Meat the Butcher
Jason Moore is the head butcher at the family-run farm shop, Newlyns located near Hook. He took five minutes away from the block to talk about provenance and his plans for National Butchers' Week (12th -18th March).
In your opinion, why does shopping at a butcher's shop make sense?
Here at Newlyns we know the provenance of every piece of meat behind the counter. I know which field it was reared in, what it was fed and that it was treated well. And if there is anything I don't know the answer to I can ask the farmer.
It's about being transparent, we haven't got any secrets and we love being able to tell our customers about what they are buying and eating. All our meat is British and all the beef, pork, lamb which accounts for about 80% of our products is reared on the family farm.
Our butchers know their stuff when it comes to cooking too and can offer advice about the best way to cook each cut of meat. It's that personal service that our customers really value.
What have you got planned for National Butchers' Week?
I am going to be holding three free evening sessions which will include a tour, a talk and a demo all served with wine and nibbles. It was my idea to run them because I am passionate about teaching and helping people to appreciate what goes into butchery. I find so many people are taken aback when they see the work that goes into preparing cuts of meat.
You have worked at Newlyns for many years, what are your plans for the future?
Newlyns is a fantastic place to work. It is a family business and this really shows in how things are run and how approachable and available everyone is. I like being involved in the whole process and being able to see where the animals are reared, I believe in what we sell. I hope to work towards achieving the Master Butchers which is accredited by the Institute of Meat, I believe there are only thirty or so butchers with this in the country.
What are you recommending from the counter to your customers at the moment?
Shoulders of pork and lamb work brilliantly for occasions such as Mother's Day and Easter Sunday. They can be slow cooked leaving time for a treaty outing or some relaxing. For people in need of a quick meal we have some delicious rump steak which is full of flavour.