Beef Brochettes (Skewers)


The French call these ‘Brochettes de Boeuf’ but we’ll just say Beef Skewers, tender cubes of beef cut from the topside or top rump muscles. Maybe a step up from burgers if you have a barbecue in mind. We pack four skewers on one compostable sugarcane / bagasse tray so that’s a total weight of 10 ounces or 283g. Two trays works out cheaper per tray and gives you eight skewers in all.

Our advice is to let them defrost then marinate for some hours (even overnight) in a herby, spicy marinade based on vinegar or lime juice (or lemon juice). The acid will help break down the meat making it even more tender and will add more subtle flavours. Bear in mind this is 56-day-aged beef so it starts off tender and full of flavour before you even get going with the marinade. Cook quickly in the pan or on the barbecue. There is no need to cook these to death, a bit pink inside is just fine.

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Beef and Mutton from the Carmarthenshire hills

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Our Aim …

… is to bring you the best beef and mutton you will ever taste.  The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter. We slaughter grass-fed ex-suckler heritage beef cows around five years of age.  Then we hang the carcase in the chiller for no fewer than fifty-six days.  At 56 days something extraordinary begins to happen.  The increase in tenderness is dramatic.  The taste becomes deeper and more complex.  The meat enzymes have done their work!  We begin to approach, if you will forgive the expression, ‘meatopia’.

Our Environment

Contrary to what you might hear, the environmental impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter.  They are never ‘finished’ on grain in ‘feed-lots’.

After all, sheep and cattle are grazing animals.  Their digestive system, with its four stomachs, is far more complex than ours.  Ruminants are inefficient at digesting grain but perfectly-designed to extract every last ounce of nutrition out of grass and meadow flowers.  26% of the earth’s surface is pasture. Ruminants are prey animals whose purpose on this earth is to convert what we cannot eat (that’s grass!) slowly but surely into what we can – high-quality, high-protein muscle meat, packed with essential vitamins and nutrients.

Our Pricing

Our meat costs little more than what the supermarkets charge for their highest quality.  But the similarity ends there.  Our beef is twice as old and hung for twice as long as even the ‘best’ beef from the big firms.  Our older stock brings more flavour and our super-ageing delivers taste the ‘big boys’, with their need for throughput, can only dream of.

These days produce can be flown half-way round the world to satisfy modern food fads.  When you choose our super-aged beef or mutton, you know the animals have been well cared-for and you are buying local, from farm to fork, keeping those food miles to the bare minimum.  That’s why meat from Fferm Wernlwyd (Grey Alders) is the very best – and doesn’t cost the earth.

Additional information

Weight N/A
Weight (Kg)

283, 567


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