Butchery Bible

Our guide to the meat cuts from

Ludlow Butchery department

The Butchery Department is at the heart of the Farmshop. Our Head Butcher John, together with his team, fully controls the quality of the red meat we sell as the livestock is all reared on our farms. We transport them for slaughter to Griffiths of Leintwardine, which is only 6 miles away. The meat

is then both matured and prepared for our customers on-site.

Beef

We cross-breed Hereford and Limousin beef cattle to produce meat of a high quality. Because we butcher whole carcases, we can offer a selection of quite unusual cuts as well as the

more traditional. We also sell rose veal; this is tender and delicately-flavoured, and has pink rather than white flesh. It’s produced to the highest welfare standards.

Beef comes from a larger and older animal than lamb or pork. What this means for you is that the muscular structure varies widely across the animal. The most active parts develop stronger muscle and need longer, slower cooking in liquid to tenderize them. Shoulder meat may be lean but as an active muscle, it should never be grilled. Usually sold as braising steak (there’s a helpful clue

for you!), it will melt in the mouth if you braise it with veg and stock on a slow heat for a long time. You’ll have a delicious stew to serve up to your loved ones. With regards to a joint of beef for roasting, you have the choice of buying it either on the bone or off. Since bone is a good con-

ductor of heat this will help with the cooking process. But a boned, rolled joint is much easier to carve.

Joints

For beef joints on the bone we recommend 320g per person. Roast Beef we recomend allowing around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg.

TopsideTopside is a prime boneless roasting cut from the inner top part of the leg. Topside is extremely lean and performs best when roasted. Perfect for your Sunday roast with roast potatoes, yorkshire puddings, choice of veg and gravy!

SilversideA coarser-grained cut than topside. Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness. Best braised or pot roasted.

Mini Beef RoastPerfect smaller joint for a Sunday roast. Just think yorkshire puddings, roast potatoes, seasonal vegetables, gravy and mustard!

Sirloin RoastTop roasting joint. Fine Grained meat next to the rump. Is available on the bone but can also be boned and rolled. Perfect for a Sunday roast for the family.

Sirloin in WingWing End Sirloin is a tender and impressive roasting joint. Cooking on the bone imparts flavour and helps retain succulence for the perfect Sunday roast. Where the sirloin meets the forerib sits the Wing Rib, which makes a perfect roasting joint on the bone.

Rib on BoneThe rib on Bone is found on the back of the animal. Because it’s taken from muscles not heavily exerted, the meat is very tender and succulent. The retention of the rib bones impart extra flavour during cooking.

Rolled RibA rolled rib beef roast is taken from the rib primal just behind the shoulder blade. Renowned for its tenderness and juiciness, it’s the same cut of beef as the standing rib roast, with bones removed and the beef rolled and tied. This flavoursome cut performs best when roasted in an oven.

Rolled RumpThe Boneless Rolled Rump Roast is a large cut of beef that comes from the cow’s hip area. A great alternative to rolled topside, rump roast packs a great flavour with a great bite. This joint should be cooked quickly and served rare, or slow-cooked for a number of hours.

Top RumpTop rump, also commonly known as thick flank, is sourced from the rear of the cow and like cuts from the surrounding area (topside and silverside), it’s a very lean meat. It’s a boneless cut, that like silverside and topside, usually comes barded, whereby a thin layer of fat is attached to the side to aid the cooking. Ideal for roasting.

Steaks

Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a pound (340g) per person of bone in meat.

Fillet SteakFillet steak is cut from one of only two tenderloins that sit along the spine. Because it’s from a muscle that does the least amount of work, it has little or no connective tissue or fat. The most premium and tender, lean and juicy cut with a delicate flavour, it has a melt-in-the-mouth texture that’s best cooked using high temperatures.

Fillet TailCut from the end of the luxurious Beef fillet, these great value Fillet Tails are tender, succulent and exceptionally versatile. Tender, lean and juicy and with a delicate flavour, it has a melt-in-the-mouth texture that’s best cooked using high temperatures.

Fillet Steak on the BoneThis is the quintessential cut for those who prefer the tenderness of a filet mignon, but yearn for the added flavor imparted by cooking with the bone intact.

Sirloin SteakSirloin steaks are cut from the rump end of the striploin, located along the spine in the hindquarter and running from the ribs to the rump. Coming from muscles that do less work, sirloin steaks have less fat and connective tissue making them lean, notably tender and juicy. This popular cut is best cooked using high temperature methods. Sirloin steaks can also be thinly sliced for use in stir-fries.

Ribeye SteakA large, tasty and tender steak from the rib section of the cow. The ideal cut of beef when it comes to tenderness and texture. Usually has a high degree of marbling, a desirable dispersion of fat throughout the steak resulting in a more juicy and flavorful steak.

Rump SteakA tasty and lean steak from the lower back area of the animal The rump is a boneless five-muscled primal that sits between the sirloin and topside. A great all-rounder steak, rump is a little firmer in texture and is perfect for a variety of cooking methods.

Rump TailThis smooth, rich and succulent meat is at it’s best when seared on the BBQ. Let it sit on the flames until the meat is brown and crispy on the outside but rosy and pink inside. Because rump tail is leaner than most other cuts, it is perfect when marinated for 2 or 3 hours before cooking.

T-Bone SteakThe T-bone is a very large and tasty steak made up of two cuts of steak separated by a T shaped bone (thoracic vertebrae bone). This steak offers the best of both worlds: the taste of the sirloin and the tenderness of the fillet. This cut is suitable for bbq, pan fry, grill or roasting whole so very versatile.

Côte de boeufCôte de boeuf is the fore rib of beef with the main backbone removed and the ribs french-trimmed for extra finesse. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish. Roast or barbecued cote de boeuf is a great sharing dish.

Flat Iron SteaksA tasty and fashionable steak from the ‘feather’ muscle in the shoulder area of the animal. This steak is marbled and succulent. The flat iron steak is produced by seaming the whole oyster blade - it is one of the muscles located within the whole blade, once seamed, the flat iron steak offers excellent flavour and tenderness and suits a grill, bbq and stir fry.

Bavette Steak“Bavette” is the French name for the flank steak. This steak is sourced from the underbelly and is generally quite long and flat. It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked correctly. Because its intramuscular fat is so fine, Bavette steak can be very easily overcooked and dried out, so we recommend cooking quickly and at high tem-peratures to achieve perfect, medium-rare results.

Zabuton SteakZabuton Steak in Japanese means “Little Pillow” because it is so immensely marbled with fat that it is soft & tender. Coming from the chuck cut of a cow, namely the shoulder, this steak is super easy to grill without a lot of effort.

Onglet SteakOnglet is the French name for a cut more commonly known in English as hanger steak. This rather forgotten choice is a flat cut from the diaphragm or lower belly. it’s totally unworked so is very tender, with an intensely beefy taste. No wonder butchers used to keep this cut to themselves! These steaks are best served rare.

Ranch SteakThe Ranch steak comes from the chuck cut of a cow, namely the shoulder. This lean cut is best marinated before grilling.

Minute SteakThe name says it all, only needing a minute to cook. These are thinly cut pieces of boneless beef cut from the sirloin or round steak and should be cooked at a high temperature for little time.

Back Rib SteakBeef back ribs are the bones from which the rib roast or rib eye steaks are taken from and they typically don’t have much meat on them. This meat is tough and needs to be cooked low and slow. When cooked properly, the ribs are tender, succulent, and very flavorful. The fatty meat falls off the bones.

Tomahawk SteakThe Tomahawk steak is a larger version of the rib eye on the bone where the short ribs have been kept intact. Generally cut from larger beasts and leaving approximately a 30cm rib bone, this steak is perfect for 2 - 6 people depending on its size. The tomahawk is best seared then roasted or cooked in a broiler to maintain juiciness and flavour.

Slow Roasting

Best BrasingEnjoy classic comfort food with braising steak, whether it’s in pies, stews or other hearty one-pots. This cheap cut of meat becomes tender when slow-cooked.

Diced CasseroleThis is a cut of beef from the “forequarter” of beef and is the shoulder piece of the cow. Best for making delicious casseroles or stews so slow, long cooking to create tender dishes.

BrisketBrisket is a tasty economical cut of beef made up of the muscles from the underside of the chest area from the cow. Being a well-exercised muscle, it has a high degree of connective tissue, making it best suited to slow and steady cooking methods. Brisket is versatile and flavoursome and is perfect for shredding.

Shin of BeefComes from a well-exercised muscle, it has little fat and abundant connective tissue. Slow, moist cooking methods over a low heat break down the connective tissue and allow the bone to impart flavour. The resulting meat is tender, making it an excellent cut for casseroles and curries.

Beef SkirtLocated on the inside of the abdomen wall just below the ribs, beef skirt can be either of two long, flat, well-marbled muscles: the diaphragm and the abdominal muscle. A little rough to look at, beef skirt are versatile and full of flavour. This cut provides more chew than others, which is easily softened with an acidic marinade. When cooked on high heat, the characteristic marbling imparts an outstanding flavour. Slice it thick against the grain before serving to ensure maximum tenderness.

Beef ShanksBeef shank is the leg portion of a cow. Due to the consistant use of muscle by the animal this cut tough yet lean and is best cooked for a long time in moist heat. Great slowly cooked with lashings of red wine.

Ox TailThe ox tail cut starts at the base of the spine. The fat is trimmed and the last two to three tail bones removed, before being cut into short joints. Slow cooking this distinctive cut brings out a robust, full-bodied flavour while creating meltingly tender meat.

Ox CheekCheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, casseroles and stews, but also holds its shape well when cooked whole.

Flatrib of BeefFlat rib comes from the end of the brisket and from the piece often called a ladder. Slow roasting flat rib brings the best results. A red wine sauce or home-made bourbon based barbecue sauce will complement this wholesome cut extremely well.

Rose Veal

Veal EscalopeSoft and tender piece of meat with little fat that is cut from the topside of calves. Best cooked on a high heat for little time.

Veal Loin ChopsVeal chops come from the loin or the rib and are very tender, moist and juicy. These chops are perfect for dry heat preparations like grilling.

Veal Pot RoastRoast veal is wonderful comfort food, meltingly tender roast and is particularly good when the family comes for lunch or dinner.

Diced VealCubes of lean boneless veal meat, perfect for a hearty casserole or stew, slow cooked with lashings of red wine.

Veal CutletGreat fried on a high heat or breaded like other thin cutlets of other meat.

Veal MinceVeal mince is very lean, versatile and can be used to create a variety of delicious meals such as bolognaises, lasagnes, meat balls.

Mince

Mince BeefMince beef is an everyday classic, very lean, versatile with rich flavour and affordable meat that can be used to create a variety of delicious meals. Best used for recipes including tomatoes. Beef burgers, spaghetti bolognaise, chilli con carne, lasagne….so many comfort food family favourites! Allow between 110g and 150g per person.

Ground SteakLean, good quality beef finely ground. Use for beefburgers and any quickcook mince recipe.

Lean Steak MinceLike traditional mince just with a higher meat to fat ratio making it a leaner option. Best used for recipes including tomatoes. Beef burgers, spaghetti bolognaise, chilli con carne, lasagne….so many comfort food family favourites! Allow between 110g and 150g per person.

Added Value

Our added value range of products are perfect for easier meals that require less prep as we have done that for you!

Gourmet Steak BurgerOur lean steak mince handmade into delicious ready prepared burgers. One burger per person.

Gluten Free Beef BurgerGluten free version of our delicious handmade burgers. One per person.

Beef BurgerOur beef mince handmade into delicious ready prepared burgers. One burger per person.

Sweet Chilli Beef Truffles Our juicy beef steak burgers with sweet chilli, filled with peppers, our Oakly Park Cheddar Cheese and wrapped in pancetta. Ideal on their own with no need for a burger bap to create a quick easy no prep meal. One per person.

Italian Meatballs Savoury meatball suitable for a quick tea served with a tomato sauce and pasta.

Mediterranean MeatballsItalian style meatballs in a Mediterranean sauce. Perfect for a quick tea!

Beef Pinwheel Our estate reared beef is combined with peppers and onions before being wrapped in pastry ready for the oven.

Other

Calves LiverCalves liver is a pale pink colour when compared to beef liver, it is milder tasting, more tender and considered by most people to be more desirable.

Ox TongueTongue is a lean meat, suggested cooking methods: boil for about 2 hours, In a pressure cooker for about 30 mins, Blanch the tongue first, cool, then trim and peel skin off, slice and cook slices under pressure in pressure cooker for 10 minutes, then fry in oil until lightly browned.

Ox KidneyA beef kidney is not a solid piece of meat. It is one central piece of flesh surrounded by little lobes of flesh. Beef kidney needs slow cooking to tenderise it, either braising on its own or chopped up and put into a stew, or in the classic meat sauce for Steak and Kidney Pie or Pudding. Beef kidney is stronger tasting and tougher than veal or lamb kidney.

Ox LiverIt has a milder taste than pigs liver, but a stronger than that of lamb’s or calves liver. Ox liver needs to be cooked just until slightly pink in the middle otherwise it will become very tough.

Gloucester Old Spot Pork

All our pork comes from Gloucester Old Spot pigs, and the Estate boasts the largest herd of this rare breed in the country. They have more fat than modern commercial breeds, but this only adds

to the outstanding flavour of the meat. All the sausages, bacon and gammon, and other pork products are made from our pigs; all curing and smoking is done here.

Good quality young pork has distinctive firm, dry, pale pink flesh with a thin covering of creamy white fat and a smooth supple rind. All cuts of young pork make excellent roasts but, unlike some

other meats, pork must always be thoroughly cooked right through to the centre. The best method is by slow roasting. ‘Bargain’ cuts such as shoulder, hand and belly make excellent pies and casseroles as well as good small roasts. Pork is often mixed with other meats and used to

enrich leaner meats in casseroles and pates.

Joints

Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a pound (340g) per person of bone in meat. We recommend choosing a joint with rind if you want

crispy crackling.

Stuffed Leg PorkGloucester Old Spot pork leg stuffed with sage and onion stuffing.

Belly Pork BonelessThe Pork Belly is a Primal Cut on the pig just below the loin.It is largely fat, but it does have streaks of meat in it which when Pork belly is roasted for a long time creates a delicious meal.

Shoulder Pork Bone inSlow-roasted this is a very juicy cut, good for a large gathering, as a whole shoulder is pretty big. It makes the very best pulled pork with crispy crackling. Diced or minced, it makes excellent casse-roles, sausages, terrines and pies.

Boneless Stuffed LoinOur own Oakly Park Estate Gloucester Old Spot pork fillet. Stuffed with Onion and Shallot sausage meat and wrapped in dry cured streaky bacon. Ideal for grilling or oven cooking.

Leg Pork Bone In This pork leg still has the bone in and comes from the back leg of a pig. Best roasted.

Leg Pork BonelesThis pork leg is boneless and comes from the back leg of a pig. Best roasted.

Loin Pork Bone In The bone-in loin is one of the most versatile pork cuts available. This cut still has a bone in but this adds to the flavour when cooking. It’s the anatomical equivalent of a beef prime rib roast and a rack of lamb. As a table centerpiece, the full roast is just as regal as the others, making it perfect for entertaining.

Loin Pork BonelessPork Loin is wider and thicker with a fat layer on top, while Pork Tenderloin is long and thin. This joint is boneless and perfect to create your mouthwatering crunchy crackling!

Rack of PorkPerfect for roasting, this cut is a showstopping pork dish that’s a great Sunday lunch for a crowd. The cut comes from the rib area of the loin, so it contains a bit more fat which makes it very flavourful. Get your apple sauce ready!

Shoulder of Pork boned and rolledPork shoulder is a cut of meat that plainly tells you where it comes from, the shoulder of a pig’s forelimb. The trick for the perfect meat here is to marinade it overnight and cook the joint low and slow.

Belly Pork Bone InThe Pork belly is a primal cut on the pig just below the loin. It is largely fat, but it does have streaks of meat in it which when pork belly is roasted for a long time creates a delicious meal.

Chops and Steaks

Boneless Spare Rib ChopsBoneless pork chops are the perfect quick cooking option for busy weeknight meals. These chops are boneless and best pan fried or grilled.

Pork Rib Eye Pork chops and pork ribeye steaks are very similar. Pork ribeye is also cut from the loin but is boneless and cut from the rib area of the loin. Rib chops have more intense marbling and a higher fat content, so make for a juicier, softer alternative to pork loin chops.

Pork RibsSlow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq.

Belly Pork slicesThe pork belly is a primal cut on the pig just below the loin.It is largely fat, but it does have streaks of meat in it which when pork belly is roasted for a long time creates a delicious meal.

Boneless Loin SteakPork loin steaks are lean and wonderfully flavoursome. A boneless cut, they’re versatility is what makes them so interesting. Roast, grill, or fry them.

Pork ChopsThe most tender are those pork chops are cut from the centre loin and rib of the animal. The next most tender are those from the sirloin area, and after that, those cut from the blade area. Even the least tender pork chop, though, is still tender enough to cook very well. Best fried, grilled or bbq.

Pork FilletPork fillet/tenedloin is a very lean, tender cut of meat and when cooked just right, it’s juicy and succulent. Care is needed as it is also easy to overcook which would leave the meat dry and bland.

Pork Leg SteaksPork leg steaks are extremely lean and require just a tad more attention while you cook them so they don’t dry out. A boneless cut, they’re versatility is what makes them so interesting. Roast, grill, or fry them.

Bacon & Gammon

Gammon Joint Bone inGammon is a cut of pork from the hind leg of a pig.This joint is best boiled or roasted.

Gammon Joint BonelessGammon is a cut of pork from the hind leg of a pig.This joint needs to be cooked and can be boiled or roasted. We highly recommend roasting with a glazing of our handmade marmalade to coat the outside giving your gammon a beautiful sweet flavour.

Smoked Gammon BonelessGammon is a cut of pork from the hind leg of a pig. This joint is best boiled or roasted and we have smoked the joint to give it a subtle smokiness.

Gammon SteaksGammon steaks are cut from a gammon joint and require less cooking time and best fried or grilled. Perfect with a fried egg or grilled pineapple!

Bromfield Bare Back BaconBack bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.

Lean Bacon PackWe trim the fat content from the bacon to make a lean bacon pack, a healthier option.

Marmalade cured back BaconOur Gloucester Old Spot bacon that is then cured in our handmade marmalade creating a perfect balance of sweet and salty bacon. We use the marmalade in the cure for this unusual variety of bacon. As you would expect, it caramelises slightly when you cook it; and also creates that ever-popular merger of sweet and salt. This helps to explain why the judges liked it enough to award it Gold in the Great Taste Awards.

Beetroot & Pepper back baconOur Gloucester Old Spot bacon bacon that is then cured in beetroot juice and black pepper creating a perfect balance of sweet, salty and peppery bacon. We use fresh beetroot in the cure mix for a hint of sweetness, while black pepper along the edge of the flesh gives just a slight kick. Traditional curing methods might be slow but they yield the best results; in this case a bacon with a wonderful colour and flavour.

Types of Bacon

Dry CuredAll our bacon is dry cured using a blend of spices rather than the wet cured mass produced op-tion.

SmokedWe cold-smoke our bacon on site in the traditional manner which takes 72 hours to get the taste we want. We opt for beech chips, because the flavour is mild rather than heavy, but still wonderfully rich.

Staffordshire BlackDry cured using the pork loin with a superior blend of spices and treacle. This is our take on the 1800’s Staffordshire recipe which was a favourite of the Staffordshire Potters which results in a sweet cure style bacon.

Bacon Cuts

Back BaconBack bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.

Middle BaconThis is a much larger piece of bacon as it’s streaky and back bacon in one cut. Excellent flavour and texture and is called as such as it’s taken from the middle of the pig

Streaky BaconStreaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. It is often used as a means to add flavour and keep the exterior of meats like chicken and turkey moist.

Bacon lardonsLardons are small chunks of diced fatty bacon that are used to give a good, salty depth of flavour to robust dishes such as coq au vin or flavour savory foods and salads.

PancettaPancetta is Italian bacon that is made from pork belly similar to American-style or British streaky bacon. Pancetta in Italy is typically chopped ,cooked and added to soups, sauces and pasta to add depth of flavour.

Sausages

All our sausages are made here on site using seasonings that are unique to us and natural skins. We only use meat from our own pigs that is selected for its high flavour and perfect ratio of meat and fat which gives us such succulent sausages.

Traditional Pork SausageThis crowd-pleaser is a plain and simple good all-rounder. Neither need you look any further for the best sausage for a traditional English breakfast; we use it ourselves in Ludlow Kitchen and it was National meat awards winner in 2018.

Pork Cocktail SausageThese are great for parties or at Christmas time.

Cumberland SausageWe flavour this one with sage, rosemary and thyme, and it’s the herbiest in our range. Obviously, you can use it whenever a recipe calls for a herbed sausage; however it is also a perfect choice for bangers and mash.

Cumberland Sausage WheelWe flavour this one with sage, rosemary and thyme, and it’s the herbiest in our range. Obviously, you can use it whenever a recipe calls for a herbed sausage; however it is also a perfect choice for bangers and mash.

Pork Onion & Parsley SausageYou can definitely taste the onion and parsley in this sausage, but it’s nevertheless quite subtle. In other words, it’s not exotic, but it works well in simple meals like sausage and beans, or mash, or chips…This is comfort food.

Pork & Black Pudding SausageThis sausage is combined with our black pudding to give it a really rich flavour.

Welsh Dragon SausageWelsh Dragon sausage, a spicy thick pork sausage produced from the soft meat of the belly and shoulder with a base seasoning accompanied by an infusion of lovely leeks and just a hint of chilli.

Pork, Stilton & Apricot SausageGloucester Old Spot pork is mixed with stilton and Apricot to create an unusually brilliant sausage.

Pork, Plum & Ginger SausageAn exciting variation of sausage, these ingredients are locally sourced, including our own estate reared pork, to give a truly unique taste.

Added Value

Our added value range of products are perfect for easier meals that require less prep as we have done that for you!

Breakfast Pork TrufflesOur juicy pork burgers formed into a cup and filled with breakfast ingredients and wrapped with a piece of streaky bacon. Ideal on their own with no need for a burger bap to create a quick easy no prep meal. Perfect one per person.

Pork And Apple BurgersOur pork mince combined with small apple pieces to create delicious ready prepared burgers. One burger per person.

Pork PinwheelOur Gloucester Old Spot pork is combined with peppers and onions and wrapped up in puff pastry ready for the oven.

Pork KebabsMarinated Gloucester Old Spot pork from our estate and put on bamboo skewers to make it ideal for grilling.

Smoked Texan Pork BurgersReady for the barbecue our Gloucester Old Spot pork is succulent and full of flavour.

Chinese Pork RibsOur Gloucester Old Spot ribs are marinated in oriental spices for this barbecue favourite.

Black PuddingA distinct type of sausage made in our butchery using Gloucester Old Spot pork from our own herd of pedigree pigs. Ususally eaten as part of a full english breakfast.

HaggisHaggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep, minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled.

Faggots Faggots are meatballs made from minced off-cuts and offal, especially pork together with herbs for flavouring. A cheap tasty meal, best served with mashed potato and onion gravy. Our faggot balls are big enough for one per person.

Greek Style Hogs In BlanketsOur own estate reared Gloucester Old Spot pork provides both the sausage and bacon in this classic.

Diced & Mince

Diced PorkDiced pork is chunks of boneless pork, that require low, slow, moist cooking, and so are suitable for stews, casseroles, tagines and hotpots.

Minced PorkMinced pork is a very versatile meat with rich flavour and is an affordable meat that can be used to create a variety of delicious meals. It can be used alone or combined with other mince in tasty meatballs, bolognese, pies and meatloaf.

Pigs CheeksPork cheeks, as the name would suggest, are the little nuggets of flesh found in the cheek of the pig. Slow cooking ensures the cheeks aren’t tough and gives the fat time to render out, so they’re meltingly tender. To maximise on flavour, sear your cheeks in a frying pan first until they’re golden all over, and then slow cook them until they’re just on the brink of falling apart.

OffalPigs HeartCook either in a pressure cooker, or by low and slow cooking methods such as braising or stewing,

Pigs KidneyPork kidney is one entire organ. It is smooth and flat, shaped like a classic kidney bean, except far larger of course. As well as their important role in the traditional steak and kidney pie, pigs kidneys are also delicious pan-fried quickly in oil or butter – try serving on toast with a creamy mustard or peppercorn sauce

Pigs LiverPork Liver is the cheapest liver to buy. It is the strongest tasting, most coarse and least tender liver, compared to lamb, calf or ox liver. Pork liver is excellent in pâtés.

Lamb

We rear Lleyn and North Country Mule breeds of sheep, chosen for their fine flavour. They graze our fields and are regularly moved around the farms. Naturally, you will find that both taste and texture of the meat change with the seasons. Delicate spring lamb is prized from April to early

summer, whilst later in the year a stronger flavour develops. Mutton has enjoyed something of a resurgence in popularity lately, and it is often available in the winter months.

The weight and size of cuts of lamb also varies a little according to the age of the animal. Very young lamb is also a pale pink colour. This gradually deepens to a darker pink as the animal ages.

Lamb can be cooked by various methods. All cuts can be roasted with the exception of middle neck and scrag. Slow roasting seems to develop its full flavour.

Young lamb is so flavoursome it can just be roasted or grilled. Later in the season you may want to give it extra flavour with a marinade, rosemary sprigs or garlic.

Joints

Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a pound (340g) per person of bone in meat.

Boneless Leg LambEasy carve leg comes from the hindquarter and is prepared by removing the bone and surround-ing fat before frenching the shank. Tender and firm, the best results are achieved when this cut is seared, sear it in a hot pan/grill first, then transfer to an oven to finish.

Whole leg of lambPrime lean lamb with a very thin covering of fat and skin. A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Roasting with the bone in flavours and delivers tender meat. For best results, sear in a hot pan or grill first, then transfer to the oven and finish cooking.

Leg Lamb FilletComes from an area that does very little work, it has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Delicate in flavour, fillet suits gentle, quick and dry cooking methods to retain its juiciness.

Leg Lamb ShankLamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat. They are more inexpensive than other cuts of lamb. Best slow cooked and perfect paired with mint sauce.

Lamb ShankShanks comes from the area of meat and bone that sits above the knee joint and below the leg. It’s prepared from both a forequarter and a leg by a cut through the joint that connects it to either the shoulder or leg bone. Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness.

Boneless Loin LambA boned and rolled loin roast is prepared from the shortloin that sits between the leg and the rack. With the bone removed, it’s quicker to cook and carve and has the added option of room for stuffing. The external layer of fat around this cut imparts flavour and helps prevent the roast drying out.

Rack of LambRack of Lamb is cut from the upper part of the ribs, joined to the back bone. The forequarter rack is prepared from the shoulder rack. The blade is removed and the ribs trimmed and exposed, creating what looks like a row of ‘chops’.

Shoulder of LambA bone-in shoulder is prepared from the forequarter by removing the neck, breast and foreshank. Because it comes from a well-exercised part of the animal it has plenty of connective tissue. This cut is best cooked using low, slow methods. As the connective tissue dissolves it combines with juices from the bone, delivering a tender and flavoursome result. Lamb shoulder is a cheaper roasting joint than leg of lamb because the shoulder has more fat and needs low and slow roasting to render it out. The fat content, however, guarantees the meat will come out moist.

Rolled Shoulder LambA boneless shoulder is taken from a square cut shoulder, prepared from the forequarter. The bones and connective tissue are removed before rolling and stringing the cut in preparation for cooking. As a well-exercised muscle, the shoulder delivers a tender and flavoursome result when cooked moist, using low and slow methods.

Breast of LambLamb breast is a value cut that is often underused as it has quite a lot of fat and can be tough if cooked incorrectly. Treat as you would pork belly and you’re away to go — the layer of fat brings lots of flavour and helps to tenderise the meat as it cooks. One of the least expensive cuts of lamb, breast is full of flavour and needs to be cooked slowly. Although it’s quite a fatty cut, during cooking the fat melts off and can be poured away.

Chops and Steaks

Chump ChopsChump chops are prepared from a boneless leg behind the loin by following its natural seams and then trimmed accordingly. They’re the equivalent to a beef rump steak left on the bone and are slightly bigger than cutlets or loin chops. These cuts are suited to barbecue and pan-fry cook methods and are tender with extra flavour imparted from the bone.

CutletsLamb cutlets are an expensive but delicious cut that only take a short time to cook. They are taken from the ribs of the lamb and cooked individually with the bone in. The most common method is to griddle or barbecue the cutlets, but they can be roasted in the oven too.

Double Lamb ChopsDouble Lamb Chops are fantastic baked in the oven, fried or grilled. This juicy bone-in cut is deli-cious served slightly pink.

Lamb Leg SteaksLamb leg steaks are prepared from a boneless leg by following its natural seams and trimmed accordingly. Generally cut around 20mm thick, lamb leg steaks are derived from several different cuts: silverside, knuckle, topside and rump. Flavoursome and tender, these steaks are easily adaptable for all types of recipes that require barbecuing, pan-frying or stir-frying.

Loin ChopsLoin chops are cut from the waist of the lamb, and they don’t have the rib bone. Individual portions cut Across loin and trimmed ready for cooking. Chops are great pan-seared, sauteed or prepared on the grill.

Casserole and Mince

Diced LambDiced Lamb is chunks of boneless meat that requires low, slow, moist cooking, and so is used for stews, casseroles, tagines and hotpots. It is often cut from the neck.

Minced LambLamb mince is highly versatile and packed with flavour. Try it in meatballs and burgers as well as Turkish-style bakes, stuffed vegetables and shepherd’s pie. It makes a delicious alternative to beef mince in many recipes.

Middle Neck LambNeck of Lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning. The Middle Neck of Lamb is left on the bone which imparts some wonderful extra flavours and juices which add to the flavour of the meat itself making.

Round Neck LambLamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn’t much meat, but it yields a surprisingly generous amount once every scrap is tender. It can be bought on the bone, or off the bone as neck fillet.

Lamb Neck FilletThe neck is removed and prepared as a neck fillet roast from a forequarter. As a well used muscle it contains a high amount of connective tissue. This cut should be trimmed of any excess surface fat, and then cooked using a low and slow method. The melting connective tissue infuses flavour and provides a very tender result.

Lambs KidneyLamb kidney is milder than most other kidney; they don’t need any soaking first. They have a very mild flavour, and are very lean, and very tender. You can fry, grill, BBQ them. You can also roast them, or put them on kebabs.

Lambs LiverLamb liver is very tender. As for the flavour, liver lovers say the flavour is mild and pleasant; the best way to cook is pan frying.

Mutton

Mutton is simply the meat from older sheep – just as beef is mature veal, so mutton is mature lamb. There is no legal definition of mutton. Today, it is generally taken as being sheep over two years old.Although mutton is often considered an old-fashioned cut, it’s recently seen a huge resurgence in popularity especially among restaurateurs, it’s still one of the least frequently cooked cuts in the home. Generally speaking, lamb is a more tender and delicately-flavoured meat. Mutton is a rich, slightly gamey cut with bold flavours which mellow and deepen when slow cooked. The cuts themselves tend to be larger and darker than lamb too.Generally all cuts obtained from a lamb work for mutton as well. They do however need more carful cooking as they come from an older animal and whilst they carry lots of flavour can be tougher if cooked to quick.

Added Value

Our added value range of products are perfect for easier meals that require less prep as we have done that for you!

Greek Style Lamb & Feta BurgersOur lamb mince handmade into delicious ready prepared burgers. We combine lamb mince with Feta cheese to give these burgers a real greek style feel. One burger per person.

Lamb PinwheelOur estate reared lamb is combined with crispy peppers, red onion, herbs and spices before being wrapped in pastry.

Greek Style Lamb Feta TrufflesOur juicy lamb burgers formed into a cup and filled with feta to add another depth of greek style to your meal. Ideal on their own with no need for a burger bap to create a quick easy no prep meal.

Lamb & Mint RouladeSeamed lamb shoulder with a minty stuffing. Try it with a light marinade or a mint yoghurt.

Lamb and Mint BurgerOur lamb mince handmade into delicious ready prepared burgers with an added hint of mint to give these a deep flavour. One burger per person.

Lamb KebabsMarinated diced leg of lamb and put on bamboo skewers to make it ideal for barbecuing or grilling.

Offal

SweetbreadsSweetbreads are glands from animals, specifically, two thymus glands: (1) the long thymus gland in the throat (aka the thymus, sometimes referred to as “neck sweetbreads”);(2) the roundish pancreatic gland near the stomach (aka the pancreas, sometimes referred to as “stomach sweetbreads”.) The stomach one is considered the better one, having a smoother texture and a milder flavour. Soak first in water with some lemon juice in it; change the water several times. Some people like to soak them in milk instead; Then, with a sharp knife, peel off the outer membrane and trim any tubing off. Then, then is generally a “firming up” step. Some recipes will have you parblanch them to firm them. Some people prefer instead to put them in the fridge with a weight on them; Then sauté in medallions, or use as directed in your recipe.

Lambs HeartLamb Heart can be cooked in one of two ways. It is tender enough to be BBQ or pan-fried, provided you cook it just until a meat thermometer reads 160 F / 71 C. It’s very easy to make it tough and rubbery, though, cooking it this way if you overcook it past this temperature. Or, you can braise it on top the stove, or in the oven or a crockpot, or cook it stuffed in a pressure cooker, or chop it up and use it in a stew.

Poultry

The free-range poultry we sell from Ludlow Butchery is sourced locally from Springfield Poultry.The Mee family has been hand rearing organic and free range poultry at the Herefordshire farm for nearly 60 years. They slowly grow organic chickens and turkeys with love, care and a healthy diet. Their birds are given the freedom to roam our acres of Herefordshire pastures from dawn to dusk. This healthy lifestyle with exercise, fresh air and access to natural pastures makes their

birds happy, healthy and full of flavour.

Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a pound (340g) per person of bone in meat.

Whole birds

Free Range Whole ChickenA whole Chicken is the perfect addition to your dinner table on Sunday. Whether you decide to roast your bird with rosemary and garlic or lemon and thyme, your Chicken will be full of flavour. Our whole Chickens are the perfect all rounder.

Herb Fed Free range ChickenA fresh chicken that has been able to truly range free and forage in the fields. Their unique diet and thoughtful husbandry result in a large healthy and succulent bird with a delicious depth of flavour.

Free Range Spatchcock Chickenfree range chicken which has had its backbones and breastbones carefully removed so it can be opened up and flattened out like a book, or in other words ‘butterflied’. This way, it cooks much faster and more evenly than a whole bird, yet still retaining even more succulence as the juices stay on the breast meat. Also great on the bbq.

Free range Chicken CushionA Joined double chicken breast stuffed with sage and onion stuffing then wrapped with rindless streaky bacon.

Whole DuckA whole duck is a great alternative to chicken, perfect roasted with your traditional roast potatoes and seasonal veg. Serves approx 4.

Free Range GooseA roasting bird for more of a special occasion, usually a traditional Christmas dinner. Goose meat is very flavoursome.

Free range Bronze Turkey Bronze turkeys are game-hung and carry a more intense flavour than white turkeys.

Joints and Portions

Whole Free Range ChickenSlow maturing chicken. Best for a slow traditional roast.

Chicken Breast filletsFree Range Chicken breast fillets are a healthy and popular choice for a number of recipes. They’re boneless, premium cut and extremely versatile. Whether you steam, grill, fry, barbeque or roast; we know these Chicken breasts will be a regular in your kitchen. One breast per person.

Chicken DrumsticksChicken Drumsticks come from the lower part of the chicken leg leaving the bone in and skin on. They are much juicier than chicken breasts and very easy to prepare. For those who love their chicken on the bone, chicken drumsticks are ideal. They’re perfect thrown on the BBQ or marinated and popped in the oven. However you make them, they’re assured to be family favourite.

Chicken Legs Chicken Legs are where most of the dark meat on a chicken comes from. The legs are all dark meat. This is because the muscles are well exercised in comparison to the breast and wings, which are naturally lighter in colour. The extra exercise and movements made by the leg and thigh naturally add a more intense flavour to the meat. Chicken Legs are very easy to cook and perfect for slow cooked casseroles.

Chicken Thigh boneless Chicken Thighs are the thigh of the chicken leg, just above the part of the leg called the drum-stick. These are dark, very tender meat. We take the bone out of these making meal prep easier for you. Whilst most people opt for chicken breasts, you shouldn’t let the thigh pass you by. Boneless thighs are juicy and full of flavour. Thighs are amongst the best chicken pieces to throw on your barbeque grill. Their fat content helps keep them moist and succulent.

Chicken Thigh Bone InChicken Thighs are the thigh of the chicken leg, just above the part of the leg called the drumstick. These are dark, very tender meat. These still have a bone in. Thighs are amongst the best chicken pieces to throw on your barbeque grill. Their fat content helps keep them moist and succulent.

Chicken WingsChicken wings are white meat, even though they’re juicier and have a more concentrated poultry flavor, like dark meat. This is a bone in meat. Whether you’re getting the family together or having a bank holiday BBQ. Wings make for brilliant party food, as long as you don’t mind getting your hands dirty! 3-4 per person.

Duck Breast FilletsDuck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are boneless and covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. Best pan fried skin down. One breast per person.

Duck Legs Duck legs have the bone in and skin on and taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. The skin is great when roasted until crisp. Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone. one leg per person.

Oak Smoked Duck BreastDuck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are boneless and covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. Best pan fried skin down. boneless meat. One breast per person.

Turkey BreastTurkey doesn’t just have to be for Christmas, turkey breast all year round is a fantastic white meat alternative to chicken and tends to be cheaper too. It’s a boneless versatile meat. Perfect paired with cranberry sauce! One breast per person.

Turkey ThighTurkey thighs have the bone in and skin on and are a fantastic white meat alternative to chicken and tends to be cheaper too. Best roasted. One per person.

Turkey DrumstickTurkey drumstick have the bone in and skin on and are a fantastic alternative to chicken and tends to be cheaper too. Best roasted. One per person.

Other

Chicken Livers Inexpensive and packed with flavour. Often referred to as offal, our Free Range Chicken liver is full of iron, rich in protein and vitamin A and B. Due to the high nutritional content of chicken livers, they have also been considered as a super food in 2017. For pâté that packs a punch, try making it with Chicken liver.

Goose FatOur goose fat is the perfect partner to your Sunday roast; making the fluffiest, crispiest roast potatoes. A simple ingredient that can be used instead of cooking oils.

TurkeyFree range White Turkey White turkeys have a more subtle flavour and plenty of pearly white breast meat to go around.

Free range Turkey Crown A Turkey Crown is basically the top part of the turkey. The advantage of a Turkey Crown over a whole turkey is that it is quicker to cook, and easier to carve.

Norfolk Bronze TurkeyOven ready Bronze Turkey. Comes with giblets. Perfect for a Traditional Christmas.

Game

The Oakly Park Estate also provides game in season, notably pheasant, partridge and venison.

Venison

The wild venison roaming the woodland areas of the estate feed on wild plants and flowers producing a far superior flavour than that of farmed venison.

Venison Haunch bonelessThis boneless joint cut from the top of the back leg is dark meat, extremely lean and tender. The venison haunch joint comes boned, rolled and tied. It is best roasted and served pink to maintain the moisture of this low in fat roasting joint.

Venison Saddle bonelessA cut with a reputation that says party time: In fact it’s several cuts in one. Properly cooked and correctly carved, it’s a sight for sore eyes on the dinner table. Think of a saddle of venison as a spectacular joint with the bone still in. It’s important that the venison fillet, which is part of the saddle, isn’t cooked at a low temperature. Perfect with a red wine sauce!

Venison Saddle bone inA cut with a reputation that says party time: In fact it’s several cuts in one. Properly cooked and correctly carved, it’s a sight for sore eyes on the dinner table. Think of a saddle of venison as a spectacular joint with the bone still in. It’s important that the venison fillet, which is part of the saddle, isn’t cooked at a low temperature. Perfect with a red wine sauce!

Venison SteakVenison steak is not only incredibly delicious, it’s also a very lean meat that is rich and flavoursome and lower in fat than beef. Cook in the same way as you would a beef steak and perfect paired with a rich port, mushroom or redcurrant sauce.

Diced VenisonCubes of lean boneless venison meat, from the leg or shoulder. Perfect for a hearty casserole or stew, slow cooked with lashings of red wine.

Venison BurgerMade with seasoned venison mince, Venison has 50% less fat than beef, making it a healthier red meat alternative.

Venison & Redcurrant SausagesTry a different kind of sausage, our venison sausages are so flavoursome, very lean and great for a posh alternative to your usual bangers and mash. Why not serve them with creamy mash potato and braised red cabbage.

Venison SausageTry a different kind of sausage, our venison sausages are so flavoursome, very lean and great for a posh alternative to your usual bangers and mash. Why not serve them with creamy mash potato and braised red cabbage.

Feathered

PartridgeIt’s a small bird, so a whole one feeds one person. Don’t treat partridge as you would a chicken - these birds need far less time in the oven, and are best served pink and juicy. However older birds, as a rule of thumb, benefit from slower braising and stewing (try classic combinations such as ba-con, with a side of Savoy cabbage) to make the most of their intense, rich and robust flavour.

GrouseThe meat of a grouse is dark and has a clearly gamey flavor. One bird can serve to 2 to 4 people depending on its weight. Grouse is best roasted.

Guinea FowlGuinea fowl tastes rather like a cross between a pheasant and a corn fed chicken - the flavour is gamier than a chicken but milder than pheasant so is a good introduction to gamier flavours for the uninitiated.

MallardWild duck, the meat is dark and full of flavour, and one whole mallard will usually serve two peo-ple.

PheasantPheasant meat is relatively easy to handle for beginners at cooking wild fowl. The light meat has a mild flavor that works well slow cooked.

Pigeon FilletsThe meat is relatively dark, with a quite mild flavor. Like all wild game, the taste varies depending on the season and what the bird has been eating.

Wild Boar

Diced Wild BoarDiced wild boar is extremely flavoursome and makes an easy meal in the slow cooker after a walk on a cold winter’s day. Just add the rest of the ingredients to make a casserole or a pie. Cubes of boar are cut from the leg and shoulder of the carcass.

Wild Boar SteakWild boar is much leaner than domesticated pork so a little extra care must be taken not to over-cook it. perfect pan-fried for a quick and easy treat. Brush steaks with oil or butter and season well before adding to a heated frying or griddle pan over a medium heat.

Other

Diced GameMixed diced game typically consisting of diced Pheasant, Venison & Duck from our estate. Ideal for casseroles and stews. Perfect for creating a low cholesterol slow cooked casserole dish, pie or stew.

Wild Rabbit Wild rabbits have firm, meaty flesh and a subtle, gamey flavour. They can be likened to a particularly flavoursome free-range chicken.