Our meats and poultry
We take pride in butchering our meat in our open plan shop for all to see. If there’s a particular cut you require and we don’t have it on display, then just ask.
Beef
Locally sourced, mainly from Harlton Farms, just round the corner, we use a variety of British breeds. These include; Aberdeen Angus, Hereford, Belted Galloway, Lincoln Red and the local Red Poll.
All our beef is free-range, under 30 months old and reared to a high welfare standard. We believe strongly that all the animals we get will have been treated with respect, care and lived as natural a life as possible.
All beef carcasses are aged for a minimum of 21 days, (and sometimes longer if requested) to improve the flavour and tenderness of the meat.
Beef cuts.
Our beef cuts
Traditional Cuts
For basic, no-fuss cooking, keep it simple with the following…
Steaks - rump, fillet, sirloin, T-bone and rib-eye
Roasting joints - rolled sirloin, fore-rib, short-rib, topside, silverside & brisket
For casseroles and stews - chuck steak, skirt, shin, ox tail and would you believe beef cheeks seem to be quite popular at the moment!
Mince - we sell 2 kinds, regular (ideal for lasagne and & for those watching their waist, extra lean!
Trendy Cuts
For something a bit different, these steaks are appearing on restaurant menus everywhere…
Onglet (also known as hanger steak)
Tomohawk steak (a large rib-eye with the bone in, plenty for 2)
Porterhouse (a large steak with both Sirloin and fillet on the bone, again plenty enough for 2)
Featherblade (also known as flat-iron) comes from the shoulder
Lamb
Another versatile meat with bags of flavour. Most of our lamb comes from Lincolnshire but we do also get some from other trusted Cambridgeshire farms.
A couple of times a year we are extremely fortunate to get local lamb from Mr Barker senior's small holding in Barrington.
You have to be quick mind, as Barrington lamb doesn’t stay in the shop for long!
The breed is called Texel. It has good pronounced muscle and not too much fat with a fabulous flavour.
Our lamb cuts
Traditional Cuts
For basic, no-fuss cooking, keep it simple with the following…
Roasting leg - Perfect for Sunday dinner, especially delicious served with a rich red wine gravy
Rack of lamb - One of the most expensive cuts of lamb it’s a bit of a showstopper for a dinner party
Lamb Shoulder - Slow roasted for a good few hours this is extremely tender and tasty
Lamb chops (from the loin) - Quick to cook these will make the perfect mid-week supper
Rump (chump) steaks - A great alternative to beef steak, these have a lovely layer of fat which crisps up when cooked producing a really special flavour
Trendy Cuts
For something a bit different try these ideas…
Scragg end - This doesn’t sound very appetizing but it’s a fabulous stewing meat as it has the bone in so produces an extremely flavoursome stock
Breast of lamb - A great value cut, often forgotten and is deliciously tender when slow cooked
Lamb shanks - Braising these beauties will make them juicy, tender and full of flavour
Pork
Our pork is sourced as locally as we possibly can from Somersham. Our preferred breed is a Large White crossed with a Welsh - these animals yield good fat cover and their meat has a lovely soft consistency combined with great taste.
Weather you are after a traditional cut for Sunday lunch, a midweek chop, ribs or steak for the barbeque or a slow roasted pulled pork there is plenty off the pig to whet the appetite!!
The shoulder, loin, belly or leg make great roasting joints as the meat doesn’t dry out and keeps that lovely sweet taste and the skin makes that great all important crackling.
Our pork cuts
Traditional Cuts
For basic, no-fuss cooking, keep it simple with the following…
Pork Chops: with rind and fat always a firm favourite
Roasting: pork shoulder, either bone in or bone out for immense crackling and awesome flavour also used for pulled pork
Tenderloin: Fillet for those extra tender dishes
Trendy Cuts
For something a bit different, these cuts are great if you want to try something different…
Pork Belly: Very popular for barbecue or a slower roasted joint, incredibly tender cut of meat, delicious when slow-roasted.
Pork Cheeks: these make the most delicious stew when cooked nice and slow.
Tomohawk: A pork chop combined from the loin and belly together for those with the extra appetite
Our award winning sausages!
Made in the shop daily with 25 different varieties to choose from throughout the year, there’s always plenty of new flavours to try.
The best selling are definitely our award winning Shelford Specials. These sausages contain a unique (top secret) herb mix which has been past down through the Barker family! Some of our most popular flavours:
The traditional Pork & chipolata
Pork and leek
Cumberland
Pork, Ale, Wholegrain mustard & Apple
Pork Cheddar & Spring onion
Lamb, mint & rosemary
Poultry, game and other meats.
Our chickens are all free-range, well-fare and farm-assured and come to us from a farm in Suffolk. We believe happy chickens produce happy, juicy, flavoursome meat so you can buy from us with confidence.
As well as whole roasting chickens here are examples of other cuts we sell:
Chicken Breast. With the skin on or off, all meat and can be used for a multitude of recipe's. For example chicken salad, baked honey mustard chicken, chicken pasta or chicken kebabs.
Chicken Thighs. Work well in casseroles or curry's, full of flavour. Casseroles are great for time saving. A slow cooker and prepare the night before and when you get home the following day you have a fully cooked flavoursome meal.
Duck Breast & Legs. Ideal for roasting and making your own confit.
Turkey. Be it for a special occasion such as Christmas or Easter or just an evening meal of turkey escalopes are a healthy low calorie meat and makes a change from chicken.
