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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 have been a cattle buyer myself since the age of 16, so I have over 15 years’ experience of being able to spot good livestock. I still buy a lot of mine from fields in the Costwolds 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 high quality rare breed cattle, using traditional methods of ageing the meat and combining this with new, modern ideas from America of using pink Himalayan rock salt to produce the very best tasting meat.

How we can assure the very best meat …

We use traditional breeds of cattle like Aberdeen Angus, Hereford and in particular Longhorns which are in fact Britain’s oldest breed of cattle. At Martins Meats we achieve exceptionally tasting meat because unlike most large producers, who use continental cattle, which are intensely farmed and very lean. We use traditional breeds. These breeds are what give a much more succulent flavour and the stunning marbling in the meat, as well as a finer grain. All of which adds to the overall flavour and tenderness of the meat.

What make Martins Meat Unique …

Martins Meats are one of the only meat producers across the South West and the Midlands to offer Himalayan salt aged beef, lamb and pork. Produced using our very own salt chamber.

We specifically use 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 and seep into the beef, adding to the flavour.

The process is called ionisation. The negative ions from the salt counteract the positive ions in the meat and this produces 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 salt aged beef, lamb and pork. Produced using our very own salt chamber.

We specifically use 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 and seep into the beef, adding to the flavour.

The process is called ionisation. The negative ions from the salt counteract the positive ions in the meat and this produces 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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