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Thursday 21 August 2014

The Chadwick Family's EMPORIUM OF FINE FOODS

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Slaughtering

Within our slaughterhouse (located behind the shop), we slaughter both cattle (i.e. beef) and lamb. Our pork, meanwhile, is secured from another local, approved slaughterhouse.

Using a combination of informative texts and carefully produced videos, we would now like to introduce you to the cattle and lamb slaughtering processes. It is our hope that you will then gain an understanding of each process from start to finish, and appreciate just what is required to provide you with the highest quality meat through a combination of craftsmanship and strict observance of hygiene regulations.


Cattle
Our cattle is supplied by Johnson Brothers, whose farm is based near Wigan in Lancashire.

John insists that cattle are bred or reared by local farmers only, with animal welfare close to heart.

Cattle are reared to a maximum of 15 months before being delivered to us for slaughter.
Cattle Slaughtering

If you would like to understand more about the cattle slaughtering process, click here now.


Lamb [top]
Our lambs are supplied by the following farmers: Ashley Jelly (near Wigan); P Ritter & Sons (Derbyshire); and Ian Booth (Cheshire).

As with cattle, John insists that lambs are bred or reared by local farmers - with animal welfare close to heart. The use of multiple farms enables lambs to be born and bred at different times. Therefore, we can supply 'Spring Lamb' quality meat to our customers all year round.
Lamb Slaughtering

If you would like to understand more about the lamb slaughtering process, click here now.


At all times during the slaughtering process, a Meat Hygiene Inspector (MHI) is present to ensure that meat is inspected, and that good practice prevails.

Also, an Official Veterinary Surgeon (OVS) is on-site in case any unforeseen problems arise.


If you do proceed to the cattle and lamb slaughtering pages, and watch the videos, we would welcome your thoughts and feedback on what you have seen. Please contact us and let us know. Thank you.


Slaughtering

"Ours is one of a dwindling number of small, privately owned abattoirs. It is vital that these plants survive in order that farmers and butchers can continue to provide best quality, locally produced meat to their communities." [John Chadwick, Managing Director]

(c) 2013 Noel Chadwick Ltd. All rights reserved.

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