Martins Meats is a family butchers established in 2003 by husband and wife, Martin and Emma Gilder. Martins’ father and grandfather have been cattle farmers and dealers for many years.

“From the time I learnt to walk, I’ve been going to cattle markets and these experiences have given me the knowledge I needed to have “a good eye” for cattle buying. I still buy a lot of cattle “on the hoof”, in the field in the traditional way.”

Our farm, Hillview Farm Gretton, is home to our own longhorn cattle and located just 10 miles from the abattoir in Gloucester. It’s important that we have good, local relationships at every stage, from farm to plate. That is how we ensure the highest quality for the best price.

Martin’s passion for providing premium beef led him to set up his own butchers, in which he oversees the whole process. From producing and selecting the highest quality rare breed cattle through to ageing the meat in our Himalayan Rock Salt Chamber; we are able to ensure we produce the very best tasting meat.

Martins Meats is a family butchers established in 2003 by husband and wife, Martin and Emma Gilder. Martins’ father and grandfather have been cattle farmers and dealers for many years.

“From the time I learnt to walk, I’ve been going to cattle markets and these experiences have given me the knowledge I needed to have “a good eye” for cattle buying. I still buy a lot of cattle “on the hoof”, in the field in the traditional way.”

Our farm, Hillview Farm Gretton, is home to our own longhorn cattle and located just 10 miles from the abattoir in Gloucester. It’s important that we have good, local relationships at every stage, from farm to plate. That is how we ensure the highest quality for the best price.

Martin’s passion for providing premium beef led him to set up his own butchers, in which he oversees the whole process. From producing and selecting the highest quality rare breed cattle through to ageing the meat in our Himalayan Rock Salt Chamber; we are able to ensure we produce the very best tasting meat.

How we can assure the very best meat …

Unlike other producers who use intensely farmed and lean continental cattle, at Martins Meats we use only traditional breeds such as Aberdeen Angus, Hereford and Longhorns. Longhorns are in fact Britain’s oldest breed of cattle. They produce a finer grain, stunning marbling and a much more succulent flavour.

What make Martins Meat Unique …

Martins Meats are one of the only meat producers across the South West and the Midlands to offer Himalayan Pink Rock Salt, which is excellent for its purifying and flavour – enhancing abilities. The salt particles from the bricks in the chamber draw moisture from the meat and surrounding air which seeps into the beef, adding to the flavour.

This process is called ionisation, where the negative ions from the salt counteract with the positive ions in the meat to produce a completely unique, sweet and flavoursome product. This method allows us to age the meat for up to 100 days for our ultimate cuts.

What make Martins Meat Unique …

Martins Meats are one of the only meat producers across the South West and the Midlands to offer Himalayan Pink Rock Salt, which is excellent for its purifying and flavour – enhancing abilities. The salt particles from the bricks in the chamber draw moisture from the meat and surrounding air which seeps into the beef, adding to the flavour.

This process is called ionisation, where the negative ions from the salt counteract with the positive ions in the meat to produce a completely unique, sweet and flavoursome product. This method allows us to age the meat for up to 100 days for our ultimate cuts.

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