The Meat
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The cattle that we rear are kept in a natural, extensive environment with no force feeding or use of growth promoters. This allows the animals to grow progressively and results in a tasty, well marbled and succulent meat.
The slaughter house we use is about 10 miles from both farm and shop, keeping travelling distances to a minimum. This is vital as it will greatly reduce any stress experienced by the animal which would otherwise have a detrimental effect on the quality of the meat.
The meat is all hung for a minimum of seventeen days but more likely three to four weeks which we believe is essential to eating quality and flavour.
In addition to this, the close relationship with Macbeth’s means that we can get instant feedback on carcass quality, helping us to ensure consistency and keep the butcher and the customer happy!
