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Supply Partnerships Bring Champion Beef to Local Tables
2010-11-11

Championship-winning beef is primed to be the order of the day at both Stanforth Butchers and CCM Quality Foods in Skipton.

Simon Barker, centre, a director of CCM Quality Foods/Stanforth Butchers, with CCM general manager Jeremy Eaton, right, and auctioneer and livestock sales manager Ted Ogden.

Stanforth Butchers

Since buying the title winner and two further beef cattle, another prize winner among them, at Skipton Auction Mart’s November prime shows, master butchers at Stanforths, which also runs the meat processing unit at CCM Quality Foods, have been carefully preparing all three acquisitions for sale at both their Mill Bridge butchers shop and at the mart. It will go on sale from next week. (Mon, Nov 22).

CCM Quality Foods/Stanforth’s director Simon Barker explained: “Maturing the beef in readiness for our customers’ tables is a vital part of the process. We hang it for a minimum of 21 days to reach full maturity, resulting in a superior taste and texture.

“We also have a policy of buying from local farmers. This not only supports the agricultural community, but also helps keep food miles to a minimum, at the same time reducing stress on the animals.”

All three purchases were made by James Dewhirst, of Lothersdale, who is Stanforth’s ringside representative at the auction mart. He has a keen eye for what’s required of a top quality beef animal, an attribute that sees him regularly called in to judge monthly prime shows at Skipton.

The November victor, a British Blue-cross bullock, was exhibited by Calderdale farmer David Bamforth, of Wainstalls, Halifax, his eighth prime cattle championship success of the year. Stanforths also bought Mr Bamforth’s second prize bullock, along with a third bullock from GW & EJ Parker, of Bradley.

Mr Barker said: “We use every single part of the animal – there is absolutely no waste. The hindquarters produce beef topside, silverside and top rump roasting joints, along with fillet, sirloin and rump steaks, with shins and flanks utilised for mince and stewing beef.

“Forequarters are used for ribs, brisket, chuck and mince steaks, and shin stews, while we send the bones to various restaurants we supply, where they are used for top quality beef stock.”

The licensed meat processing unit at CCM Quality Foods also offers a professional butchery service, enabling farmers to have meat from their own stock cut, boxed and packed for onward sale.

CCM general manager Jeremy Eaton said: “CCM Quality Foods remains a key part of our operation. Many of our customers have farmed their land for generations, developing specific methods of farming that produce top quality livestock.

“Importantly, many producers are allied to country stewardship and farm assurance schemes designed to protect both livestock and the landscape.

“This personal contact with farmers, coupled with our established links with Stanforth Butchers, gives us hands-on control over the supply process and ensures that only meat carrying the distinctive carcase stamp guarantees will be good enough to pass through our on-site meat processing unit.”

link Skipton Primed for Annual Christmas Shows and Pork Pie Fest
link World Trials Finalist Top Dog at Skipton
link Bovine Babies Take Centre Stage at Skipton

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