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MeatGood meat is the product of time, knowledge and skill


Good meat is the product of knowledge, skill and enormous effort on the part of the producers, and of time – the growing time of the animals and, often, generations of experience in breed and land management to create the best animals and the best grazing. We shouldn’t take it for granted.

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For many people, meat has become something of a commodity, an everyday food that they expect to be cheap and don’t worry too much about where it has come from or how it has been produced (until there’s a ‘health scare’, of course). The demand for low-cost meat has led to intensive farming, with all that entails, and a concentration on price and weight above flavour and texture. It needn’t be that way.


Locally produced, skillfully prepared

Eating meat, for those of us who do, should be a privilege and a pleasure. We are fortunate to live in a part of the country that has a longstanding tradition of rearing meat naturally. The meat we sell is from dedicated local producers, within about a 30 mile radius, and is of the highest quality. The wild venison we shoot ourselves comes from selected local estates. As proud craft butchers, it’s a pleasure to work with such superb ingredients. You can see it in the texture of the lamb, the marbling of fat in the beef, the firmness of the chicken, the exercised muscles of the free-range pork...and you can certainly taste the difference on the plate.


Our skill is to treat that meat with respect in the way we prepare it for our customers to enjoy. We know meat inside out, and we know how to get the best from every joint and cut. So whether you’re after a couple of pork chops for supper, some sausages for a weekend breakfast, a shoulder of lamb for Sunday lunch or perhaps a loin of venison for a special occasion, we’re here to help.


Should we be eating less meat?

If we want to enjoy good quality meat that we can trust completely, then we must respect the farmers who produce it. And, of course, we must have respect for the animals. So if eating less meat means eating better meat, then we’re all for it.


Better, surely, to enjoy good quality, flavoursome meat a little less frequently than bland and textureless meat every day? And remember that a more economical cut from a well-bred animal that’s led a stress-free life and eaten a good diet will always be better meat than a prime cut from a poor animal.


Love your leftovers!

One of the great things about good meat is that its flavour goes a long way. We often suggest that customers buy a slightly bigger joint of meat than they need for one meal because the cooked leftovers are such a wonderful ingredient for the next. That leftover weekend roast lamb could be a weeknight shepherd’s pie, what’s left of Sunday’s roast chicken could be the start of a warming soup, and even a couple of spare sausages could be the inspiration for a delicious bowl of pasta. We’re always happy to offer some recipe suggestions and to hear your own ideas.


When you get your meat home

All of the meat we sell is fresh, none of it has been frozen. We will wrap your purchases in butcher’s paper. When you get it home, unwrap the meat, cover it loosely and store in the fridge for up to three days. If you’re going to freeze the meat, put it into labelled freezer bags and freeze on the day of purchase. Use within three months.

Unless the weather is very warm, most meat benefits from being taken out of the fridge and brought to room temperature for an hour or so before cooking. If you’re not sure about cooking times, weigh the meat and follow a recipe carefully, or ask our team for advice. Always check that meat, especially poultry, has been cooked for the required time or to the required temperature. A meat thermometer is a good investment.

High quality. Low food miles. Absolute provenance.