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Our
high quality meat products
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You
want to ensure that the meat you eat is of the very highest quality. |
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Beef
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Our
beef is now the best and the safest in the world. Top quality beef,
aged and conditioned correctly, deserves the best possible treatment
at the cooking stage to ensure you the consumer receive maximum satisfaction
from the product. |
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We
age our beef to enhance the tenderness and allow the full flavour
to develop. Without excess fat our beef is lightly marbled again to
allow maximum tenderness and flavour. Marbling is the intermingled
fat within the lean meat that ensure palatability and tenderness. |
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We
all enjoy a traditional Sunday roast, however beefs versatility stretches
further than the roast with all the trimmings. It is flexible for
a variety of dishes and is ideal for today's busy lifestyle. |
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Lamb
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Lamb
is an excellent source of essential vitamins and minerals including
B12, zinc and iron. Making it an all round healthy and nutritional
option for you. Marches Quality Meat reared on the natural grassland
areas of the Marches, produces a sweet and succulent tasting lamb
ideal for every dish's requirement. |
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As
a result of a Meat and Livestock Commission (MLC) promotion - Quick
Lamb, an entirely new line of lamb cuts has been developed to reduce
preparation and cooking time and to increase versatility. Our lamb
is excellent for use in these new cuts of meat. |
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Pork
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Our
pork producers have worked hard to make Marches Meat pork leaner than
ever. The selection of breeds and the correct plane of nutrition play
a critical factor reducing the amount of fat present in pork today.
If you combine this with the modern butchery techniques, the health
conscious consumer can eat pork which is less than five per
cent in fat. |
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Consumers also demand a tender and flavoursome product with a minimum
amount of visible fat and our producers aim to satisfy this demand. |
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Pork
is incredibly versatile and there are many ways it can be incorporated
into the fast lane lifestyles of today. Although, providing it is
cooked correctly, and not over cooked drying it out so that it looses
its succulence and flavour, it is still a first class choice for roasting. |
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