All our meat is produced to the highest welfare standards and is not contaminated with any hormones, steroids or other additives. The animals from which the meat is produced are reared naturally on traditional feeds. They grow at their natural pace in comfortable conditions. Hence the meat is firmer but succulent and with a fuller flavour, with no watery residue. In the case of the Dexter beef this means that the meat is darker, richer and contains a good quantity of yellow marbling and covering fat to keep the meat nice and juicy whilst it cooks.
Our Dexter beef is hung for a minimum of three weeks to ensure proper ageing and to maximise flavour and tenderness. This is the traditional way to produce quality beef.
All our chicken is free-range and all the pork is produced under high welfare conditions with no additives, such as water and salt, to artificially plump up the meat.
All the venison comes from farmed deer. This means that they are taken from managed herds, that is a renewable and well-tended source, rather than from the wild. Crucially this method of venison production achieves a more tender and succulent meat which is less ‘gamey’ than wild venison.
All our meats are available as individual cuts and in retail quantities, since we appreciate that most customers do not want whole or half animals. In addition, the meat is vacuum or tray packed and then quickly frozen by us to ensure perfect eating quality.
Over recent years, food scares, BSE and foot and mouth and the drive for cheap over-lean meat have tarnished the image of British meat. We aim, along with many other responsible, skilled and caring farmers and meat producers, to set that right. |
