Quest for the best: The Meat Crusade Blog
Food traceability has never been higher on the agenda of shoppers.
Disillusioned supermarket customers who have lost confidence in the origins of what they are being sold over the counter are returning to local butchers in their droves.
May 07 2013, 11:28 AM
John Penny & Sons are an 8th Generation family run abattoir who supply quality butchers shops across the county.
John Penny & Sons do not have any involvement with horse meat. We run an ethical and principled operation processing beef, lamb and pork from our site in Leeds, West Yorkshire. All of the meat sold from John Penny & Sons is traceable.
Jan 16 2013, 12:11 PM
Blog Post: The Sunday lunch that keeps on giving
Traditional roast beef and Yorkshire puddings might seem like an indulgence in January but what if you could make that meal last all week? Well we have done just that, we know from looking at the statistics that visitors to our website can’t get enough of beef topside recipes. So with this in mind we’ve created a menu that mixes traditional winter warmers with new modern takes on how to use up your leftover roast beef. Go to your local butcher for your beef to ensure you are getting the finest quality meat, to find your local butcher click here.
Jan 09 2013, 3:46 PM
Blog Post: A butcher is for life not just for Christmas
As the season of feasts approaches, The Meat Crusade is asking shoppers to support their butchers for life and not just for Christmas.
Going to the butcher is a part of preparing for Christmas that we all enjoy. There’s something satisfying about buying a turkey, ham or rib roast that feels special and gives you confidence that your family is getting something of exceptional quality for their Christmas dinner.
Dec 10 2012, 3:30 PM
Butchers to look out for: B & T Kitson Ltd, Northallerton, Stockton-On-Tees and Hutton Rudby
The Kitson family has been running B&T Kitson butchers since 1693 and took over the shop they currently trade from in Stockton-On-Tees in 1903. B&T Kitson Ltd is a family run business through and through and Anthony’s mother, sister, two sons and even his 3 year old daughter all get stuck in.
Dec 10 2012, 10:05 AM
Butchers to look out for: JB Meays and Sons, Yeadon
lA warm welcome always awaits any customer to this shop which is currently run by 3 generations of the Meays family. Brian Meays has 60 years experience in the butchery trade and began working at their shop in Yeadon at the age of 13. His son, Stuart, joined straight from school and has been working with his father for 34 years. Stuart’s three sons also help out part time in the shop.
Nov 08 2012, 10:03 AM
Blog Post: Guest blog by Gerry Danby
Our guest blogger, Gerry Danby, is a barrister with a strong commitment to supporting artisan and small scale independent food producers and retailers. He writes two blogs: www.pauseforfood.com and artisanfoodlaw.wordpress.com. The former aims to stimulate thinking around current legal and policy issues which impact on artisan and small scale producers, occasionally highlighting a great producer, while the latter provides more straightforward information about food law and related matters. He's written a post about why we should all go back to our local butcher.
For everything you need to know about meat, simply ask your local butcher!
On a day when I read that 1 in 5 adults think parsnips grow on trees and hear that 76% of our local butchers, some 19,000, have closed over the last 30 years my level of despair plummets. I am neither a butcher nor grower of parsnips, but I almost wondered whether it’s not time to give up and simply hand over the shop keys to Tesco accepting, as the Financial Times put it earlier this year, that it was time to let the British high street die. That took a mere second because I don’t give up on the things I cherish, especially where food is concerned, not ever!
Nov 05 2012, 1:29 PM
Blog Post: Rock Salt reviews rose veal
We sent a sample of rose veal to food blogger Rock Salt for her to try, you can read about her cooking experience here:
"Just so that you know, this is a review of a product of which I was sent a free sample. The opinions in the post are, as ever, mine, and the review is honest. Please note my Patrick Stewart-worthy sentence arrangement in the first line there.
Veal is a meat subject to a lot of misinformation and misunderstanding. It’s understandable, too – the cruelty of the veal trade has been well publicised, with consumers hearing the story of calves being kept held in constrictive crates that don’t allow them to move, in order to produce a white coloured meat. What many people don’t know is that these crates were outlawed in the UK and Europe in 2006, and in fact the welfare standards for veal calves in the UK has been considerably higher than that of the EU since the 1990s. In the UK, veal calves must have sufficient space to move around, a proper diet including roughage, iron and fibre and proper bedding to rest on. The results of this better welfare is a pink meat, rather than white, which is known as rose veal. The Freedom Food website has an excellent document, giving more information on this, and you can find it here.
Nov 02 2012, 2:17 PM
I wasn’t born wearing a shift dress and heels, most people have never even seen me wear a pair of jeans. I have a shady past, if that’s not something of a contradiction in terms for a girl from Minnesota.
Oct 31 2012, 10:02 AM
Butchers to look out for: Cedar Barn Farm Shop
Karl and Mandy Avison opened Cedar Barn Farm Shop in 2007 with the vision of providing customers with access to home-grown and locally sourced products. It quickly became a popular hot spot for local foodies and has won the Best On-Farm Café / Restaurant in the National FARMA Awards for 2011.
Oct 12 2012, 3:10 PM
As far as reputation goes, it's right up there with foie gras. Few things raise the hackles of thoughtful eaters quite like veal. But it’s time to dispel a few myths about veal, and consider the case for British rose veal.
Oct 10 2012, 9:00 AM
Butchers to look out for: Danny’s Family Butchers
Danny’s Family Butchers, owned by butcher, Danny McCluskey, has been in business for seven years. He make all the sausages and burgers himself and offers a range of freshly marinated meats, including chicken, chops and belly pork, marinated in sauces such as Chinese, garlic and hot and spicy.
Oct 09 2012, 4:30 PM
Butchers to look out for: Partridge Farm, Tiverton, Devon
Hannah and Duncan Nobbs breed and butcher rare breeds of animals on Partridge Farm in Devon, using natural methods to produce meat with the finest flavour. Duncan’s family have been farmers and butchers for generations and he and Hannah are both passionate about the traditional way of farming.
Sep 28 2012, 2:48 PM
Butchers to look out for: Turnbull’s of Alnwick
This award winning family butchers and greengrocers in Northumberland, established for over 100 years, is owned by Master Butcher and Chairman of the North East Q Guild of Butchers, Mark Turnbull. Mark’s father, John, still works part-time in the business, and his son, Daniel, has just joined the company having completed a Physics degree.
Sep 28 2012, 2:39 PM
Butchers to look out for: Blacker Hall Farm Shop, West Yorkshire
Since being established in 1999, Blacker Hall Farm Shop has built an outstanding reputation for selling locally sourced, superior quality produce. The shop is owned by the Garthwaite family who run a local farming enterprise which supplies the majority of the beef, lamb and pork for the farm shop.
Sep 28 2012, 2:31 PM
Butchers to look out for: J Brindon Addy, West Yorkshire
Known locally as Addy’s butchers, this shop in Hade Edge was established in1993 by Brindon Addy and David Cannon. Brindon is the elected regional Chairman of the Q Guild of Butchers and the shop is widely recognised for its experienced butchers who buy the very best local meat.
Sep 28 2012, 2:18 PM
Blog Post: Food blogger visits John Penny & Sons
We invited food blogger Lucy to our farm and abattoir to read about her experience click here to visit her blog.
Sep 03 2012, 9:32 AM
Blog Post: We’ve joined the campaign to save our bacon!
You may have seen recently in the news that due to the rising costs of feed combined with the supermarkets pushing down prices means that many pig farmers are now struggling to make a living and many small to medium sized producers will not be able to survive.
Aug 14 2012, 10:42 AM
Butchers to look out for: Aubrey Allen, Warwickshire
At Aubrey Allen, in Warwickshire, three generations of Allens have been serving customers since 1933. The company prides itself on carefully selecting its suppliers and can trace its meat back to the farm it came from. It is renowned for its superior meat, including grass-fed Cornish lamb and free-range pork produced by Farmer’s Weekly Pig Farmer of the Year 2005, Jimmy Butler. Aubrey Allen has built a reputation based on the quality of its beef, sourcing only the finest beef cattle, and its traditional dry aging for up to 28 days, which results in tasty and tender beef.
Aug 10 2012, 1:32 PM
Butchers to look out for: Bennetts Quality Meats Ltd, Bury
Bennett's Quality Meats, established since 1919, is a third generation family butchers now run by Martyn, Jeremy and Tim Bennett.
Aug 10 2012, 1:09 PM
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