Here we tell you a little bit about our weekly meats, including where they come from and the size, etc because we want you to know exactly where the meats for your Sunday Roast comes from, and why they are so delicious.
Our Beef comes from one of our favourite farmers, Richard Atkinson of Eastrington. Richard rears fantastic quality cattle just the way we like them. Between 400kg-500kg makes it easy enough to carry once quartered, and makes sure the steaks aren't too big. We think they are just the right amount of fat-to-meat ratio to give the best full-flavour when cooked.
Our Lamb is from Nunappleton Estate in Tadcaster where they are bred to just the right size and kept very lean. We idolise good strong lambs and these farmers certainly don't disappoint. Weighing in approximately 53Kg, there's plenty of meat in the ribs and some fantastic chops.
Our Pork is from Doncaster we were once asked, "you must have a lot of waste fat from pigs" well our answer to that is - No! We prefer to buy nice lean pigs which are great for making our homemade-sausages. You won't find Boar meat here, only nice lean gilts which are ideal for pork chops and joints. We can trim the fat more, but let's face it - that's where the flavour is and plenty of crackling on top.
R J Moult Poultry, Dewsbury, West Yorkshire
Our Poultry is from local British farmers around West Yorkshire. We try to only buy from these local farmers as we know they are well-kept and healthily reared chickens. We don't outsource to these large production companies, because as we have said before - we like to help out the little guy. Our chicken products are second to none. Look out for all our healthy eating range lean sausages made from fresh British chicken breast.