Meat Hook are proud to be the exclusive foodservice stockists of the internationally renowned and award-winning Ashdale beef and PGI certified Scotch beef in our area. Both Ashdale and PGI certified Scotch beef are derived from traditional good outdoor reared grass-fed cattle from select farms within our West Country location (Ashdale beef) and the rich grasslands of the Scottish borders (PGI Scotch beef). The natural grass-fed cattle produce “flecks of marbling” running through the individual cuts (rib, sirloin, rump etc) which adds both a depth of flavour and juicy succulence to every meal. To enhance natural tenderness of the hindquarter cuts (roasts & steaks) all cuts are traditionally dry aged for up to 30 days, an additional benefit of the ageing/maturing process is the reduced shrinkage experienced.
Now more popular than ever, we pride ourselves on the quality of our pork products. All our pork is RTFA approved and we have a choice of accredited free range or traditional farm assured pork. These two choices of naturally outdoor reared pork results in crisp crackling with your roast joints and moist succulent and tender steaks and chops. At Meat Hook we create our own traditional sausages using a combination of shoulder and belly cuts giving a succulent taste and firm texture supplied in natural casings with a minimum meat content of 80%. We also produce gluten-free pork sausages and sausage meat to satisfy an increasing demand.
Fully traceable, we source all of our delicious lamb from Royal Wotton Bassett or Welsh PGI. Both Royal Wotton Bassett and PGI certified Welsh Lambs are derived from traditional outdoor roaming and natural grazing lambs from select farms in and around Royal Wootton Bassett and the rich grasslands of West Wales (PGI Welsh). By maturing our lamb cuts for approx. 7 days this produces tender sweet and succulent roast joints, chops and racks of lamb.
At Meat Hook where possible our preference is to source the finest RTFA whole fresh chickens from the rich and fertile county of Shropshire, a county with a rich ‘foodie’ pedigree gained over many years. To enhance the flavour, we mature the fresh chickens for 5 to 7 days prior to supplying as either whole trussed chickens or individual cuts as supremes, thighs and drumsticks etc as required.