Produce

Super-aged beef & mutton - and thanks to all who stopped by our stall at Llanelli Food & Drink Festival on 20th October 2018.

 

We sold out of individual cuts - but they'll be back soon - watch your email / mobile - and if you did not share your contact details with us on the day, get in the loop by leaving your name, mobile and/or email when the pop-up appears!

Beef and Mutton from the Carmarthenshire hills

Our aim is to bring you the very best beef and mutton you will ever taste.  Our animals are fed all year round on grass, with no grain supplements.  Slow growth means a better joint of meat.
Wernlwyd (Grey Alders) is not certified organic but we employ organic principles.  Our pasture has not been reseeded for years, most of it for generations.  Over that time it has become naturalised with wild grasses and flowers.  That brings higher welfare and impacts on quality.

Extreme Ageing

For the beef, we are looking at a minimum of five years of age before slaughter.  That's twice as old as most beef around.  Not only that, but we hang each side of beef in the chiller for no less than fifty-six days.  For the mutton, it's forty-two days. At that stage of extreme ageing, something extraordinary begins to happen.  The increase in tenderness is dramatic.  The taste becomes deeper and more complex.  We begin to approach, if you will forgive the expression, 'meatopia'.

Our Environment

You would expect meat this good to cost the earth.  Well, environmentally the impact is low.  The grass is growing by the grace of God.  Our sheep and our cattle are grazing ruminants.  Their digestive system is more complex than ours, designed to extract every last ounce of nutrition out of the grass and meadow flowers.  Metabolically they are converting that food slowly but surely into something for our table we can delight in.

Our Pricing

Our meat costs no more than what supermarkets charge for their highest quality.  For example, our beef is comparable in price  to Morrison's 'The Best'.  But the similarity ends there.  What might be 'the best' for them - cattle slaughtered at 30 months and hung for a mere 21 days - would hardly be good enough for us.  Something this good is worth waiting for.  Order now!