The healthy alternative


   Ostrich cooks and tastes like good beef and can be mistaken for fillet steak.


  Although classed as poultry this meat can be cooked equally as well rare or well done with the emphasis being on not overcooking, as this will spoil the end result and change the flavour and texture.


   Our meat is 73% moisture with virtually no fat so cooking correctly is paramount.








Venison can describe the meat of any mammal killed by hunting.  


These days it is applied solely to Deer.


Venison has enjoyed a rise in popularity in recent years, owing to the meats low fat content.

 It is lower in calories,cholestral and fat than most cuts of beef,pork and lamb.


Venison has a flavour similar to beef but is richer and more gamey.


It tends to have a finer texture and is leaner than comparable cuts of beef.


The longer it is hung, the stronger the flavour.


Rose' Veal is from calves reared on farms in association with the R.S.P.C.A`s Freedom Food programme.


Its name comes from the pink colour of the meat, which is a result of the age of the calf when slaughtered,at about 35 weeks old .


Most veal comes from the male calves of dairy herd breeds of cattle.


Compared to beef, veal has a delicate taste,and a tender texture.