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Grid Iron Meat
Forequarter Butchery
The Meat

Native breeds like Belted Galloway, Gloucester Old Spot, or Ryeland sheep are shaped by the land they come from. They graze in small pastures, hedgerows, moorland and lowland meadows. Their diets are seasonal. Their pace is natural. And in return, they give us meat with depth, fat that carries flavour, and cuts that roast or braise into something unforgettable. This kind of meat is not bred for yield alone. It’s bred for quality, character, and compatibility with its environment. When cooked properly, it rewards you with something that feels rooted and real — not generic or mass-produced.

How to Buy Good Meat

Buying good meat starts with asking the right questions — not just about the cut, but about the animal, the farmer, and the journey from field to butcher block. In an age of pre-packed trays and barcoded anonymity, making a conscious choice to buy better meat is one of the simplest, most powerful ways to support proper farming and better flavour.

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How We Prepare and Age Our Beef Before It Even Reaches Your Pan

Before a single flame is lit or a skillet gets hot, the character of beef has already been shaped by a series of quiet decisions — choices made over time, with tradition, flavour, and respect for the animal in mind. This section is less about process and more about principles: what we believe makes beef worth cooking.

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Why British Meat Matters

At Grid Iron, we believe in these values. British meat matters not just because it tastes better, but because it anchors us. It connects our food to the seasons, our cooking to a place, and our choices to a deeper kind of care.

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Understanding the Beast: A Guide to Beef Primal Cuts

Beef is a big beast, quite literally. To cook it well, it helps to understand where each cut comes from, what it brings to the table, and how best to honour it. This section breaks down the cow into its primal cuts — the major muscle groups and regions that determine flavour, texture, and cooking method.

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