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