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Our latest presentation
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Our vision
It is our vision that people will
eat meat only when they trust
that it is sourced through a
chain of breeding, feeding,
husbandry and butchery that
pays respect to the animal and
is in harmony with its'
environment.
Edge and Son
Cheshire Wildlife providing us with
Longhorn beef
Dexter beef
Hebridean Lamb
All animals are equal
But they don’t all taste
the same
All animals are equal
But they don’t all taste
the same
All animals are equal
But they don’t all taste
the same
@edgebutchers
20% off
Bacon Ribs
For February
“A Jolly
butcher-
that’s Callum
Edge”-
Deirdre
Morley, Food
Champions of
the Northwest
of England
Of Callum, “A true
master” – Annie
Silcocks, Chef and
mother
Graham- great
knife skills
John-
experienced,
dedicated to
your needs
Matt- at your
service!
Stan- often to be
found at Church
Farm
Craig-
more than
happy to
help
Ian-
another chip off
the old block!
Cheshire Wildlife providing us with
Longhorn beef
Dexter beef
Hebridean Lamb
Our Chicken
Edge and Son in partnership with
Traditional Wirral Chicken from
Willaston
20% off
Bacon Ribs
For February
Traditional Wirral Chicken
• Hubbard cross colour
yield
• Free Range
• Naturally fed
• Long happy life to 100
days of maturity
• Live in sunflowers and
Kale
• Willaston born and bred!
Chicken like it should be-
full of texture and flavour
that comes from
a long, natural, free-range life
Paul Askew,
London Carriage
Works
Callum Sally Hawkins Sally Hawkins Callum Paul Askew
Traditional Wirral Chicken
Emma – Wheatsheaf,
Raby. Winner of Wirral
Chefs Shine for the
second year on the trot!
We’ve done it
again! Thanks
go to all our
staff, our
farmers and
you, our
customers.
Butchery Master - Classes
run monthly
£100.00
Buy on line at www.traditionalmeat.com
GIFT IDEA
What they say…
A wonderful experience which everyone should try-
everyone is made really welcome and Callum passes
on lots of his tremendous knowledge” - Terry Blanc
“You leave with more confidence and skills
surrounding the anatomy of carcasses as well as
taking away a few special gifts”- Jane Rolands
“Had a fantastic time and learned a lot. I will wear my
Edge apron with pride!” - Andy Dickinson
Debbie’s tips …….
Traditional Wirral chicken:
• Prepare with lashings of
herbs, lemon zest, juice,
garlic, salt and pepper
• Start on the breast – 200
°C for 20 mins then turn
down to 180° C
• Turn over for last half
hour to crisp breast
• Do not over cook.
• You really can tell the
difference.
Traditional Wirral Turkey
• Wirral whites,
bronze, black
• Born and bred in
Willaston
• Naturally fed
• Live a long happy
life to 6 months
Steve Ledsham,
Church Farm,
Thurstaston Callum
“Eat British Veal with a clear
conscience”, says RSPCA • Male calves in dairy herds either killed at
birth or exported to the continent
• Rose veal allows them a healthy happy life
with their family
• Matured to 6 months
• Born and bred in Wirral
• Beautiful tender, rose coloured meat,
respected and appreciated
20% off
Bacon Ribs
For February
Ducks need water, not just to drink, but to swim
and preen
Our ducks have an open water supply – a stream
running through their field in which to behave only
as a duck should!
Our geese too…
• are utterly free range
• Naturally fed
• Live long and happy lives
• Are from Mold
Our Beef
• Matured to 30 months or over
• Native rare breeds are Long horn, Short
horn, Dexter, Belted Galloway and Sussex
• Slow maturing traditional breeds
• All farms within Wirral and Cheshire
• Hung from 3-6 weeks or to your
preference
• Taste the depth and breadth of flavour!
Long Horn Cattle from Barnston
Gary Prance
Make Grass Fed
your resolution for
2013!
Cheshire Wildlife providing us with
Longhorn beef
Dexter beef
Hebridean Lamb
20% off
Bacon Ribs
For February
Why grass fed is better…
• It is more nutritious
• It is safer
• It is kinder and more natural for the animal
• It is better for our environment
• It is tastier
Why more nutritious?
• It is not natural for cattle to eat grain
• The results are a different fat composition
• Grass fed cattle have 3x omega 3 fatty
acids
• Grass fed cattle have 3 x vitamin E
• Grass fed cattle have 10 x beta carotene
Why safer?
- Cattle should not eat grain- their digestion
systems are not designed for it
- E-coli is high risk in grain fed stock
- E-coli is low risk in grass fed stock
Why kinder?
• Cattle grow in their natural environment
• Space
• Light
• Movement
• Natural diet- well fed but not force fed!
• Live longer
Tastier?
• Taste tests consistently conclude that
naturally fed animals taste better
• Stress free animals create more tender
meat.
Butchery Master - Classes
run monthly
£100.00
Buy on line at www.traditionalmeat.com
GIFT IDEA
What they say…
A wonderful experience which everyone should try-
everyone is made really welcome and Callum passes
on lots of his tremendous knowledge” - Terry Blanc
“You leave with more confidence and skills
surrounding the anatomy of carcasses as well as
taking away a few special gifts”- Jane Rolands
“Had a fantastic time and learned a lot. I will wear my
Edge apron with pride!” - Andy Dickinson
Roald Dahl
“
“The animal I really dig, above all
others is the pig.
Pigs are courteous, pigs are clever”
Our Pork
• Rare breeds include Gloucester Old Spot,
Welsh and Saddleback
• Farms are in Ness, Mold and Wrexham
• Pigs are free range and outdoor fed
• Slow maturing
• Amazing crackling
• Taste the difference!
Saddleback Pigs from
Mold
Gloucester Old Spots from
Ness
Jack- the Dad
Our Home Cured Bacon
• From our rare breed stock
• Either sweet cured or dry cured
• Pure unadulterated taste.
Perfect Crackling- how Debbie
does it…
1. Ensure the butcher has scored the skin of the
pork well- have a word if they haven’t!
2. Before cooking dab skin with kitchen towel to
ensure it is completely dry
3. Rub a couple of teaspoons of salt over the skin
(preferably sea salt)
4. Roast in a hot oven for 25 minutes before
turning down to normal roasting temperature P.S Debbie is Callum’s wife!
All Our Sausages and Burgers
• Are made from our rare breed stock
• Are made on the premises by ourselves
• Are free from additives
• Are delicious
We’ve done it
again! Thanks
go to all our
staff, our
farmers and
you, our
customers.
Our Lamb and Mutton
• Our rare breeds include black faced
suffolk, ryland and hebridean mutton
• All farms in Wirral or North Wales within
25 miles of Edge and Son New Ferry
• Highland and pasture fed
• Hung for 10 days
Bah Bah Black Sheep, have
you any wool?
Venison- Deer Park Farm
Cheshire
Game season
Pheasant
Partridge
Grouse
Woodpigeon
Guinea fowl
Duck
Venison
On rare breeds…
“Meat from a rare breed, whether
pig, cow or lamb, tastes like meat
used to taste.”
Claire Macdonald in The Field
We’ve done it
again! Thanks
go to all our
staff, our
farmers and
you, our
customers.
Antony Worral Thompson
“For the public to appreciate how
wonderful
and different ‘real’ meat tastes, it is
vital that the Rare Breeds Survival
Trust receives all the support it
can from everyone who cares
about ‘real’ farming.”
Throughout the world one breed of farm animal becomes extinct every month.
RBST is working to make sure that this does not happen in the UK.
Between 1900 and 1973 we lost 26 native breeds of livestock in this country, in
addition to many varieties of poultry. Breeds with evocative names such
as the Goonhilly ponies, Somerset Sheeted cattle, Lincolnshire Curly Coated pigs, and Limestone sheep, have all gone.
Rare Breed
Survival Trust
In 1973 RBST was founded to save our
native breeds and since then no breed
has become extinct.
RBST is working to secure the future of
our native breeds and to promote
the important role they play in the
conservation of genetic diversity,
landscape management, agriculture
and as part of our heritage and cultural
identity.
Rare Breed Survival Trust
We are the only Butcher in
Merseyside accredited with the RBST.
By eating our meat, you are contributing to
the RBST aims and objectives which
surround – traceability, natural, free range,
highest standards of animal welfare, local
(low food miles) and good conservation.
We are the only butcher in the
Merseyside accredited with
On rare breeds…
"The difference between properly handled
rare breed meat and modern hybrids is
vast - it's like comparing chipboard to
Chippendale".
Richard Vaughan of www.fooduk.com
quoted in Country Living
On rare breeds….
“More important, however, is quality:
old breeds tend to taste, and cook,
better.”
Robin Stummer in The Guardian Weekend
We’ve done it
again! Thanks
go to all our
staff, our
farmers and
you, our
customers.
What they say…
A wonderful experience which everyone should try-
everyone is made really welcome and Callum passes
on lots of his tremendous knowledge” - Terry Blanc
“You leave with more confidence and skills
surrounding the anatomy of carcasses as well as
taking away a few special gifts”- Jane Rolands
“Had a fantastic time and learned a lot. I will wear my
Edge apron with pride!” - Andy Dickinson
Cheshire Wildlife providing us with
Longhorn beef
Dexter beef
Hebridean Lamb