In this week and opening Tuesdays

As promised, we are shouting about what we’re doing differently and why it matters.

We’re asking the people of Ladywell to come in ask why whole carcass butchery matters. Next week, we’ll also be doing some blog posts on the fundamental factors in good meat — breed, feed and slaughter.

Among of the highlights of the whole carcasses in from a variety of small farmers in and around the Wirral, which will be available this weekend, are:

  • Galloway beef from Oldfield Farm, Heswall, Cheshire — not to be confused with their Belted cousins, Galloways have remained pretty much unchanged since they came about in the 17th century. They’re hardy and happy to live on just grass, so Sam Johnson keeps them outside most of the year feeding them on haylage and silage when they’re inside.
  • Shropshire mutton lamb from Mill Lane Farm, Wirral — Shropshire sheep were originally breed for the hills of Shropshire and North Staffordshire during the 1840s. The breeders in the area used the local horned black-faced sheep and crossed them with a few breeds of white-faced sheep. The result is a hardy sheep that is happy on almost any terrain, meaning great depth of flavour. Mutton has been much maligned because of poor quality meat being dumped on the market. We hope that this top quality mutton will change people’s minds.
  • Welsh pork from Maes-Y-Guag Farm, Mold, Wales — The Welsh breed are famous for their hardiness outdoors, which means they can live a very natural existence giving them excellent depth of flavour. Pigs, even “higher welfare” ones, really suffer from the boom in intensive farming, mainly living in concrete pens with no stimulation, so buying free-range pork is among the most impactful ways of improving animals’ welfare.

Oh, and don’t forget that from next week we will also be open on Tuesdays.