Pure Blood Wagyu has been called a work of art,
a product which has been blessed by
Japans rich nature and vibrant food culture.
The Japanese black cattle, which is called “KurogeWash”,is an indigenous cattle species from Japan.
Bred on small farms where they are nurtured like part of the family, they are fed with grass, rice straw and whole crop silage. The results of this artisan farming is a highly marbled, extremely delicate meat, with a unique taste.
Wagyu has a mild texture and rich, sweet aroma with a fat content that is high in unsaturated fatty acids, which add to the flavour and eating experience.
Taste the flavours of japan with its highly sophisticated culinary traditions that have been passed down the generations for centuries.
Australian Wagyu Beef
Darling Downs Wagyu is one of the most
prestigious beef brands.
Wagyu Beef contains the finely distributed and highly desirable levels of marbling sought after by many of the
UK's most desirable chefs.
The superb texture and unique depth of flavour creates an extraordinary culinary experience.
Chilean Wagyu Beef
The Wagyu meat is well known due to its
incomparable flavor, texture and tenderness.
These characteristics answer to this breed's capacity to infiltrate fat through the muscle and not around it, which is commonly known as “intramuscular marbling”.
These properties make of the Wagyu beef a culinary delicacy, preferred in the most refined gastronomical markets.
Renowned for its succulent tenderness and sweet, rich flavour.
The first thing you’ll notice is
the meat’s buttery smooth texture.
This sublime tenderness comes from the
high marbling on all of our cuts of beef meat.
The ribbons of juicy fat that delicately run through the meat ensures that it retains its
succulence and smooth texture when cooked.
Providing fabulous quality beef.
Tender, juicy and beautifully marbled,
U.S. beef is recognised worldwide for its
succulence and flavour.
The cattle are fed on grass and then finished for
the last 100-150 days of its 24-month life on a
carefully balanced grain diet, making the beef sweet and succulent with a noticeable improvement in
marbling throughout the muscle.
New Zealand Beef
Our New Zealand Beef is grass-fed to be full of flavour,
lean and healthy whilst still supremely juicy and tender.
It is raised naturally with no antibiotic feeding,
therefore it has excellent texture,
high protein and nutrient content.
The pronounced and consistent marbling
promises to deliver succulent and flavoursome steaks
The beef meets strict conditions on marbling,
meat and fat colour, age and weight of the animal, to ensure the highest possible quality.
The cattle are fed with a scientifically high-energy formulated and balanced ration, containing wheat, oats and barley.
This gives exceptional
marbling, taste and tenderness to the meat.
Being the sole importer of
Duke of Berkshire Pork,
a rare breed of Berkshire pig
Queen Victoria's own prized boar.
The meat is succulent and more flavourful than
standard pork with a stronger piggy flavour,
the way pork used to taste!
Earning its reputation as the "Wagyu of Pork".
The Iberian pig is an animal with
dark skin, short hair, thin snout and paws and long.
It has a genetic trait that allows it to store fat in their muscle tissue and that is the key to its distinctive texture and juicy meat.
The Acorn regime that matches the intake of fresh herbs and aromatic plants, protein supplement that adds a gentle scent to their meat and there is no doubt the irreplaceable
raw material to achieve the best meat.
Castilla y Leon
The white fatty pigs are, born, raised and slaughtered in Spain, at specifically authorised Farms from Castilla y Leon.
These pigs come from females and males of the
Landrace, Larwhite and Duroc breeds.
The diet consists of 70% grain, which gives them a specific quality and flavour to the meat.
Segovian Certified Suckling Pigs
These Pigs are raised on just 40-odd farms in Segovia province certified to rear authentic Segovian suckling pig.
The farms, typically passed from father and grandfather, adhere to the “Marca's” exacting stipulations that the sows be fed only cereals and that the piglets are fed only mothers' milk.
The meat becomes unbelievably tender, so succulent that it literally falls off the bone.
The crackling is supreme, and the gentle creaminess of the meat is an experience to remember.
Take your taste buds on an exotic adventure with
plump, juicy crocodile meat.
We’ve sourced the finest premium crocodile meat so that you can discover why meat connoisseurs have put their lives on the line for crocodile meat for thousands of years.
Crocodile meat has sometimes been compared to chicken but most find the taste akin to crab.
White crocodile meat has a more subtle flavour than
most types of seafood so it’s ideal for gourmet diners who aren’t seafood fans.
Kangaroo meat was the staple meat in Australia up until the introduction of sheep and cattle.
It was relaunched as a consumer product in 1993 and is again being widely eaten, not only in Australia but also in Switzerland, Germany and the Far East amongst other countries.
There were three main reasons for the relaunch.
Firstly, with a population in excess of 30 million, kangaroos have had to be culled to control numbers for many years.
It made sense to maximize the return from this natural resource. Secondly, tests on the meat revealed that it is very low in saturated fats and cholesterol and very high in iron and protein. When substituted for other meats under controlled diet circumstances, improvements have been shown in the overall health of people fighting against obesity, maturity-onset diabetes and coronary disease, and to such a
beneficial effect that it is now endorsed by the
Australian National Heart Foundation.
Finally, not only is the meat easy to cook and very versatile, but also it is very tender and quite delicious.
All our Zebra meat is sourced from South Africa.
The zebra are farmed but not in the way we understand farming. South African antelope and zebra are game meat types, which originate from animals living on huge game farm reserves, varying in size from 5.000 to 25.000 hectares in
an unspoiled nature.
The farms are fenced off and relatively free of natural predators. The culling of zebra is a result of overstocking of the game farms reserves and the number culled are worked out in order to maintain a healthy balanced herd.
Zebra meat is in color and texture comparable to the big antelopes (kudu, blue, wildebeest, hartebeest, gemsbok/oryx, …). Surprisingly, zebra does not taste like horse meat at all
but more like veal.
Ostrich Meat is recommended as part of a well balanced diet and allows the meat lover the pleasure of a delicious fillet or steak, in the full knowledge that it is, in fact, a great choice!
Ostrich meat is the best choice for the weight conscious consumer because it is naturally low in fat and rich in protein. This, as well as the iron content of ostrich meat, will greatly benefit people with an active lifestyle.
The fact that the iron is biologically available also makes ostrich an ideal protein source for people with anemia.
Ostrich meat contributes towards a healthy lifestyle without compromising on taste.
We supply both Australian & European wild boar,
culled from wild animals.
Coming from opposite sides of the world their diets are unsurprisingly different with the European wild boar freely foraging over open pasture and woodland, feeding on acorns, roots and saplings.
The Australian animals feed in the outback which tends to produce a sparser diet, supplemented by forays into
farmer’s cereal crops.
This is maybe the reason why the Australian wild boar is marginally a lighter meat in texture, color and flavor than its European counterpart which has classic
European wild boar characteristics.
Wild Boar are in plentiful supply on both continents
and are rifle shot.
Full, robust pork flavour in a firm textured meat
Recent trials have shown that farm venison
has only about half the fat and cholesterol of most red meats and its intramuscular fat has a better polyunsaturated ratio.
Farm venison is also higher in protein (33.5 %), and iron (three times more iron than lamb - this is why venison is a naturally darker meat), and contains important trace elements such as phosphorus, and vitamins including B12.
The liver can be safely enjoyed since the animal's diet does not contain added vitamin A or unhealthy chemicals.
Farm venison contains only 207 calories per 100 grams
Few experiences can compare to the delight of
tucking into a succulent gourmet burger!
The rich, juicy texture of our burgers will redefine
the way you think of luxury burgers.
We only use the finest meat to bring you a
taste sensation like no other.
We keep the seasoning to a bare minimum to allow you to experience the true meaty taste.
Indulge in a touch of luxury with foie gras.
No fine food aficionado’s larder would be complete without our supremely rich and buttery foie gras!
The premium quality means that it’s perfect for creating exceptional foie gras recipes including foie gras terrine.
Whether you’re looking to treat yourself or impress guests at dinner parties, our foie grass is guaranteed to please.