Description
Beef and Mutton from the Carmarthenshire hills
Our Aim …
… is to bring you the best beef and mutton you will ever taste. The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter. We slaughter grass-fed ex-suckler heritage beef cows around five years of age. Then we hang the carcase in the chiller for no fewer than fifty-six days. At 56 days something extraordinary begins to happen. The increase in tenderness is dramatic. The taste becomes deeper and more complex. The meat enzymes have done their work! We begin to approach, if you will forgive the expression, ‘meatopia’.
Our Environment
Contrary to what you might hear, the environmental impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter. They are never ‘finished’ on grain in ‘feed-lots’.
After all, sheep and cattle are grazing animals. Their digestive system, with its four stomachs, is far more complex than ours. Ruminants are inefficient at digesting grain but perfectly-designed to extract every last ounce of nutrition out of grass and meadow flowers. 26% of the earth’s surface is pasture. Ruminants are prey animals whose purpose on this earth is to convert what we cannot eat (that’s grass!) slowly but surely into what we can – high-quality, high-protein muscle meat, packed with essential vitamins and nutrients.
Our Pricing
Our meat costs little more than what the supermarkets charge for their highest quality. But the similarity ends there. Our beef is twice as old and hung for twice as long as even the ‘best’ beef from the big firms. Our older stock brings more flavour and our super-ageing delivers taste the ‘big boys’, with their need for throughput, can only dream of.
These days produce can be flown half-way round the world to satisfy modern food fads. When you choose our super-aged beef or mutton, you know the animals have been well cared-for and you are buying local, from farm to fork, keeping those food miles to the bare minimum. That’s why meat from Fferm Wernlwyd (Grey Alders) is the very best – and doesn’t cost the earth.
June Price –
We purchased fillet steaks from the Llanelli Christmas market. Well what can I say, OMG thank you so much for putting so much time into this steak. We have just had them on Christmas Eve and I will honestly say they are the best steaks we have ever tasted and I have ever bought. Thank you and a happy Christmas we will be back for more.
Lindy Heap –
Purchased 4 fillet steak and bbq’d them medium. Really flavoursome and tender.
K. H. –
Had 2 sirloin steaks at Mumbles farmers market last Saturday and they were very disappointing. Won’t be buying again.
admin (store manager) –
Really sorry about that K.H. We don’t receive many reviews like that. And this is the Fillet Steak page…
Dawn –
We honestly think this is the best steak we’ve ever tasted! We found you at Uplands Market and look forward to seeing you there again!
Michael Davies –
Cooked the steaks rare to medium. They were delicious. Melt in the mouth. Flavour was fantastic. Looking forward to trying the Mutton leg joint we purchased.
Dominic (verified owner) –
VERY sad to leave a poor review but after reading up about the meat here I had expected a lot better. Initially, I cooked this bleu but it was as tough as I have ever known in a fillet steak. So back to the pan and cooked to medium-rare and still tough but edible. I was so much looking forward to a treat and was terribly disappointed by this experience, having hoped that I had finally found a decent meat supplier.
admin (store manager) –
We are really sorry to read that, Dominic, it’s an unusual experience for us to receive a poor review. We’ll be in touch to see what can be done.