“Our livestock suppliers are important to us and we pride ourselves that we have close links to our farmers and suppliers”.
The beef, lamb and pork is personally selected by Matthew. Reducing food miles is important; our suppliers are spread across South Wales, the Wye, Usk and the Severn valleys.
At Barratts Fine Meats we have passion for good food, with a modern take on a traditional craft, changing with the times has allowed us to revitalise our business.
Our premium beef range is dry matured; this is the traditional way of maturing quality beef for discerning customers. Dry-maturing utilises bone-in cuts of meat, these cuts are then hung in a chilled environment where the natural enzymes are allowed to mature the meat, enhancing taste and promoting tenderness. Attention to detail is all-important in this process: The consistent control of temperature, humidity and air-flow are all paramount, producing a mouth watering tasty and tender meal.
To learn more about our fantastic produce why not call or come and see us.