Great British Beef Week
Great British Beef Week falls from the 23rd – 30th April 2018 and it makes for an ideal opportunity to highlight the delicious, fully traceable beef we have in our Butchery departments at Little Budworth and Lower Stretton.
The high quality Welsh beef you see in our Butchery is sourced from Llanrwst through Conwy Valley Meats. Llanrwst is situated on the River Conwy which flows into the Conwy estuary where lush pasture land makes an ideal setting for raising top quality beef. All livestock is procured within 40 miles of Llanwrst from dedicated farms and local livestock auctions, giving the meat full traceability back to the farm it came from.
Our Master Butcher Andrew has a great depth of knowledge and passion for sourcing and creating the finest quality Butchery products.
Since moving into the extension at the back of the Little Budworth farm shop, Andrew has got his hands on a fabulous new piece of equipment; The Dry Ager. Dry Aging is the traditional way of aging meat to produce an extraordinary tender and intensive flavour. Dry aging is a technique that is many decades old, through which beef reaches the highest possible grade. The beef is stored, without protective packaging, at refrigeration temperatures for one to five weeks to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of a unique flavour.
All of The Hollies steaks are matured in house for at least 28 days and each one is hand cut by our expert in house Butchers.