Traditional, Grass Fed Beef For The Very Best Taste and Quality
My Husband has been pleased this week. He has had some lovely comments from customers delighted with their orders. I know this means a lot to him as he works hard and loves to see a job well done and customers happy.
It got me thinking about the meat that he is selling on Eat Great Meat and why it is so good. I thought I might chat about it – the beef in particular – in this week’s blog as for the uninitiated (myself included!) it is key to ensuring a great customer experience.
All the beef cuts are from traditional, grass fed breeds (like Aberdeen Angus and Belted Galloway), which make for really good eating quality to begin with. This is then dry aged (hung) on the bone for 21 days, which develops the flavour and tenderness of the meat.
As The Husband works in the family abattoir, as well as running Wortley Farm Shop, he can choose the best meat from the abattoir to be used in the shop. He is also part of a heritage of 8 generations of farming and butchering know how, which focuses on the best animal husbandry and great relationships with farmers. Another big plus is such local work ensures low food miles for the end product, in fact, he tells me the beef he is using in the shop this week comes from 3 miles down the road from the Darwin Brothers Farm at Tankersley! We managed to sample some steaks as our Friday treat this week –the proof really was in the eating – they tasted amazing and come highly recommended!
I hope you all have a lovely week.
Gemma, The Wife