Last week we opened our doors to the BBC's Countryfile.
What quite a lot of people don't know is that unlike many butchers we have our own co located abattoir that supplies our retail shops with locally sourced beef, lamb & pork.
By having a co-located abattoir allows us to keep a short controlled supply chain, complete tractability from farmer to butcher to you, work with local farmers and provide quality meat to our customers from farm to fork.
Nowadays there aren't many left, due to numerous reasons. With the number of small local abattoirs declining rapidly Countryfile decided to pay us a visit to ask John his thoughts on what's happening nationally due to the commercial pressures and what some people would consider over regulation.
Hopefully it to be an interesting watch! Sunday 25th February
BBC 1 6.30pm
Don't miss it!
Artisan butchers from across Britain were recognised in 18 categories, which ranged from Traditional Pork Sausages, Burgers, Pies & Bakery to Ready Meals and Gluten Free Products as well as Beef and Lamb products from Scotland, Wales and England. The awards were judged blind by an independent panel of food and meat industry experts at City of Glasgow College and were announced by BBC broadcaster and food expert Nigel Barden at the award ceremony on 7 February at Stationers Hall in London
Great Taste, the world’s most coveted food awards, which celebrates the very best in food and drink, has announced the Great Taste stars of 2017. Out of over 12,300 products to be judged, we were awarded a 2-star Great Taste award, which means judges dubbed our Piri Piri Pork Sausage outstanding and described it as succulent and moreish
Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers, as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind-tasting by hundreds of judges.
We have never entered the Great Taste before, after getting fantastic feedback from our sausage we decided to enter the competition this year, and my oh my didn't we do well. We have to say a massive thank you and give recognition to Reece Clayton our apprentice & Adam Gray who's been with us for 27 years, our High Street shop manager (and pretty much part of the furniture) who made the sausages, and of course all our staff, customers and suppliers for their continued support.
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The competition, which took place at Eastwood Hall in Nottinghamshire, saw us walk away with the prize for their High Peak Burger. We beat off a host of other butchers from across the country to take the prize at the awards dinner last night.
The judges, which included David Hughes from UK BBQ Magazine, said of the winning product:
“This was one of the hardest categories to judge but the High Peak Burger had the winning edge with its really good lamb flavour which shone through. The additional ingredients worked well not only making the burger look attractive but they married well with the lamb without detracting from the taste of the meat. ”
Winning butcher, John Mettrick, was delighted with the award:
“We are very proud of our High Peak Burger which really stands out on the counter due to its unusual triangular shape which was designed to replicate the shape of the peak. The meat is sourced from only five miles away from the shop, we butcher it all ourselves so we can ensure that only the very finest lamb is used in our burgers. To the burger we have added local Wimberries from the moors and Yorkshire fettle sheep’s cheese. We garnish the burger with some parsley and heather flowers and our customers love them!”
The BBQ Awards are held annually and are open to any of the 100 plus members of the Q Guild of Butchers throughout the UK. The seven regional heats, which took place in March, April and early May covering Scotland, Wales, South, North East, North West, East and Midlands, each delivered one winner for the national finals.
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The Ultimate Breakfast Box - £12 |
This mouthwatering box combines our most popular breakfast products...
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Whether it's a steak for one, two, four or eight, we have steak value boxes available.
]]>Left to right, Steven Mettrick (Managing director), Beaton Lindsay (President of the SFMFT), Sheila Dillon, Councillor Young, John Mettrick (Managing Director), Tania Mettrick (John's Wife)
On Wednesday 19th August Sheila Dillon of the Food Programme on Radio 4 officially opened a new cutting plant at Mettrick’s. The event was attended by both the president of the National federation of Meat and food traders Mr Jim Sperring and the Scottish federation president Mr Beaton Lindsay and the CEO of the Q guild Gordon Newlands. Over 100 guests including farm suppliers, catering , wholesale customers and representatives from all sectors of the meat industry were invited to look around the new facility.
John Mettrick said “The new cutting room will allow us to widen our horizons as we will be able to gain accreditations that can open up new markets in catering and food service to us and we will be able to extend our kill, cut and process services to farmers through the extra capacity”. At this moment in time the importance of this service to farmers is exemplified perfectly by the situation in the lamb market where prices are depressed. Rather than take a lower price for their stock they have the option of bringing it to us for processing and selling direct to the consumer.
- See more at: http://www.meatinfo.co.uk/news/fullstory.php/aid/18600/Mettrick_92s_invests_in_new_cutting_room.html]]>]]>
R.A.B.I are the charity partners for the campaign and are proud to support the British beef farmers and promote the quality and versatility of assured British beef.
To celebrate we have had offers on ALL of our beef joints, with 10% off!
As well as creating a Brand New Beef Box designed for the everyday busy family, which includes Rump Steaks, Beef Burgers, Topside and much more!
We have also been putting up some yummy recipes with some things you can make using the Beef Box, including Steak Sandwiches, Beef Cannelloni and Beef Pasties!
]]>Knowing we had already won TWO Gold Awards for our Manchester Sausages & Peri Peri Pork Sausages we were very excited to see what our finalists would win!
After much deliberation from the judges we won a Bronze award for our Pulled Pork Sausages & a Silver award for our Traditional Pork Sausage!
All of our award winning sausages will be available in store & online - Just make sure to order!
JB will help British Sausage Week celebrate the sausage, by talking family-life, farming and foodie-favourites to the media. JB will award the best sausages in retailers, independent butchers/farm shops and catering establishments, following a nationwide competition, which has drawn well over 700 entries.
“I’m passionate about food and it’s one of the reasons why I went into farming. I know from my own experience the attention and care which goes into producing quality fresh pork sausages, so when choosing your sausages look for the Red Tractor logo on pack. This way you’re not only supporting British farmers, but ensuring the sausages you eat are from pigs produced to high welfare standards."
Out of over 700 entries, Mettrick's have already won two gold awards for our Manchester and Piri Piri Pork Sausage & we have our Traditional Pork Sausage & our NEW Pulled Pork Sausage in the final!
So please join us in celebrating the best sausages in the country during British Sausage Week, Saturday 29th October – Sunday 6 November 2016!
]]>The awards were established to honour the achievements of students, apprentices, businesses and learning providers who have achieved excellence and demonstrated commitment to building the skills needed to secure the future of the UK meat industry.
Thirteen awards were presented at the ceremony, which took place at Tallow Chandlers Hall, London, on Tuesday 23rd February 2016.
Chief executive of the IoM, Keith Fisher, presided and the awards were presented by The Master of the Worshipful Company of Butchers, Patricia Dart.
In addition, certificates were presented to three newly awarded Institute of Meat Accredited Master Butchers (MB.Inst.M): Maurice Stephenson, Roger Anderton and James McPhie.
Fellowship status was also awarded to former PTF director general Clare Cheney, John Mettrick of Mettrick’s Butchers and Patricia Dart.
Keith Fisher said: “It is both an honour and a pleasure to recognise the up-and coming talent in our industry today. Each one of our winners has worked hard to equip themselves with the skills they will need to do well in the meat industry and it is rewarding to see so much commitment, ambition and determination to succeed from the next generation of meat industry professionals. I congratulate each and every one of them and shall watch their career progress with interest in the years to come.”
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Stuck for breakfast ideas?
Bacon & Egg Muffin Cups:
http://dailydishrecipes.com/bacon-egg-muffin-cups-src/
Breakfast Panini:
http://www.simplyscratch.com/2012/09/bacon-and-eggs-breakfast-panini.html
Hash Brown Egg Nests:
http://www.thecookingjar.com/hash-brown-egg-nests-with-avocado/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+blogspot/SZwmgf+(The+Cooking+Jar)
Sausage & Egg French Toast:
http://www.foodiecrush.com/sausage-and-egg-french-toast-cups/
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"Mettrick's chicken is of the highest quality, I choose to eat the extra trimmed super lean chicken as part of my training schedule as I find it helps increase energy levels and build muscle. "
Eric HamJudo Athlete for Great Britain
So whether you're a body builder, an athlete or just looking to eat a bit healthier by making healthier choices our Slimmers Choice Meat Boxes are the perfect choice.
Our Slimmers Choice Meat Boxes are designed to save you money. For just £20, you can select a variety of options from our super lean meat range, from piri piri extra lean turkey steaks to our extra lean chicken kebabs which also contain one of your five a day!
Take a look at what our super lean meat range is packing......
Meat Cut |
Nutritional Properties |
Nutritional Value |
Super Lean Minced Beef | Rich source of protein, also loaded with nutrients and antioxidants, including zinc, vitamin B6, and alpha lipoic acid, these are responsible for creating antibodies and keeping blood sugar levels in check. | 3 ½ oz (100g) serving of our 100% visible super lean mince has just 124 calories and 4.2 grams of fat, but offers up 24 grams of protein. |
Super Lean Chicken Fillets (Extra Trimmed) | Loaded with nutrients and antioxidants, including iron, vitamin B6, and an amino acid called tryptophan which will help you feel fuller for longer. Chicken also has a high protein to calorific value, which means it is ideal for the natural repair of the body's muscles and bones after exercise. | 3 ½ oz (100g) serving of our extra trimmed chicken has just 97 calories and 2.3 grams of fat, but offers up 22 grams of protein. |
Super Lean Turkey Steaks (Extra Trimmed) |
Turkey meat is a source of iron, zinc, potassium and phosphorous, all of which are essential nutrients our body craves. It is also a source of vitamin B6 and niacin, which are essential for the body's energy production. If that wasn't enough, turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system. |
3 ½ oz (100g) serving of our extra trimmed turkey steaks contains 106 calories and 0.6 grams of fat, but offers up 25 grams of protein. |
Low Fat Free Range Pork Sausages |
Pork offers a much higher potassium content when compared to poultry and is a good source of Vitamin B6 and Phosphorus. Pork is also very good source of Protein, Thiamin, Niacin and Selenium. |
3 ½ oz (100g) serving (2 sausages) of our low fat pork sausage contains 199 calories and 9.5 grams of fat, but offers up 28 grams of protein. |
If you are worried about eating red meat too often, there's no need as many leading dieticians now say you can safely eat lean red meat up to twice a week and to simply make sure you choose the right stuff which is at least 90% lean.
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There are so many delicious dishes that can be made from our favourite porky treats, why not take a look at the recipes below and give them a try or let us know your own sausage recipes!
Why not try some tasty recipes...
Barbecuing Pork Burgers And Sausages:
https://www.lovepork.co.uk/recipes/barbecuing-pork-burgers-and-sausages/
Pork and Leek Sausages with Indian Spiced Cauliflower Rice
https://www.lovepork.co.uk/recipes/pork-and-leek-sausages-with-indian-spiced-cauliflower-rice/
Pork & Leek Sausage Bourguignone
https://www.lovepork.co.uk/recipes/pork-leek-sausage-bourguignone/
Cumberland Sausage With Colcannon Mash Stuffed Into Mini Yorkshires With Thyme Gravy:
https://www.lovepork.co.uk/recipes/cumberland-sausage-with-colcannon-mash-stuffed-into-mini-yorkshires-with-thyme-gravy/
Chilli Sausage Casserole:
https://www.lovepork.co.uk/recipes/chilli-sausage-casserole/
]]>Who would win the best sausage of 2015?
Sausages from near and far were tasted and tested to find Manchester's Best Banger. Even trying the Most Expensive Sausage In The World using Magalitsa pork, truffles and a £450 bottle of vintage 1947 port (at a whopping £37 each - £700/kilo) - yikes!
The rest of the contenders were rounded up from Mettrick's (Glossop), WH Frost's (Chorlton), Bangers & Bacon (Spinningfields), Axon's (Didsbury), Hesketh and Clair (Sale Moor), Butcher's Quarter (Northern Quarter) and Grandad's Sausages (Bury), alongside Waitrose, Booths, Aldi and Tesco's finest.
All the sausages were rounded up and taken to The Lawn Club in Spinningfields, to be tasted by judges Gordo & Gale...
"1. METTRICK'S - Traditional Pork Sausage
RATING - Gordo 32/40, Gale 25/40, Overall 28.5/40
As they say, the old 'uns are the good 'uns, and that's certainly the case for The Fat One and chef Gale as John Mettrick's humble traditional pork sausage comes up trumps, scoring a collective 17/20 for flavour from the judges. Well done John."
]]>A family sized limited edition blue pork pie costs £4.90 or a medium sized pie is just £1.25. If you buy a family sized pie or four medium sized pies you will also get a 30p off voucher to spend on one of two Howard Town Brewery ales at Praze in Glossop.
Our special edition pork pie is reminiscent of a time 6 years ago, when Glossop North End made it to Wembley and we created the blue sausage, which went down a storm in and around Glossop!
Also, in 2010 Mettrick’s won the best football pie in the country with one of the pies they supply to Glossop North End.
Coming up with the idea was the easy part! After umpteen attempts we decided edible blue food spray was the only way to get the pie to change colour!
John Mettrick is donating 10 per cent of the proceeds from the blue pork pie to the club, which he’s also been supporting with meaty offerings on the club’s journey to Wembley.
The blue pork pies are on sale in our Glossop shop and also available to order for the rest of the week.
We use ingredients that would never normally be used in pet food, such as fresh chicken, turkey leg meat, fresh fruit and vegetables along with oils and vitamin & mineral supplements. Ingredients have been analysed, confirming they contain the right amount of the various proteins, carbs, fats, vitamins and minerals for a healthy diet.
Recipes are carefully produced in small batches to guarantee quality and consistency. They are made in a purpose built, fully approved facility that is of a hygiene standard that rivals some of the best manufacturers of human grade food. The ingredients too are of top quality human grade*.
]]>We teamed up with James, an already established meat processing expert, to produce our complete pet food range, using only the freshest and finest ingredients. We combined James' skill set and passion with our raw meat knowledge and passion to produce a high quality raw dog food range.
Co-owner James, shares our passion for producing a natural and healthy dog food, having searched for the perfect product himself five years ago for his dog Millie.
The recipes have been formulated in conjunction with a professional animal food consultant to ensure our dogs & cats are getting all that is needed to provide a complete diet.
We use ingredients that would never normally be used in pet food, such as fresh chicken, turkey leg meat, fresh fruit and vegetables along with oils and vitamin & mineral supplements. Ingredients have been analysed, confirming they contain the right amount of the various proteins, carbs, fats, vitamins and minerals for a healthy diet.
Recipes are carefully produced in small batches to guarantee quality and consistency. They are made in a purpose built, fully approved facility that is of a hygiene standard that rivals some of the best manufacturers of human grade food. The ingredients too are of top quality human grade*.
Read more on the story of Hungry Hound pet food here.
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After three days of intense judging on taste, texture, appearance, cooking and eating quality we are proud to say we earned the Sausage of Distinction - Gold Award for our Traditional Free Range Pork Sausage.
]]>As of recently we are proud to say we are now stocking and working with The Lowry Hotel to bring some amazing meals to you, we have been down to see what their incredible chefs have come up with from our meat! Whether it be Turkey, Mutton or even Sausages - they're definitely giving it a try!
Here's some foodie pictures to drool over...
If you want to have a try, book a table at The Lowry Hotel and you won't be disappointed! And let us know what you think!
You can book here: https://www.thelowryhotel.com/
]]>The BBC together with Environmental Health Officers followed our journey from start to finish, as we opened up our new shop in Stalybridge.
From weekend trading in a market style shop to fully fitting a retail premises, we have provided the community of Stalybridge a secure site whereby they can now buy their favourite products daily.
The shop has proved a huge success since opening, watch our journey here.
]]>Matt was observing the rigorous meat inspection process in
abattoirs and highlighting best practice and the necessity for good
inspection of animals and meat.
“We were only too happy to help and delighted our abattoir was
chosen as an example of the correct inspection procedures” explained
John Mettrick.
The Food inspectors series stared last night on BBC, with Mettricks featuring in the First episode.
]]>Gareth Zielinski, the butcher who made the sausage was unable to attend the final in Liverpool (he was busy making sausage for National Sausage Week) so Mettrick's chef David Amesbury (pictured) went to collect the award from Phil Vickery, former England rugby player & MasterChef Champion.
Held in Melton Mowbray, the home of the pork pie, the competition saw the UK's top pie finalists submitted into 18 categories.
The pies underwent a stringent judging process by 93 food experts and celebrity chefs,which included top food critic Charles Campion and food writer Xanthe Clay, TV chefs Rachel Green and Phil Vickery. The judges scored the pies on a number of attributes, including appearance, texture and taste of both pastry and filling.
Mettrick's won the Gold Award for our famous pork pie, buy yours here.
]]>We received the coveted "British Banger Award" from this year’s King of Sizzle and legendary stand-up star Al Murray after a fierce cook off final in Manchester.
The Manchester sausage is a traditional pork with nutmeg and mace. It was first mentioned in an 18th Century Recipe book and believed to have originated as a result of the early Nutmeg trade into Manchester.
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