We set out with one simple mission:
We are delighted to have been awarded the prestigious award of Best Online Butcher's Shop Of The Year for the second year running. To win this award with UK wide competition is a real accolade. The judges specifically cited the quality of our online shop and product range, as well as the innovation which we are bringing to the Butchery sector within Great Britain. This certainly goes a long way to confirm our long held belief that the public really do appreciate heritage breed quality meat and are as keen as we are to support ethical British farmers.
The British Isles has some of the finest beef, pork, and lamb breeds in the world, bred to perfection in the 18th and 19th centuries, to yield more marbling and fuller flavour. Our mission is a return to the nation’s table of our heritage breeds, with a founding principle of Farmison & Co being that the more we demand them, the more farmers will rear them.
We Are Master Butchers
, and with every mouthful expect exceptional quality. We're masters of dry aging meat on the bone, to relax the meat to tenderness and ensure intense, savoury flavour. All our prime beef is dry age matured, with our meats cut fresh specifically for your order and not before, for optimum quality.
Our farmers command big reputations among chefs, with our heritage breed herds and flocks in the Yorkshire Dales supplying world famous kitchens. Our mission is to widen access to
We want you to enjoy every mouthful of your order. If however, you feel a product does not live up to our usual high standards please
Chris Berry (Yorkshire Post's Farming Correspondent) interviews the founders to Farmison & Co to unearth the passion which is driving their mission to get the nation to Eat Better Meat.
'Taste is everything. Without it there would be no Farmison & Co. It is that passion for sourcing quality heritage meat that drives us on', says John Pallagi founder of the UK's leading online heritage breed meat retailer.
'What I learned from them is that understanding the value of provenance and sourcing quality heritage meat produces romance on the menu, but then the penny dropped that this amazing produce should also be more readily available to cook at home. That's where what we are doing is very much pioneering the growth of British heritage breeds and putting them back on the family's dining room table.'
'At Farmison & Co we are working together with farmers and actively promoting values that were in danger of being lost elsewhere through industrial processes.' says Lee Simmonds co-founder.
'Heritage breed meats of beef, lamb, mutton and pork are now very much in demand through Farmison & Co as the realisation that their taste is far superior to what is normally found pre-packed on supermarket shelves. Greater marbling has a key roll in what makes the difference. We believe that meat buyers have become far more discerning about what they purchase today and understand marbling more than they used to.' says Lee Simmonds.
Heritage breeds, sometimes referred to as native or rare breeds, have maintained their appropriate amount of nutritional fat content and it is this that our customers are recognising is super important to the quality taste that we offer in helping everyone to eat better meat.' says John Pallagi.
Farmison & Co's belief is that quality starts with the farmer and ensuring they get a fair deal.
Rather like wines or great whiskys, everyone is now developing their own list of favourite breeds of meat whether beef, sheep or pigs. Farmison & Co's expanding list of farmer suppliers is also contributing to customers' fascination.
'We started Farmison & Co back in 2011 and we now have the biggest range of cuts from the largest variety of heritage breeds online in the world.' says Lee Simmonds.
Several heritage breeds are recorded as rare breeds and there is sometimes a misconception that rare means that by eating meat from that breed somehow causes more of a problem for the breed in the future. John sees what Farmison & Co is doing is helping all heritage breeds.
'The reason breeds become rare is because they have not been as popular over the years due more to the fashion that sent the UK down the lean meat route. If we eat better meat from them there would be a greater quantity of them produced. That's the ethos of what we're trying to bring about through recognition of heritage meat quality.' says John Pallagi.