Meeting the cattle

27/02/10

We’ve sourced a local farm and they have their own abattoir so they butcher all the meat we need to order.  We were lucky enough to havabbatoire a tour of the farm and the abattoir, which was extremely clean.  We saw where the meat was hung and stored, they have 30 cows being hung at any time for 3 weeks to mature.

The tour finished with us being shown all the different cows, sheep and lambs that they raise.  The farmer explained how the animals where cared for and the food they’re fed.  We look forward to being creative with the freshness and quality that is now on our door step.

Tags: abbatoir, beef, Bromsgrove, butcher, cattle, cows, farm, fresh ingredients, fresh meat, hanging meat, lamb, local produce, sheep, slaughter