NEW FAGGOT MIX!

NEW!!!!!!!!!!!!!!!

NEW FAGGOT MIX....

COME ON IN FRIDAY TO TRY A FREE SAMPLE!

SPECIAL OFFER

SPECIAL OFFER!!!!!!!

STEWING BEEF ON FRIDAY AND SATURDAY ONLY.....

£6.15 PER KG !

Offl - ey good recipe

Sweet and Sour Kidney with noodles

Ingredients

• 2 tablespoons of Honey

• 3 tablespoons dry sherry
• 4 tablespoons soy sauce
• 300ml beef stock
• 1 clove garlic, crushed
• Pinch Chinese five spice
• 450g/1lb lambs' kidneys, halved and cored
• 25g  plain flour
• Salt and pepper
• 50g butter
• 1 tablespoon corn flour
• 1 tablespoon water
• Chopped parsley

Method 

 

1. Mix together the honey, soy sauce, stock, garlic and five spice, add the kidneys and marinade for 1 hour.

2. Once Kidneys have marinated,  Season the flour and use it to coat the kidneys.

3. Then melt the butter in a pan and fry the kidneys until just browned, after which remove from the pan and place to one side. Add the marinade to the pan and bring to the boil.

4. Mix the corn flour and water, stir it into the pan and cook until the sauce thickens, meanwhile chop up the kidney into fine pieces.

5. Return the kidneys to the pan with the medium pre-packed noodles and cook for 2-3 minutes.

Deer - The new meat craze!

The demand for Venison is steadily increasing! Finally. Here's why Mendip Farm Butchers like it:

• Venison has a very gamey flavour is far more interesting than pork or chicken.
• Gram for gram, it contains less fat than a skinless chicken breast.
• It has the highest protein and the lowest cholesterol content of any major meat.
• It’s thoroughly sustainable.
• Always free-range.

Who's up For Venison then?

FIRST DAY TODAY!

I'm up early early, to make sure the running's go smoothly, have been in the shop now for 37 minutes!

Despite being one order short, I'm hopeful my hard work will persevere.

I will be enlisting the wife to be and kids in this afternoon to help clean up.

SO COME ON INTO THE SHOP TODAY!

OFFERS COMING NEXT WEEK!!!!!!

WHATCH THIS SPACE......................

Everyone Should Eat Meat

Reason Number 1- Meat Contains Essential Fats.

 Meat provides the two essential fats Omega-3 and Omega-6. Meat is also abundant in the four fat soluble vitamins A, D, E and K. From eyesight to bone density to cell viability to blood health, the essential fats and every fat-soluble vitamin are a necessary.

 

Reason Number 2- We evolved to eat meat.

Since 3,500,000 years ago when the first upright ape/man arrived. We have eaten any animal we could catch.

Reason Number 3 - The UK is Vastly Deficient in Vitamins A, D and E

 The average UK citizen is getting barely 20% of the vitamin D that we need; little over half the retinol recommendation the form in which the body needs vitamin A and two-thirds of our vitamin E requirement.

Reason Number 4 -  Liver Is One Of The Most Nutritious Foods Ever.

 Not many people know that liver would even beat apples in a vitamin C contest it has four times the vitamin C.

And recently quoted in an article
Reason Number 5 - We need to eat grass-living animals

The world's topsoil which is being decimated by our obsession with grains, starchy foods and crop optimisation needs cattle grazing outdoors and leaving waste products to feed the millions of living organisms that make up soil and the earth itself. Ruminants/sunshine/humans and topsoil should live symbiotically in the ultimate circle of life. The day we decided that breakfast should be sugary cereal rather than bacon and eggs and that dinner should be pasta or pizza, rather than liver or pork, was the day that we started the destruction of life itself. - said by Zoë Harcombe is a nutritionist, author and obesity researcher.

Also....

Photos will be coming hopefully this weekend, I will be updating and designing until everything has kicked in from the 30th September.

I look foreword to seeing everyone in the shop!

James

Welcome to my Blog!

Hello and Welcome to Mendip Farm Butchers Ltd Blog,

My name is James Hancock, From the 30th September I will be taking over the running of this business. I will be bringing you updates from the shop, talking about controversial topics regarding meat and the production of it. Also bringing you weekly offers, recipes, and  updates of the day to day running of the shop.

I would just like to thank everybody who recommended me to Sir. David Wills, Sir. David Wills himself for giving me and my family this opportunity, also Mr John Lyons for teaching me his ways, and choosing me to take on the running of his family business. I hope I do him and his family proud.

To the customers and potential customers of Mendip Farm Butchers,

I hope I can continue to give you a friendly high quality service, I hope I can meet the high expectations and standards, of which John has left a legacy of. Everything will remain mostly the same, with a few changes yet to be decided on. I hope I can invite other members of the wider community to come in and see what I can offer you.

I welcome any comments, suggestions and feedback. My job is to give you the best service and quality meat at a price that's right. I hope members of Blagdon Village and other villages near by will feel comfortable enough to pop in and see what I have to offer, there's no pressure to make a purchase, I'm more than happy to give price quotes and assist in any which way I can.

I would also just like to thank the baby and toddler group in Blagdon and the Messy play group for welcoming my future wife Hannah and our two children so warmly into the village.

To finish off, I would like again to thank everybody who played their part in getting me this position, and I welcome all customers and potential customers to use my services in the near future.

Thank you

James Stephen Hancock, Mendip Farm Butchers Ltd.