March 2013
We must have thousands of pictures of Belties but this is our favourite. I think it signifies good ingredients, contented animals and natural production. In the midst of all that is happening in the meat industry, we cannot be complacent and must continually strive to improve our product. I have been involved with rearing beef lamb and pork for over 50 years and the last two, since we opened Kilnford, have been the most exciting, the most challenging and the most satisfying. The satisfaction comes from the large number of customers who come back and say, “That is the best I have ever tasted.”
The challenge comes from the weekly routine of making sure we have enough of our own beef, lamb and pork all at the very pinnacle of excellence. Every Monday I discuss with Mo and the butchers how much we think we can sell and because we mature beef for up to 4 weeks that also has to be considered. At the farm, along with Calum, I look at what is coming forward and select the best for the abattoir. On a Friday as soon as our butchers have returned from the abattoir they will give me their appraisal of how good the meat is. I can tell you they are good at their job and are very hard to please, but that is how it should be. It is then up to them to take good care of the product every step of the way to the customer.
It is a short food chain and if anything is not up to standard the buck stops here – with me! We rear it, feed it, select it, take it to the abattoir, mature it and retail it. We want it to be “The best you have ever tasted”
So let us know what you think,
Jock
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