On-Site Meat Facilities
We process all of our animals on site in our multi-species fully EEC licensed state-of-the-art facility, which has been constructed with the welfare of the animals as a priority. Our Dry Maturation has been carefully designed to allow the hanging of beef carcases for up to 41 days and lamb carcasses from 7-14 days, not matured in vacuum pack.
Quality Accreditation - The Laverstoke Park Farm received full EC Approval for its Abattoir, Boning Hall and Retail Premises. Further accreditations include the Soil Association, EFSIS (European Food Standards Inspection Service) – this encompasses the entire meat division from receipt, slaughter, production, storage and distribution of our products and ingredients, ABM (Assured British Meat), BQAP (British Quality Assured Pork).
Everything we do from the design of the facility to our quality control procedures are all based on achieving the best tasting, healthiest food without compromise, for example the lairage was designed in consultation by Temple Grandin. We believe that to produce high quality meat, there are several keys steps; reducing animal stress to the absolute minimum in the lairage, cooling the carcass slowly over a 24 hour period and our large dry maturation rooms hanging beef for up to 41 days.
Laverstoke Park Farm has implemented a fully integrated management system to provide its customers with complete traceability from farm to fork.
We have recently established our own facility for dry-cured bacon, plus a facility for smoking and charcuterie.
Taste tests - we continually undertake blind taste tests where approximately 12 people, mostly from the farm units and sometimes our guests, test not only our varieties and breeds but also test to see if a change in the animal’s diet will affect the taste of their meat.
To discuss this, or other Business to Business opportunities, please contact Luci on 01256 772813
For all Abattoir enquiries please call 01256 772806