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Ask our Head Butcher

Ask Our Head Butcher

We believe that you need to trust your supplier of meat, especially if it’s one of the main components of your diet. This is even more important when your butcher is online rather than on the high street.


We want you to be able to ask questions and get honest answers as you would in a traditional butcher’s shop.

Our head butcher, James, is in charge of our butchery in Ripon, North Yorkshire which is in easy reach of our farms.


Where does your meat come from?

The meat we supply online is almost exclusively from our own farms in North Yorkshire. The exception to this is our poultry which comes from another Yorkshire farm and on occasion some of the breeds that are not suited to our farms. We expect the same high standards from any of the local farms that we use. Our main farm is Mount Grace farm where Charles and his family live. Our animals live in a stress free environment that their breed is suited to and are allowed to mature slowly on a natural diet with additional feed and shelter when conditions require it. Our animals are free range or outdoor reared and are free from antibiotics other than when required to treat specific infections.

Find out more about how to buy ethical meat.

How is your meat aged?

Our meat is hung for a period of time in our butchery at Ripon, with the exception of our chicken which is prepared by our butchers and air chilled for freshness.

Our beef is dry aged for a minimum of 28 days in our purpose built maturation room using Himalayan rock salt to draw our moisture and intensify the flavour. During the ageing process enzymes are produced that tenderise the meat.

Why Rare Breeds?

We choose breeds that are suited to the environments on our farms. These are traditional heritage breeds that are at home and thrive on our North Yorkshire farms. These breeds tend to mature much more slowly than commercial breeds resulting in a greater intensity of flavour and a more tender meat with a greater healthy fat content. Because we pick our breeds to suit the pastures they are reared on, they are happier and healthier and require less intervention and treatment with medicines and antibiotics.

What are your burgers and sausages made of?

We only use our own meat in our products and use cuts which are not being used elsewhere. This helps prevent waste by using the whole animal. We never use mechanically recovered meat and pride ourselves on the fact that our sausages, pies and burgers are made, just as you would at home.

How much meat should I buy?

Depending on the size of portion you enjoy, in our experience portion sizes are as follows:

Beef

Roasts – Allow 200g-250g of beef per person but increase this if you are also planning cold cuts or want to have left overs.

Steaks – For all steak apart from fillet steak allow about 200g person but for those with bigger appetites go for a larger steak perhaps 250g-300g. Fillet steak portions tend to be smaller so allow either 150g or 200g per person.

Stewing or Slow Cooking Cuts – Allow between 150g-250g of meat per person depending on what else you are planning on adding to the dish.

Lamb

Roasts – For Lamb on the bone allow about 450g per person. However for boned out joints then allow between 250g and 300g per person

Chops and Steak – Allow about 175g per person.

Stewing or Slow Cooking Cuts – Allow between 150g-250g of meat per person depending on what else you are planning on adding to the dish.

Pork

Roasts – For Pork on the bone allow about 300g 350g per person. However for boned out joints then allow about 250g per person.

Chops and Steaks – Allow between 150g and 200g per person.

Stewing or Slow Cooking Cuts – Allow between 150g-250g of meat per person depending on what else you are planning on adding to the dish.

Poultry

Roast – Allow about 350g per person so a 1.4kg chicken will feed around four people. However you might want to plan for some leftovers.

Breasts – Allow about 180-200g per person depending on what else you might be adding to the dish.


If you’ve got a question about how to prepare or keep your meat or anything else why not ask James our Head Butcher?

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