Allison Tuke's 482-acre farm near Kelso is home to a herd of pure-bred Aberdeen Angus cattle, as well as Tombuie Smokehouse – and as a result, a range of smoked game, meats and cheeses are also available. Firmly committed to a concept of 'farm-to-fork', everything at the farm is geared toward consistency in the pursuit of the best possible eating experience from their beef. Using seam cutting, their butchery produces the largest range of steaks in Britain (11 different muscles), including flavoursome but less familiar French cuts like bavette and onglet. They sell by web-order and farmers' markets, but try a trip to the farm for their 'ten steak experience', an in-depth exploration of what affects beef, including a butchery demo and sampling (of all ten!). Tombuie Smokehouse offers products such as traditional pastrami, carpaccio-cut smoked beef, smoked guinea fowl supremes, whole smoked chicken and even whole smoked leg of lamb.