03/12/2025
We have a restock of hogget this week and more beef coming in the next couple weeks - please get in touch if you’d like cuts reserved or you’d rather them fresh than frozen!
Our hogget is hung for nearly 2 weeks and beef for 28 days, hanging for longer periods allows natural enzymes in the meat to tenderise the muscle and for excess moisture to slowly evaporate, concentrating flavour. This traditional ageing process gives a richer, deeper taste, a tender texture, and superior browning when cooked — so you get meat that’s not only easier to cook, but far better to eat. Most supermarket meat isn’t hung at all because as the meat loses moisture, it loses weight which means to them it loses money.
Our hogget and beef is 100% grass fed and allowed to slowly mature. Our hogget is almost 2 years of age by the time of slaughter (the typical age is 5 months or so) and our cattle is around 3 years of age by the time of slaughter (the typical age is 18 months).
Feel free to get in touch if you have any questions or queries!
