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ESTABLISHED 1947
BUTCHERS SINCE THE BEGINNING
As the Island's only SALSA certified butchery, you can have complete confidence in our long-established, well-reputed specialised department.
Our whole business is founded on Steve Ross' Grandfather's Ryde-based butchery, however the department has expanded and evolved massively since its inception with top of the range dedicated facilities for maturing meat, preparing orders, and the equipment and processes to match.
CROSS-CONTAMINATION
We work according to a colour-coded system to prevent any area to area, species to species or product to product cross-contamination. This includes unfirom, hand-washing facilities, face and hair coverings and access restriction to only butchery staff.
INDEPENDENT LAB TESTING
We further ensure the safety and wholesomeness of every product by, amongst other things, carrying out independent lab testing to ensure correct shelf life, the safety of the product and that the environment is meeting hygiene standards.
TRACEABILITY
We source a wide variety of meat cuts and whole bodies from the island as well as the rest of the UK, EU and New Zealand. We have a robust traceability system that enables us to track all of our meat back to the farm it came from.
TEMPERATURE CONTROL
We have our own specially designed temperature and humidity-controlled meat ageing room, where we produce our premium, local matured beef and lamb. All of our preparation and storage rooms as well as delivery vans are temperature controlled and regularly validated, maintaining the cold chain from farm to fork.
QUALIFICATIONS
As well as their butchery skills, all of our butchery staff are trained to a high level of food hygiene to a minimum of Level 2 HACCP.
MAINTAINING STANDARDS
We work with the most highly qualified and accredited pest control and maintenance contractors on the island, where our in-house butchery is located, ensuring the best possible standards are achieved through regular maintenance and that prevention remains at the forefront.
ISLE OF WIGHT BEEF AND LAMB
WORKING WITH STEYNE FARM, BEMBRIDGE
The desire to know exactly where your food is coming from has never been more prominent and the demand for local meat is growing, but with limited Isle of Wight meat available it took considerable effort to ensure supply met customer demand. With that in mind, we are proud to have developed a tremendous working relationship with island farmers Richard Salter and Sue Harbour in Bembridge.
Whilst Richard and Sue have had to make significant changes to their own operation, their dedication and experience has shone through. The ability to be able to offer such a quality, local product doesn't stop at the farm either. We have invested heavily at our Newport premises - making alterations to our butchery preparation room and adding a meat hanging room and chiller. Time has been spent ensuring the conditions are just right for maturing the meat to a high standard
