OK, our single carcass range has been back online for a couple of weeks now, and some of our eagle-eyed customers have already noticed.

But if you were unaware, it would be remiss of us to let you know. So here we are, talking face to face, vis-à-vis and mano a mano.

The same deal applies as before. Through our network of small farms and suppliers, we are lucky to have access to a fairly comprehensive selection of native and rare breeds - covering beef, pork and lamb.

The benefits of being able to do this are wide, but to drill down succinctly, there are three tangible and supporting effects.

First are the benefits to our rural economy. There are around 30,000 herds and flocks of native breeds in the UK and overall, they contribute over £700 million to local economies.

Also, grass fed breeds play an important part in the protection of their natural habitats - especially with regards to the maintenance of land and bolstering biodiversity.

And last of all, many of these breeds form an important part of our cultural heritage. With unique histories and stories of origin - in many cases, entwined across the country - they are well worth protecting, for fear of being lost forever.

British Food Fortnight kicks off this weekend, on Saturday 19th September, and we will be expanding more on some of these themes on the blog and on socials.

In the meantime, check out the new additions to the range.

Highland Beef

Highland

The Highland breed of cattle has a long and distinguished ancestry, not only in its homeland of western Scotland, but also in many far-flung parts of the world. The beef we source comes from Primrose Hill Farm, Hutton Le Hole in the Ryedale district of North Yorkshire and they play an important part in land management as they are excellent grazers. With a good, inherent fat layering, this beef is well-marbled, succulent and has a distinctive deep flavour.

Texel Lamb

Texel Lamb

The Texel sheep originates from the island of Texel off the Dutch North-Sea coast and were crossed with Lincoln, Leicester and Wensleydales to create a small native breed in the late 19th century. Hardy, tough and docile, they are proven to excel in grass-based rearing systems and as result, produce rich and sweet lamb. Rack and cutlets in particular makes for good eating, as their loins are lean and great for cooking medium-rare.

British Saddleback

British Saddleback

The British Saddleback is a hardy breed originating from the Wessex Saddleback and the Essex, and can be traced back to the west country as far as the early 19th century. With a distinctive black coat and white belt, the pigs that we source come from North Down Farm in Haselbury, Somerset, enjoy open pasture and a diet predominantly feeding on apples. The resulting pork, as you might expect, is sweet and comes with a good amount of fat to compliment.