What is Dry aged Beef?

What is Dry aged Beef?

Dry aged is a term you will have likely heard when talking about beef but what exactly is dry aged beef and what is so great about it? An ageing process can be applied to many food and drink products including wine, cheese and red meat. The objective is to enhance the...
Understanding the Food Label on your Meat

Understanding the Food Label on your Meat

For shoppers it can be challenging to navigate their way around all the different food labels that appear on meat. It is important to many of us that we understand where our meat has come from and the standards it meets, so that we may make an informed decision on our...
A Guide to Beef Cuts: Choosing the Right One

A Guide to Beef Cuts: Choosing the Right One

You are most likely familiar with the different beef cuts you can get. Rump, Fillet, T-Bone, Sirloin to name a few. While one key difference between the cuts is the price tag, there are other differences we think you should know. The Beef Cuts: Fillet This is one of...
Our 4 Favourite Beef Recipes

Our 4 Favourite Beef Recipes

We are huge advocates of a hearty beef recipe and it’s no wonder when our Long-horn beef tastes SO good! Beef is a fantastic source of protein (26g per 100g of beef), Vitamin B-6, Iron and Cobalamin. Plus, it’s versatile and works wonderfully with a variety of...
Why We Source Our Meat From Local, British Farmers

Why We Source Our Meat From Local, British Farmers

At Martins Meats our award-winning status hasn’t been achieved through just luck. We were founded on the ambition of providing restaurants with locally sourced meat, from British farmers. That ambition has grown to delivering quality, local meat direct to people’s...
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