Taste
Devon
Fresh Meat Suppliers
Wonderful majestic herds, bright afternoon sunshine and exemplary
animal husbandry. From the red clay of Exmoor to the underlying
granite of Dartmoor, Westcountry meat is synonymous with its
landscape and speaks volumes of the mineral rich fields, clover
rich pastures and unrivalled passion that produced it.
Slow food is not a new concept but 'slow' beef perhaps is.
Spring calves that have suckled on their mothers sweet milk,
enjoyed a lifetime on grass and then been finished on a diet
of silage, barley and oats are the complete antithesis of
the strip lighting, steel and concrete that typifies modern,
intensive farming. The taste is unparalleled.
Whilst Argentian and Brazilian beef is hung in a bag for up
to six months resulting in a sour, almost off taste, Artisan's
beef has a nutty, more earthy flavour that because of it's
marbling lingers on the tongue. To guarantee optimum flavour
our beef has a hanging time of 28 days, normally between 2-5
degrees.
South Devon Spring Lamb
Spring lamb, typically a South Devon or Suffolk crossed with
a Texel and grass fed all year, will be hung for just 4 days
and hogget a total of 7 producing something altogether deeper
and more gamey. Pork should be hung for no longer than 5.
The changes in the meat are caused by the breakdown of the
cell structure as the meat ages, but there is a fine balance
between maximum maturation and fat rancidity.
For the more unusual cuts the chef will receive full instructions
detailling anything out of the ordinary.
