Where do we source our meat & poultry from?
Beef
Allens Beef is from within the Cairngorm National Park in the Heart of the Scottish Highlands and is bred especially for us. The Cairngorms was made a National Park in 2003 because it is a unique and special place. With a large mountain range at its heart, the Highlands includes unique areas of wild land, moorland, forests, rivers, lochs and glens. The rich pastures are ideally suited to the production of premium quality Beef.
The skills of breeding and finishing have been refined over the years to produce some of Scotland's very finest beef. Draff, a by-product from the Whisky industry, is used to feed cattle. This makes an excellent feed and contains a good source of digestible fibre & protein. With many distilleries within the Cairngorm National Park, draff is plentiful. All of our Beef is hung for at least 21 days to tenderise the meat and deepen the flavour.
Lamb
Our lambs are purchased from various parts of the country to maintain a young new season lamb. Lambs are mainly grazed unless weather conditions are very poor, in which case they are housed. Our "New Season" lamb season starts in Worcestershire, Warwickshire and Leicestershire (March - August). We then move our purchases to the Scottish Borders (September - November) making good use of the grass before the colder weather sets in, at which point we move our purchasing to Devon and Cornwall (November - March).
Chicken
The chicken we use is sourced from a number of the finest chicken farms in the Gloucstershire region. We also use some great free range suppliers; Fosse Meadows provide us with Cotswold White & Gold free range 'Happy Chicken's. Reared in small flocks in a traditional free-range environment. Fed an addivitve free corn rich diet and slow grown to ensure a succulent meat with full flavour.
Pork
Our pork is English sourced from the North York Moors National Park. The breeds used are well suited to outdoor rearing and, quite simply, taste incredible. Our Rare Breeds mature at a slower rate than commercial breeds, and therefore the flavour of the meat is enhanced.
Sausages/h2>
Only prime pork shoulder from outdoor reared pigs is used for all of our pork sausages, as we believe outdoor rearing is better for the animals which in turn produces happier, less stressed pigs, which greatly increases the flavour. The steak used is always from the choicest cuts and all the pork and beef is farmed in the UK. The skins used are all natural as they cook and taste a lot better. This along with a pairing of the finest freshest herbs and vegetables all straight from the market produces sausages that are second to none.