Butchery Bible Our guide to the meat cuts from Ludlow Butchery department - Ludlow Farmshop
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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 Rib on Bone
his team, fully controls the quality of the red meat we sell as the livestock is all reared on our farms. The rib on Bone is found on the back of the animal. Because it’s taken from muscles not heavily
We transport them for slaughter to Griffiths of Leintwardine, which is only 6 miles away. The meat exerted, the meat is very tender and succulent. The retention of the rib bones impart extra flavour
is then both matured and prepared for our customers on-site. during cooking.
Rolled Rib
Beef A 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
We cross-breed Hereford and Limousin beef cattle to produce meat of a high quality. and the beef rolled and tied. This flavoursome cut performs best when roasted in an oven.
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 Rolled Rump
than white flesh. It’s produced to the highest welfare standards. The 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
Beef comes from a larger and older animal than lamb or pork. What this means for you is that the be cooked quickly and served rare, or slow-cooked for a number of hours.
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 Top Rump
an active muscle, it should never be grilled. Usually sold as braising steak (there’s a helpful clue Top rump, also commonly known as thick flank, is sourced from the rear of the cow and like cuts
for you!), it will melt in the mouth if you braise it with veg and stock on a slow heat for a long time. from the surrounding area (topside and silverside), it’s a very lean meat. It’s a boneless cut, that like
You’ll have a delicious stew to serve up to your loved ones. With regards to a joint of beef for silverside and topside, usually comes barded, whereby a thin layer of fat is attached to the side to
roasting, you have the choice of buying it either on the bone or off. Since bone is a good con- aid the cooking. Ideal for roasting.
ductor of heat this will help with the cooking process. But a boned, rolled joint is much easier to
carve.
Steaks
Joints
Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a
For beef joints on the bone we recommend 320g per person. Roast Beef we recomend allowing pound (340g) per person of bone in meat.
around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for
eight, 3kg. Fillet Steak
Fillet steak is cut from one of only two tenderloins that sit along the spine. Because it’s from a
Topside muscle that does the least amount of work, it has little or no connective tissue or fat. The most
Topside is a prime boneless roasting cut from the inner top part of the leg. Topside is extremely premium and tender, lean and juicy cut with a delicate flavour, it has a melt-in-the-mouth texture
lean and performs best when roasted. Perfect for your Sunday roast with roast potatoes, yorkshire that’s best cooked using high temperatures.
puddings, choice of veg and gravy!
Fillet Tail
Silverside Cut from the end of the luxurious Beef fillet, these great value Fillet Tails are tender, succulent
A coarser-grained cut than topside. Silverside comes from the outside of the rear leg and sits and exceptionally versatile. Tender, lean and juicy and with a delicate flavour, it has a melt-in-the-
between the knuckle and the topside. Because this cut comes from well-exercised muscles, it mouth texture that’s best cooked using high temperatures.
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. Fillet Steak on the Bone
This is the quintessential cut for those who prefer the tenderness of a filet mignon, but yearn for
Mini Beef Roast the added flavor imparted by cooking with the bone intact.
Perfect smaller joint for a Sunday roast. Just think yorkshire puddings, roast potatoes, seasonal
vegetables, gravy and mustard! Sirloin Steak
Sirloin steaks are cut from the rump end of the striploin, located along the spine in the hindquarter
Sirloin Roast and running from the ribs to the rump. Coming from muscles that do less work, sirloin steaks have
Top roasting joint. Fine Grained meat next to the rump. Is available on the bone but can also be less fat and connective tissue making them lean, notably tender and juicy. This popular cut is best
boned and rolled. Perfect for a Sunday roast for the family. cooked using high temperature methods. Sirloin steaks can also be thinly sliced for use in stir-fries.
Sirloin in Wing Ribeye Steak
Wing End Sirloin is a tender and impressive roasting joint. Cooking on the bone imparts flavour A large, tasty and tender steak from the rib section of the cow. The ideal cut of beef when it comes
and helps retain succulence for the perfect Sunday roast. Where the sirloin meets the forerib sits to tenderness and texture. Usually has a high degree of marbling, a desirable dispersion of fat
the Wing Rib, which makes a perfect roasting joint on the bone. throughout the steak resulting in a more juicy and flavorful steak.Rump Steak Minute Steak
A tasty and lean steak from the lower back area of the animal The rump is a boneless five-muscled The name says it all, only needing a minute to cook. These are thinly cut pieces of boneless beef
primal that sits between the sirloin and topside. A great all-rounder steak, rump is a little firmer in cut from the sirloin or round steak and should be cooked at a high temperature for little time.
texture and is perfect for a variety of cooking methods.
Back Rib Steak
Rump Tail Beef back ribs are the bones from which the rib roast or rib eye steaks are taken from and they
This smooth, rich and succulent meat is at it’s best when seared on the BBQ. Let it sit on the typically don’t have much meat on them. This meat is tough and needs to be cooked low and
flames until the meat is brown and crispy on the outside but rosy and pink inside. Because rump slow. When cooked properly, the ribs are tender, succulent, and very flavorful. The fatty meat falls
tail is leaner than most other cuts, it is perfect when marinated for 2 or 3 hours before cooking. off the bones.
T-Bone Steak Tomahawk Steak
The T-bone is a very large and tasty steak made up of two cuts of steak separated by a T shaped The Tomahawk steak is a larger version of the rib eye on the bone where the short ribs have been
bone (thoracic vertebrae bone). This steak offers the best of both worlds: the taste of the sirloin kept intact. Generally cut from larger beasts and leaving approximately a 30cm rib bone, this steak
and the tenderness of the fillet. This cut is suitable for bbq, pan fry, grill or roasting whole so very is perfect for 2 - 6 people depending on its size. The tomahawk is best seared then roasted or
versatile. cooked in a broiler to maintain juiciness and flavour.
Côte de boeuf
Slow Roasting
Côte 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 Best Brasing
great sharing dish. Enjoy 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.
Flat Iron Steaks
A tasty and fashionable steak from the ‘feather’ muscle in the shoulder area of the animal. This Diced Casserole
steak is marbled and succulent. The flat iron steak is produced by seaming the whole oyster blade This is a cut of beef from the “forequarter” of beef and is the shoulder piece of the cow. Best for
- it is one of the muscles located within the whole blade, once seamed, the flat iron steak offers making delicious casseroles or stews so slow, long cooking to create tender dishes.
excellent flavour and tenderness and suits a grill, bbq and stir fry.
Brisket
Bavette Steak Brisket is a tasty economical cut of beef made up of the muscles from the underside of the chest
“Bavette” is the French name for the flank steak. This steak is sourced from the underbelly and area from the cow. Being a well-exercised muscle, it has a high degree of connective tissue,
is generally quite long and flat. It is known to be very rich in flavour and relatively loose - almost making it best suited to slow and steady cooking methods. Brisket is versatile and flavoursome
crumbling - in texture when cooked correctly. Because its intramuscular fat is so fine, Bavette steak and is perfect for shredding.
can be very easily overcooked and dried out, so we recommend cooking quickly and at high tem-
peratures to achieve perfect, medium-rare results. Shin of Beef
Comes from a well-exercised muscle, it has little fat and abundant connective tissue. Slow, moist
Zabuton Steak cooking methods over a low heat break down the connective tissue and allow the bone to impart
Zabuton Steak in Japanese means “Little Pillow” because it is so immensely marbled with fat that flavour. The resulting meat is tender, making it an excellent cut for casseroles and curries.
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. Beef Skirt
Located on the inside of the abdomen wall just below the ribs, beef skirt can be either of two long,
Onglet Steak flat, well-marbled muscles: the diaphragm and the abdominal muscle. A little rough to look at,
Onglet is the French name for a cut more commonly known in English as hanger steak. This rather beef skirt are versatile and full of flavour. This cut provides more chew than others, which is easily
forgotten choice is a flat cut from the diaphragm or lower belly. it’s totally unworked so is very softened with an acidic marinade. When cooked on high heat, the characteristic marbling imparts
tender, with an intensely beefy taste. No wonder butchers used to keep this cut to themselves! an outstanding flavour. Slice it thick against the grain before serving to ensure maximum
These steaks are best served rare. tenderness.
Ranch Steak Beef Shanks
The Ranch steak comes from the chuck cut of a cow, namely the shoulder. This lean cut is best Beef shank is the leg portion of a cow. Due to the consistant use of muscle by the animal this cut
marinated before grilling. tough yet lean and is best cooked for a long time in moist heat. Great slowly cooked with lashings
of red wine.Ox Tail Mince
The 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 Mince Beef
robust, full-bodied flavour while creating meltingly tender meat. Mince 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
Ox Cheek burgers, spaghetti bolognaise, chilli con carne, lasagne….so many comfort food family favourites!
Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, Allow between 110g and 150g per person.
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 Ground Steak
curries, casseroles and stews, but also holds its shape well when cooked whole. Lean, good quality beef finely ground. Use for beefburgers and any quickcook mince recipe.
Lean Steak Mince
Flatrib of Beef
Like traditional mince just with a higher meat to fat ratio making it a leaner option. Best used for
Flat rib comes from the end of the brisket and from the piece often called a ladder. Slow roasting
recipes including tomatoes. Beef burgers, spaghetti bolognaise, chilli con carne, lasagne….so
flat rib brings the best results. A red wine sauce or home-made bourbon based barbecue sauce
many comfort food family favourites! Allow between 110g and 150g per person.
will complement this wholesome cut extremely well.
Added Value
Rose Veal
Veal Escalope Our added value range of products are perfect for easier meals that require less prep as we have
Soft and tender piece of meat with little fat that is cut from the topside of calves. Best cooked on a done that for you!
high heat for little time.
Gourmet Steak Burger
Veal Loin Chops Our lean steak mince handmade into delicious ready prepared burgers. One burger per person.
Veal 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. Gluten Free Beef Burger
Gluten free version of our delicious handmade burgers. One per person.
Veal Pot Roast
Roast veal is wonderful comfort food, meltingly tender roast and is particularly good when the Beef Burger
family comes for lunch or dinner. Our beef mince handmade into delicious ready prepared burgers. One burger per person.
Diced Veal Sweet Chilli Beef Truffles
Cubes of lean boneless veal meat, perfect for a hearty casserole or stew, slow cooked with Our juicy beef steak burgers with sweet chilli, filled with peppers, our Oakly Park Cheddar Cheese
lashings of red wine. 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.
Veal Cutlet
Great fried on a high heat or breaded like other thin cutlets of other meat. Italian Meatballs
Savoury meatball suitable for a quick tea served with a tomato sauce and pasta.
Veal Mince
Veal mince is very lean, versatile and can be used to create a variety of delicious meals such as Mediterranean Meatballs
bolognaises, lasagnes, meat balls. Italian 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 Gloucester Old Spot Pork
Calves Liver
Calves liver is a pale pink colour when compared to beef liver, it is milder tasting, more tender and All our pork comes from Gloucester Old Spot pigs, and the Estate boasts the largest herd of this
considered by most people to be more desirable. 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
Ox Tongue products are made from our pigs; all curing and smoking is done here.
Tongue 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 Good quality young pork has distinctive firm, dry, pale pink flesh with a thin covering of creamy
under pressure in pressure cooker for 10 minutes, then fry in oil until lightly browned. 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
Ox Kidney method is by slow roasting. ‘Bargain’ cuts such as shoulder, hand and belly make excellent pies
A beef kidney is not a solid piece of meat. It is one central piece of flesh surrounded by little lobes and casseroles as well as good small roasts. Pork is often mixed with other meats and used to
of flesh. Beef kidney needs slow cooking to tenderise it, either braising on its own or chopped up enrich leaner meats in casseroles and pates.
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. Joints
Ox Liver Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a
It has a milder taste than pigs liver, but a stronger than that of lamb’s or calves liver. Ox liver needs pound (340g) per person of bone in meat. We recommend choosing a joint with rind if you want
to be cooked just until slightly pink in the middle otherwise it will become very tough. crispy crackling.
Stuffed Leg Pork
Gloucester Old Spot pork leg stuffed with sage and onion stuffing.
Belly Pork Boneless
The 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 in
Slow-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 Loin
Our 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 Boneles
This 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 Boneless
Pork 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 Pork Bacon & Gammon
Perfect 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 Gammon Joint Bone in
flavourful. Get your apple sauce ready! Gammon is a cut of pork from the hind leg of a pig.This joint is best boiled or roasted.
Shoulder of Pork boned and rolled Gammon Joint Boneless
Pork shoulder is a cut of meat that plainly tells you where it comes from, the shoulder of a pig’s Gammon is a cut of pork from the hind leg of a pig.This joint needs to be cooked and can be
forelimb. The trick for the perfect meat here is to marinade it overnight and cook the joint low and boiled or roasted. We highly recommend roasting with a glazing of our handmade marmalade to
slow. coat the outside giving your gammon a beautiful sweet flavour.
Belly Pork Bone In Smoked Gammon Boneless
The Pork belly is a primal cut on the pig just below the loin. It is largely fat, but it does have streaks Gammon is a cut of pork from the hind leg of a pig. This joint is best boiled or roasted and we
of meat in it which when pork belly is roasted for a long time creates a delicious meal. have smoked the joint to give it a subtle smokiness.
Chops and Steaks Gammon Steaks
Gammon 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!
Boneless Spare Rib Chops
Boneless pork chops are the perfect quick cooking option for busy weeknight meals. These chops
Bromfield Bare Back Bacon
are boneless and best pan fried or grilled.
Back 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
Pork Rib Eye
from the pork belly. Back bacon is derived from the same cut used for pork chops.
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
Lean Bacon Pack
fat content, so make for a juicier, softer alternative to pork loin chops.
We trim the fat content from the bacon to make a lean bacon pack, a healthier option.
Pork Ribs
Marmalade cured back Bacon
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything
Our Gloucester Old Spot bacon that is then cured in our handmade marmalade creating a perfect
in the slow cooker, then finish off in the oven or bbq.
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
Belly Pork slices
ever-popular merger of sweet and salt. This helps to explain why the judges liked it enough to
The pork belly is a primal cut on the pig just below the loin.It is largely fat, but it does have streaks
award it Gold in the Great Taste Awards.
of meat in it which when pork belly is roasted for a long time creates a delicious meal.
Beetroot & Pepper back bacon
Boneless Loin Steak
Our Gloucester Old Spot bacon bacon that is then cured in beetroot juice and black pepper
Pork loin steaks are lean and wonderfully flavoursome. A boneless cut, they’re versatility is what
creating a perfect balance of sweet, salty and peppery bacon. We use fresh beetroot in the cure
makes them so interesting. Roast, grill, or fry them.
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
Pork Chops
a wonderful colour and flavour.
The 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 Fillet
Pork 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 Steaks
Pork 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.Types of Bacon Sausages
All our sausages are made here on site using seasonings that are unique to us and natural skins.
Dry Cured
We only use meat from our own pigs that is selected for its high flavour and perfect ratio of meat
All our bacon is dry cured using a blend of spices rather than the wet cured mass produced op-
and fat which gives us such succulent sausages.
tion.
Smoked
Traditional Pork Sausage
We cold-smoke our bacon on site in the traditional manner which takes 72 hours to get the taste
This crowd-pleaser is a plain and simple good all-rounder. Neither need you look any further for
we want. We opt for beech chips, because the flavour is mild rather than heavy, but still
the best sausage for a traditional English breakfast; we use it ourselves in Ludlow Kitchen and it
wonderfully rich.
was National meat awards winner in 2018.
Staffordshire Black
Pork Cocktail Sausage
Dry cured using the pork loin with a superior blend of spices and treacle. This is our take on the
These are great for parties or at Christmas time.
1800’s Staffordshire recipe which was a favourite of the Staffordshire Potters which results in a
sweet cure style bacon.
Cumberland Sausage
We flavour this one with sage, rosemary and thyme, and it’s the herbiest in our range. Obviously,
Bacon Cuts you can use it whenever a recipe calls for a herbed sausage; however it is also a perfect choice for
bangers and mash.
Back Bacon
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also Cumberland Sausage Wheel
include a portion of the pork belly in the same cut. It is much leaner than side bacon made only We flavour this one with sage, rosemary and thyme, and it’s the herbiest in our range. Obviously,
from the pork belly. Back bacon is derived from the same cut used for pork chops. you can use it whenever a recipe calls for a herbed sausage; however it is also a perfect choice for
bangers and mash.
Middle Bacon
This is a much larger piece of bacon as it’s streaky and back bacon in one cut. Excellent flavour and Pork Onion & Parsley Sausage
texture and is called as such as it’s taken from the middle of the pig You 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
Streaky Bacon chips…This is comfort food.
Streaky 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 Pork & Black Pudding Sausage
turkey moist. This sausage is combined with our black pudding to give it a really rich flavour.
Bacon lardons Welsh Dragon Sausage
Lardons are small chunks of diced fatty bacon that are used to give a good, salty depth of flavour Welsh Dragon sausage, a spicy thick pork sausage produced from the soft meat of the belly and
to robust dishes such as coq au vin or flavour savory foods and salads. shoulder with a base seasoning accompanied by an infusion of lovely leeks and just a hint of chilli.
Pancetta Pork, Stilton & Apricot Sausage
Pancetta is Italian bacon that is made from pork belly similar to American-style or British streaky Gloucester Old Spot pork is mixed with stilton and Apricot to create an unusually brilliant sausage.
bacon. Pancetta in Italy is typically chopped ,cooked and added to soups, sauces and pasta to
add depth of flavour. Pork, Plum & Ginger Sausage
An exciting variation of sausage, these ingredients are locally sourced, including our own estate
reared pork, to give a truly unique taste.Added Value Diced & Mince
Our added value range of products are perfect for easier meals that require less prep as we have Diced Pork
done that for you! Diced pork is chunks of boneless pork, that require low, slow, moist cooking, and so are suitable
for stews, casseroles, tagines and hotpots.
Breakfast Pork Truffles
Our juicy pork burgers formed into a cup and filled with breakfast ingredients and wrapped with a Minced Pork
piece of streaky bacon. Ideal on their own with no need for a burger bap to create a quick easy no Minced pork is a very versatile meat with rich flavour and is an affordable meat that can be used
prep meal. Perfect one per person. to create a variety of delicious meals. It can be used alone or combined with other mince in tasty
meatballs, bolognese, pies and meatloaf.
Pork And Apple Burgers
Our pork mince combined with small apple pieces to create delicious ready prepared burgers. Pigs Cheeks
One burger per person. Pork 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
Pork Pinwheel meltingly tender. To maximise on flavour, sear your cheeks in a frying pan first until they’re golden
Our Gloucester Old Spot pork is combined with peppers and onions and wrapped up in puff all over, and then slow cook them until they’re just on the brink of falling apart.
pastry ready for the oven.
Offal
Pork Kebabs Pigs Heart
Marinated Gloucester Old Spot pork from our estate and put on bamboo skewers to make it ideal Cook either in a pressure cooker, or by low and slow cooking methods such as braising or stewing,
for grilling.
Pigs Kidney
Smoked Texan Pork Burgers Pork kidney is one entire organ. It is smooth and flat, shaped like a classic kidney bean, except far
Ready for the barbecue our Gloucester Old Spot pork is succulent and full of flavour. 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
Chinese Pork Ribs peppercorn sauce
Our Gloucester Old Spot ribs are marinated in oriental spices for this barbecue favourite.
Pigs Liver
Black Pudding Pork Liver is the cheapest liver to buy. It is the strongest tasting, most coarse and least tender liver,
A distinct type of sausage made in our butchery using Gloucester Old Spot pork from our own compared to lamb, calf or ox liver. Pork liver is excellent in pâtés.
herd of pedigree pigs. Ususally eaten as part of a full english breakfast.
Haggis
Haggis, 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 Blankets
Our own estate reared Gloucester Old Spot pork provides both the sausage and bacon in this
classic.Lamb
Boneless Loin Lamb
We rear Lleyn and North Country Mule breeds of sheep, chosen for their fine flavour. They graze A boned and rolled loin roast is prepared from the shortloin that sits between the leg and the rack.
our fields and are regularly moved around the farms. Naturally, you will find that both taste and With the bone removed, it’s quicker to cook and carve and has the added option of room for
texture of the meat change with the seasons. Delicate spring lamb is prized from April to early stuffing. The external layer of fat around this cut imparts flavour and helps prevent the roast drying
summer, whilst later in the year a stronger flavour develops. Mutton has enjoyed something of a out.
resurgence in popularity lately, and it is often available in the winter months.
Rack of Lamb
The weight and size of cuts of lamb also varies a little according to the age of the animal. Very Rack of Lamb is cut from the upper part of the ribs, joined to the back bone. The forequarter rack
young lamb is also a pale pink colour. This gradually deepens to a darker pink as the animal ages. is prepared from the shoulder rack. The blade is removed and the ribs trimmed and exposed,
Lamb can be cooked by various methods. All cuts can be roasted with the exception of middle creating what looks like a row of ‘chops’.
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 Shoulder of Lamb
give it extra flavour with a marinade, rosemary sprigs or garlic. A 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
Joints 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
Generally you would allow half a pound per person (225g) of boneless meat or three quarters of a roasting joint than leg of lamb because the shoulder has more fat and needs low and slow roasting
pound (340g) per person of bone in meat. to render it out. The fat content, however, guarantees the meat will come out moist.
Boneless Leg Lamb Rolled Shoulder Lamb
Easy carve leg comes from the hindquarter and is prepared by removing the bone and surround- A boneless shoulder is taken from a square cut shoulder, prepared from the forequarter. The
ing fat before frenching the shank. Tender and firm, the best results are achieved when this cut is bones and connective tissue are removed before rolling and stringing the cut in preparation for
seared, sear it in a hot pan/grill first, then transfer to an oven to finish. cooking. As a well-exercised muscle, the shoulder delivers a tender and flavoursome result when
cooked moist, using low and slow methods.
Whole leg of lamb
Prime lean lamb with a very thin covering of fat and skin. A thin layer of fat is generally left on top Breast of Lamb
of the leg to keep it moist and juicy during cooking. Roasting with the bone in flavours and Lamb breast is a value cut that is often underused as it has quite a lot of fat and can be tough if
delivers tender meat. For best results, sear in a hot pan or grill first, then transfer to the oven and cooked incorrectly. Treat as you would pork belly and you’re away to go — the layer of fat brings
finish cooking. 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
Leg Lamb Fillet cooking the fat melts off and can be poured away.
Comes 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 Shank
Lamb 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 Shank
Shanks 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.Chops and Steaks Lamb Neck Fillet
The neck is removed and prepared as a neck fillet roast from a forequarter. As a well used muscle
Chump Chops it contains a high amount of connective tissue. This cut should be trimmed of any excess surface
Chump chops are prepared from a boneless leg behind the loin by following its natural seams fat, and then cooked using a low and slow method. The melting connective tissue infuses flavour
and then trimmed accordingly. They’re the equivalent to a beef rump steak left on the bone and and provides a very tender result.
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. Lambs Kidney
Lamb kidney is milder than most other kidney; they don’t need any soaking first. They have a very
Cutlets mild flavour, and are very lean, and very tender. You can fry, grill, BBQ them. You can also roast
Lamb cutlets are an expensive but delicious cut that only take a short time to cook. They are taken them, or put them on kebabs.
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. Lambs Liver
Lamb liver is very tender. As for the flavour, liver lovers say the flavour is mild and pleasant; the
Double Lamb Chops best way to cook is pan frying.
Double Lamb Chops are fantastic baked in the oven, fried or grilled. This juicy bone-in cut is deli-
cious served slightly pink.
Lamb Leg Steaks
Lamb leg steaks are prepared from a boneless leg by following its natural seams and trimmed
Mutton
accordingly. Generally cut around 20mm thick, lamb leg steaks are derived from several different
Mutton is simply the meat from older sheep – just as beef is mature veal, so mutton is mature
cuts: silverside, knuckle, topside and rump. Flavoursome and tender, these steaks are easily
lamb. There is no legal definition of mutton. Today, it is generally taken as being sheep over two
adaptable for all types of recipes that require barbecuing, pan-frying or stir-frying.
years old.
Although mutton is often considered an old-fashioned cut, it’s recently seen a huge resurgence in
Loin Chops
popularity especially among restaurateurs, it’s still one of the least frequently cooked cuts in the
Loin chops are cut from the waist of the lamb, and they don’t have the rib bone. Individual
home. Generally speaking, lamb is a more tender and delicately-flavoured meat. Mutton is a rich,
portions cut Across loin and trimmed ready for cooking. Chops are great pan-seared, sauteed or
slightly gamey cut with bold flavours which mellow and deepen when slow cooked. The cuts
prepared on the grill.
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
Casserole and Mince carful cooking as they come from an older animal and whilst they carry lots of flavour can be
tougher if cooked to quick.
Diced Lamb
Diced 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 Lamb
Lamb 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 Lamb
Neck 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 Lamb
Lamb 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.Added Value Poultry
Our added value range of products are perfect for easier meals that require less prep as we have
The free-range poultry we sell from Ludlow Butchery is sourced locally from Springfield Poultry.
done that for you! 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
Greek Style Lamb & Feta Burgers diet. Their birds are given the freedom to roam our acres of Herefordshire pastures from dawn
Our lamb mince handmade into delicious ready prepared burgers. We combine lamb mince with to dusk. This healthy lifestyle with exercise, fresh air and access to natural pastures makes their
Feta cheese to give these burgers a real greek style feel. One burger per person. birds happy, healthy and full of flavour.
Lamb Pinwheel Generally you would allow half a pound per person (225g) of boneless meat or three quarters of
Our estate reared lamb is combined with crispy peppers, red onion, herbs and spices before a pound (340g) per person of bone in meat.
being wrapped in pastry.
Greek Style Lamb Feta Truffles
Whole birds
Our juicy lamb burgers formed into a cup and filled with feta to add another depth of greek style
Free Range Whole Chicken
to your meal. Ideal on their own with no need for a burger bap to create a quick easy no prep
A whole Chicken is the perfect addition to your dinner table on Sunday. Whether you decide to
meal.
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.
Lamb & Mint Roulade
Seamed lamb shoulder with a minty stuffing. Try it with a light marinade or a mint yoghurt.
Herb Fed Free range Chicken
A fresh chicken that has been able to truly range free and forage in the fields. Their unique diet
Lamb and Mint Burger
and thoughtful husbandry result in a large healthy and succulent bird with a delicious depth of
Our lamb mince handmade into delicious ready prepared burgers with an added hint of mint to
flavour.
give these a deep flavour. One burger per person.
Free Range Spatchcock Chicken
Lamb Kebabs
free range chicken which has had its backbones and breastbones carefully removed so it can be
Marinated diced leg of lamb and put on bamboo skewers to make it ideal for barbecuing or
opened up and flattened out like a book, or in other words ‘butterflied’. This way, it cooks much
grilling.
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.
Offal Free range Chicken Cushion
A Joined double chicken breast stuffed with sage and onion stuffing then wrapped with rindless
Sweetbreads streaky bacon.
Sweetbreads 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”); Whole Duck
(2) the roundish pancreatic gland near the stomach (aka the pancreas, sometimes referred to as A whole duck is a great alternative to chicken, perfect roasted with your traditional roast
“stomach sweetbreads”.) The stomach one is considered the better one, having a smoother potatoes and seasonal veg. Serves approx 4.
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 Free Range Goose
the outer membrane and trim any tubing off. Then, then is generally a “firming up” step. Some A roasting bird for more of a special occasion, usually a traditional Christmas dinner. Goose
recipes will have you parblanch them to firm them. Some people prefer instead to put them in the meat is very flavoursome.
fridge with a weight on them; Then sauté in medallions, or use as directed in your recipe.
Free range Bronze Turkey
Lambs Heart Bronze turkeys are game-hung and carry a more intense flavour than white turkeys.
Lamb 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.Joints and Portions Chicken Thigh Bone In
Chicken Thighs are the thigh of the chicken leg, just above the part of the leg called the
Whole Free Range Chicken drumstick. These are dark, very tender meat. These still have a bone in. Thighs are amongst the
Slow maturing chicken. Best for a slow traditional roast. best chicken pieces to throw on your barbeque grill. Their fat content helps keep them moist and
succulent.
Chicken Breast fillets
Free Range Chicken breast fillets are a healthy and popular choice for a number of recipes. They’re Chicken Wings
boneless, premium cut and extremely versatile. Whether you steam, grill, fry, barbeque or roast; Chicken wings are white meat, even though they’re juicier and have a more concentrated poultry
we know these Chicken breasts will be a regular in your kitchen. One breast per person. 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
Chicken Drumsticks hands dirty! 3-4 per person.
Chicken 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 Duck Breast Fillets
chicken on the bone, chicken drumsticks are ideal. They’re perfect thrown on the BBQ or Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The
marinated and popped in the oven. However you make them, they’re assured to be family breasts are boneless and covered in a thick layer of fat, which needs to be melted (rendered)
favourite. during cooking to ensure the skin crisps up. Best pan fried skin down. One breast per person.
Chicken Legs Duck Legs
Chicken Legs are where most of the dark meat on a chicken comes from. The legs are all dark Duck legs have the bone in and skin on and taste best braised in rich sauces, slow-cooked in
meat. This is because the muscles are well exercised in comparison to the breast and wings, which casserole, or turned into luxurious confit. The skin is great when roasted until crisp. Duck leg lends
are naturally lighter in colour. The extra exercise and movements made by the leg and thigh itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone. one
naturally add a more intense flavour to the meat. Chicken Legs are very easy to cook and perfect leg per person.
for slow cooked casseroles.
Oak Smoked Duck Breast
Chicken Thigh boneless Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The
Chicken Thighs are the thigh of the chicken leg, just above the part of the leg called the drum- breasts are boneless and covered in a thick layer of fat, which needs to be melted (rendered)
stick. These are dark, very tender meat. We take the bone out of these making meal prep easier during cooking to ensure the skin crisps up. Best pan fried skin down. boneless meat. One breast
for you. Whilst most people opt for chicken breasts, you shouldn’t let the thigh pass you by. per person.
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. Turkey Breast
Turkey 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 Thigh
Turkey 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 Drumstick
Turkey 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 Game
Chicken Livers The Oakly Park Estate also provides game in season, notably pheasant, partridge and venison.
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 Venison
with Chicken liver.
The wild venison roaming the woodland areas of the estate feed on wild plants and flowers
Goose Fat producing a far superior flavour than that of farmed venison.
Our 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. Venison Haunch boneless
This 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
Turkey the moisture of this low in fat roasting joint.
Free range White Turkey
White turkeys have a more subtle flavour and plenty of pearly white breast meat to go around. Venison Saddle boneless
A cut with a reputation that says party time: In fact it’s several cuts in one. Properly cooked and
Free range Turkey Crown correctly carved, it’s a sight for sore eyes on the dinner table. Think of a saddle of venison as a
A Turkey Crown is basically the top part of the turkey. The advantage of a Turkey Crown over a spectacular joint with the bone still in. It’s important that the venison fillet, which is part of the
whole turkey is that it is quicker to cook, and easier to carve. saddle, isn’t cooked at a low temperature. Perfect with a red wine sauce!
Norfolk Bronze Turkey Venison Saddle bone in
Oven ready Bronze Turkey. Comes with giblets. Perfect for a Traditional Christmas. A 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 Steak
Venison 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 Venison
Cubes 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 Burger
Made with seasoned venison mince, Venison has 50% less fat than beef, making it a healthier red
meat alternative.
Venison & Redcurrant Sausages
Try 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 Sausage
Try 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 Other
Partridge Diced Game
It’s a small bird, so a whole one feeds one person. Don’t treat partridge as you would a chicken - Mixed diced game typically consisting of diced Pheasant, Venison & Duck from our estate. Ideal
these birds need far less time in the oven, and are best served pink and juicy. However older birds, for casseroles and stews. Perfect for creating a low cholesterol slow cooked casserole dish, pie or
as a rule of thumb, benefit from slower braising and stewing (try classic combinations such as ba- stew.
con, with a side of Savoy cabbage) to make the most of their intense, rich and robust flavour.
Wild Rabbit
Grouse Wild rabbits have firm, meaty flesh and a subtle, gamey flavour. They can be likened to a
The meat of a grouse is dark and has a clearly gamey flavor. One bird can serve to 2 to 4 people particularly flavoursome free-range chicken.
depending on its weight. Grouse is best roasted.
Guinea Fowl
Guinea 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.
Mallard
Wild duck, the meat is dark and full of flavour, and one whole mallard will usually serve two peo-
ple.
Pheasant
Pheasant 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 Fillets
The 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 Boar
Diced 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 Steak
Wild 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.You can also read
