The Well Hung Meat Company
The Monthly Meat Box is our main product (accounting for approximately 80% of our business) - it is
the convenient way to enjoy organic meat. The box is designed for meat lovers who either don’t have
time to get to a local butcher or who one of the unfortunate people who no longer have a decent local
butcher in their area. Our box means no more trips to the supermarket for meat of dubious quality, as
we will deliver fresh meat direct to your door. Also, customers are able to tell us any cuts or types of
meat they don’t like and we promise not to include them. This means we guarantee the box will only
be full of things you enjoy.
Before we became a proper company, we (well, Geoff Sayers) simply sold lamb reared on Carswell
Farm to friends and family. Then in 2001, we entered the Soil Association Organic Food Awards, and
our lamb won in the blind tasting. We repeated this success in 2002, and decided that two years in a
row can’t be luck. That’s when The Well Hung Meat Company began. Since then, you could say
we’ve grown organically - in more ways than one.
In 2003, as demand for our meat grew, we had to look beyond Carswell and started sourcing lamb
and beef from other local organic farms. The following year, we took on our first butcher and
assistant, and in 2005 we revved up The Well Hung Burger Van, travelling around the country to let
people taste our cooked meat. All the while, we kept adding new products to our range - bacon,
mutton, sausages, and venison. We also developed the way we prepare our meat, so today we do all
our butchery the traditional way by hand, with no machinery at all. (There’s something very
unromantic about a buzz saw).
We sell only organic meat from farms where we know they do things right. Our animals live outside,
eating grass – this is hugely important for us. As far as we’re concerned the quality of an animal's life
has a direct effect upon the quality of the meat they give us. Ours enjoy the fresh air and fodder of
some of the best pastureland in Britain. So they’re happier, their meat is sweeter, and the
environment benefits too.
And when we prepare the meat, we know how to get the best flavour. We hang it in our butchery for
the time it needs to make it tender, and to ‘taste like meat used to’. That’s up to one week for lamb,
pork and poultry, and a minimum of three weeks for beef. Then we butcher our meat by hand, using
traditional skills and tools, producing a variety of interesting and useful cuts. You can tell the quality
just by looking at them.
Our aim is not to compete with local farm shops or butchers across the country but instead to tackle
the supermarket dominance by offering a convenient, cost effective and flexible alternative to the
supermarket shelves. We target not the elite 'organic only' market but the general public as a
whole. Our message is, eat less meat, but be sure of the quality and traceability of what you do buy.
To us meat production is not a business, it is a lifestyle.
For any enquiries please contact:
Adam Hackney
Sales and Marketing Manager
[email protected]
t: 0845 230 3131
m: 07890 719856