Good meat takes time and effort. Raised outside in the British countryside on a grass-based diet, all our meat is from traditional English breeds. Slaughtered locally, the animals are then returned to us where we hang them to mature the meat, allowing it to develop a rich and characteristic flavour.
The beef breeds that we use are Aberdeen Angus, Hereford and Long Horn cattle. All our beef is sourced locally, with the Long Horn beef coming from The Cheshire Widlife Trust, who graze them on wildlife sites around Cheshire. All our beef is hung on the bone for at least 21 days, allowing the meat to mature to produce tender steaks and joints with a rich flavour. The Traditional breed cattle produce a natural layer of fat over the meat and fantastic marbling which gives the meat a great flavour and tenderness.
Also traditional English breeds, we use Gloucester Old Spot and Saddle Backs pigs which are reared outdoors and produce a wonderful taste and texture. In addition the natural fat cover under the skin of these breeds produces excellent crackling. All our pork is hung for a week before cutting to mature the pork and to remove some of the moisture.
Lambs are chosen from our specialy selected local farms as well as Hebridean lamb from the Cheshire Wildlife trust. These have a unique flavour and rich dark flesh, they are grazed on the heathlands of Cheshire eating grasses rich in herbs and vetches. We hang the lambs for 7 days to mature the flavour further.
All our meat is cut by our professional team of butchers, who carefully select the best cuts for your order. They also make a wide range of home cured bacon and gammon joints, sausages, delicious burgers and kebabs for summer bbqs, and a wide range of locally selected poultry, ducks and geese when in season.
