All of our meat, sausages, and bacon are hand-prepared for us by the award-winning Blackmore Vale Butchery in West Stour, North Dorset. Run by the Keen family, they have made their name upholding the finest traditions of British craft butchery.
Our meat is not only sourced from small, local farms with the highest standards of animal welfare, it is brought on by a master butcher to produce really flavoursome, characterful meat. All our meat is finished using non-halal processes.
Blackmore Vale Butchery was awarded ‘Best Butcher‘ at the 2017 Taste of Dorset Awards. In 2014, they were winners of the Taste of Dorset Awards for ‘Outstanding contribution to local food development in Dorset’ and shortlisted finalists in the 2016 Best Butcher category.
Dry-ageing is a centuries-old, traditional process.
Our beef is all dry-aged to tenderise and flavour the meat. By hanging a beef carcass on the bone in a chill store for 4 weeks or more, the meat ages naturally to lock in the great flavours you would expect from high-end beef, grass-fed beef. The process of dry-ageing enables moisture to evaporate and allows the beef’s natural enzymes to break down the meat’s tissues.
This is what creates the tenderness and taste in the cut and the richness of flavour in the fat.
It’s a whole different ball-game to the wet-aged meat you will find predominantly in the supermarkets. With wet-ageing, the meat tenderises after it has been vacuum-packed and whilst it is being transported. Which is why you will notice wet-aged meat shrinking when you cook it as it can contain up to 30% water.
As they say, good things take time.