The visit will be focused on butchery (the year of the meat for Slow Food Oxon!!!)  

Current agenda for the visit 
*    What makes an animal "right" for slaughter?  For example, how do your Longhorn cattle compare with Aberdeen Angus with veal etc?
*    Sourcing meat that you don't rear yourselves
*    Hanging and storing of meat and poultry and game
*    Legislation 
*    Different cuts - English (e.g. Sirloin), French (e.g. Chateaubriand), American (T-bone)
*    Knife Skills
*    Training a butcher
*    Coping with the "Delia" effect - for example, what effect did Hugh Fearnley-Whittingstall's programs about chickens have?

about Wykham farm - extracted from their website - http://www.wykhampark.co.uk/index.html

Wykham Park Farm is a traditional, mixed family farm with Aberdeen Angus and Longhorn beef herds, a sheep flock, Gloucester Old Spot pigs, cereals, asparagus and assorted vegetable crops. With old established parkland, woodland, ponds and river meadows, we are actively involved in conservation work through the Countryside Stewardship scheme and the farm enjoys LEAF Accreditation (Linking the Environment and Farming); the benchmark for sustainable farming combined with environmental care.