Master
Butchery
Devon Quality Butchers
Good meat is a pleasure to find and a pleasure to work with.
It is common place these days to be handed a menu in a restaurant
and see a long, reassuring list of suppliers. Certainly a
step in the right direction but in a fiercely competitive
market place, a more real, tangiable point of difference is
essential.
Porterhouse steaks, Cote de bôeuf, single bone racks. With
a combined 150 years experience the finishing team at Essen
Jaye relishes the opportunity to engage a chef’s imagination
and to add value to menus through a consistent supply of speciality
cuts of meat. They know that the fat of a female Large White/Duroc/Landrace
cross is a lot softer (and will therefore eat better) than
it's male equivalent and that 75% of fillet steak served in
this country isn't actually British.
Steve Turton - The Master Butcher
The dedicated butchery team is personally overseen by Steve
Turton, a Director of South West Food and Drink and a man
who has spent his whole life in the meat industry. Training
at Smithfield Market, Steve went on to run the family butchers
in Exeter, before becoming Britain's Best Butcher, South West
Meat Retail Butcher of the Year and the South West Meat Master
no less than three times.
South West Fresh Meat Suppliers
Experience like this is invaluable and is the reason that
Essen Jaye have been supplying the world renowned Gidleigh
Park for ten years. Master Butchery, alongside the right marbling
and enticing provenance provides the perfect vehicle to deliver
these prime elemental flavours on world class menus.
If you are lucky enough to find someone who will supply a
porterhouse steak then nine times out of ten you will be sold
a sirloin. The reason is simple. Located at the back end of
the sirloin, this is a tricky cut to identify and then extremely
difficult to butcher on the bone. These burgundy coloured
steaks are best matured in mutton cloth and then wrapped individually
in peach paper.
This is more than menu transparency, this is menu stimulation.
