Weeton's Butchers
We take our meat very seriously at Weeton's. Think about the meat you eat. Is it good enough? Do you respect it? Do you consider where the meat comes from and how it is treated? If you are concerned with issues of provenance and ethical treatment and rearing of meat, welcome to Weeton's.
Yorkshire beef is amongst the best in the world. And at Weeton's you will find nothing else. All of our beef is fattened here in Yorkshire, and the lions' share either comes from our own Weeton Herd of Pedigree Red Polls here in Harrogate or from other breeders of traditional livestock around the county. We believe that the native or traditional breeds of cattle such as the Hereford, British White, Longhorn and Shorthorn not only produce the best tasting, most marbled and succulent beef, but they also 'belong' in the beautiful hills and dales of Yorkshire. They evolved here and are suited to our climate and landscapes.
The experience and knowledge of our farmers, together with the natural ability of these breeds graze pastures, produces a meat of superior flavour and tenderness.
Stuart Cove, our own in-house master butcher personally selects our meat from local farms across the region. Our beef is hung for 3-4 weeks to give time for the enzymes to break down the fibres, which makes it more tender; a deeper red colour and adds flavour.
Stuart is able to advise you on cooking times, chine your bones, roll your joints (I'm talking meat here) and give you tips on cooking the perfect steak. (For the record, oil the steaks not the pan, and grill for 2-3 minutes each side on a smoking-hot grill for a perfect medium rare finish).
Hugh Fearnley-Whittingstall's recent book The River Cottage Meat Book gives his top ten key indicators to excellent butchery. Weeton's firmly subscribes to Hugh's meat manifesto and strive to meet his old-fashioned craft butcher guidelines. The book is required reading for all our staff at Weeton's.
Hugh Fearnley-Whittingstall's Indicators of a Good Butcher
- 1. He knows where his meat comes from (and is never shifty about telling you).
- 2. He knows how long it's been hung (and will willingly hang it longer for you, if you ask).
- 3. He will advise you on the right cuts for particular dishes.
- 4. He will order special things, given a bit of notice (game in season, an ox tongue, a goose, pig's trotters, organic meat).
- 5. He'll prepare cuts of meats to your requirements and mince meat to order.
- 6. He won't grumble when you ask for (4) or (5), but will actually be pleased at your knowledge, and your level of interest.
- 7. He makes a variety of his own sausages.
- 8. He makes all of the following (or stocks examples made by local artisan producers): bacon, black pudding, faggots, pork pies and pasties, pates.
- 9. He has his own brine tub for pickling salt beef, ox tongues etc.
- 10. He chalks up on a board a profile of his best meat - for example, "Pedigree Red Poll Steer", naming the farm, breed of cattle and how long it has been hung.
