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Beef

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Here at Fairfax Meadow we believe that great Beef is a result of selective breeding, dedicated rearing & expert maturation.

We believe in British Beef, the cold drizzly climate and lush green grass gives animals the best possible start. It is because of this that our standard beef range is predominantly from the British Isles and Ireland.

Over the years we have developed relationships with our supply farmers which ensure we always have great beef to put on your menu.

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Picture4PREMIUM DRY AGED BEEF WITHOUT EXCEPTION

2017 saw us celebrate 10 years of our Exclusive to Fairfax Meadow, Award-Winning Casterbridge Premium Beef with its newly approved West Country PGI status, reaffirming the brand’s West Country heritage.

First launched in 2007, Casterbridge beef is dry-aged on the bone in specially designed maturation fridges to give the meat an intensely deep, rich flavour. This dry-ageing philosophy stands today and the process has been honed over time to further improve the quality, including the installation of a Himalayan Salt Wall at our London site.

Inspired by its West Country roots, the Casterbridge name derives from the fictional rural Dorset setting of Thomas Hardy’s novel “The Mayor of Casterbridge”.

In 2014, Beef & Lamb from the West Country was awarded, a prestigious marquee which recognises when a region produces food in a certain way using a unique process. Now, we have aligned the brand to the West Country PGI in order to further strengthen both the Quality & Provenance of Casterbridge Beef which is already underpinned by the English Beef Quality Standard Mark.

In order to qualify as West Country PGI, the cattle must be born, raised and reared in the six counties of the West Country; Devon, Cornwall, Somerset, Dorset, Wiltshire & Gloucestershire. The cattle must also be fed a 70% grass and forage diet, which is part of what makes beef from the West Country so special. A combination of the wet, mild climate and the amount of sunshine in the region amounts to wonderful grass fields which really lends itself to superb beef production as the cattle are free to roam and graze as they please.

The decision to move the supply chain of Casterbridge to the West Country PGI was simple. The history of the brand lies in the region and its message ties in perfectly with the images conjured up when you talk about produce from the West Country. What really sets it apart is that, unlike some other PGI-status approved products; we feel the West Country PGI lays down standards beyond geography that directly affect the quality of the meat. The principles of Casterbridge Beef remain the same; Careful Sourcing & Precise Maturation resulting to Enhanced Eating Quality & Distinctive Flavour.

Jason Atherton, Chef Patron of Michelin-starred Pollen Street Social & Michelin-starred Social Eating House, as well as numerous critically acclaimed sites across the globe, whose enthusiasm for food is evident through his imaginative menus which are complemented by Casterbridge beef. Jason says “The perfect way to bring quality and flavour to the table. Casterbridge beef appeals to me on so many levels, it not only has a wonderful flavour but the quality, underpinned by the Quality Standard Mark, gives me the confidence that my customers will really enjoy it”WCPEEFPGI

See the Downloads Section for the Casterbridge Brand Standards…

 

 

Pastures New

Picture3Pastures New was developed with great eating quality and consistency as the primary factors to be attained to through the processes from gate to plate. The sourcing of the beef is restricted to a selected number of processors in Great Britain The carcasses are matured on the bone for 7 days before butchering. The rib, loin and rump primals are processed and  wet aged for 21 days, so the product is minimum 28 day aged beef. It produces a consistently tender product, perfect for premium pub brands and restaurant chains that want a high end product with a superior eating quality.

 

Premium Imported Beef

We also stock a range of high quality premium imported beef to create a point of difference on your menu

 

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Aberdeen Black – Australian Grain Fed Beef

Picture1Cattle are selected primarily on providing the best meat, irrespective of breed type. Cattle are reared and raised in the ‘food bowl’ of Australia – The Riverina . Young steers and heifers 20-30 months of age are fed a high energy cereal based diet for a guaranteed 120 days delivering maximum flavour and tenderness with marbling. All cattle are raised to the most rigid Global GAP standards with full traceability from farm gate to plate. Every carcass is graded for marbling , fat colour and meat colour similar to Wagyu beef.

We currently supply a standard Australian Grain-Fed beef and a Marble Score 3 option to further premiumise your beef offer.

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 USDA

Tender, juicy and marbled US beef – A unique flavour

Picture2US cattle producing beef exported to the EU have been fed grain for a minimum of 100 days. US beef is recognised worldwide for its tenderness, succulence and flavour. Beef from grain-finished cattle is very tender and rich in taste. The high standards of US beef are the result of extensive research in cattle breeding. Only a limited variety of breed is used to ensure a consistent quality of cattle. Flecks of intramuscular fat in the lean muscle (marbling) are an important indication of quality in meat. Marbling in beef raises palatability by increasing tenderness, juiciness and flavour. The fine marbling in US beef is the result of grain finishing. US beef is a 100% quality product which is completely hormone-free in line with current EU regulations. US Beef is generally sold as Select, Choice and Prime based on varying degrees of marbling. As a standard we only use Choice and Prime US beef because of the increased juiciness and flavour it offers