Beef and Mutton from the Carmarthenshire hills
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. Wernlwyd (Eng: 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 improves quality.
Most beef is slaughtered at 30 months. The supermarkets, even your local butcher, depend on throughput, so the longest time they can hang their beef is 21 days, 28 for ‘The Best’. Sometimes they even use electricity as a short-cut to tenderise the meat.
We look out for retired British beef heritage breed suckler cows around five years of age. The additional years give you more flavour. After slaughter, we hang each side of beef in the chiller for no fewer than fifty-six days. At that point 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’.
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 well cared for and 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 slowly but surely to convert what we cannot eat into what we can – high-quality, high-protein muscle meat.
Talking of the environment, 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.
Our meat costs no more than what supermarkets charge for their highest quality. But the similarity ends there. Our older stock means more flavour and our extreme hanging brings tenderness and taste the ‘big boys’ can only dream of. We know our customers appreciate the very best.
85% Gourmet Beef Sausages Technical Stuff
Defrost completely before cooking. Cook through until no pink colour remains or when temperature reaches 72 deg Celcius inside.
Ingredients: 56-day-aged minced beef (85%), water, rusk (pea flour), salt, ground black pepper, dried sage. Nutrients per 100g: Energy 1060kJ / 255kcal, fat 19g, of which saturates 8.7g, carbohydrate 4.0g, of which sugars 1.2g, fibre 0.1g, protein 19.0g, salt 0.8.g. Packaging: Tray (where present): Sugarcane — compostable, bag plastic – can be recycled.
Nutrients per 100g: Energy 1059.9kJ (254.5kcal), Fat 19.4g, of which saturates 8.7g, Carbohydrate 4.0g, of which sugars 1.2g, Added Sugar 0.0g, Fibre 0.1g, Protein 16.0g, Salt 0.77g