T

HIGH QUALITY
FREE RANGE & RARE BREED
BRAISE
& T

AT BRAISE & TENDER:
WE SOURCE only the finest quality sustainable & ethically reared
animals. All our accounts demand a high quality level of produce with the
emphasis on free-range & rare breed meat which we are more than happy
to provide.
OUR STAFF are a vastly experienced team with an average age of 61.
They are skilled in all aspects of butchery, including handmade free-range
sausages and dry cured bacon. Whichever cut of meat you require, our
butchers can deliver.
WE DELIVER within the M25 and surrounding counties using our own
fleet of refrigerated vans or Nationwide via courier service.
FINEST
QUALITY
RARE-BREED
MEAT.

WE CURRENTLY SOURCE
OF OUR WHOLE PRODUCE FROM
90%
THE FOLLOWING FARMS
BEEF - Longhorn, Shorthorn, Aberdeen Angus, Red Poll, Dexter, Hereford, Galloway,
Belted Galloway, Welsh, Irish Moiled Cattle - Mount Grace Farm, Thirsk
Devon Red Beef and Veal - Brookfield Farm, Dorset
PORK - Saddleback, Gloucester Old Spot & Welsh Pigs - Mount Grace Farm, Thirsk
Blythburgh Pork - St. Margarets Farm, Blythburgh, Suffolk
Apple Fed Free Range Pigs - Orchid Farm, Brentwood
LAMB - Texel and Suffolk Sheep - Mount Grace Farm, Thirsk
Salt Marsh Lamb - Wales
POULTRY - Herb Fed Chicken - Woodhams House, York
Red Tractor Approved Chicken - Crown, Diss, Norfolk & Diaper Farm, Suffolk
GAME - Braehead, Kilmarnock
VENISON - Howletts Farm, Brentwood
KID GOAT - Devon

BEEF
FARM: MOUNT GRACE FARM, THIRSK, NORTH YORKSHIRE
FARMER: CHARLES ASHWORTH
At Mount Grace Farm all cattle are rare or traditional breeds, with the majority being Longhorn,
Shorthorn, Belted Galloway, Dexter, Aberdeen Angus, Hereford or Red Poll. These breeds take longer to
mature, and require extensive farming. However, the marbling this produces in the meat and the flavours
on the palate are well worth the effort!
They have a grass-based diet, which is what cattle have traditionally consumed for centuries. This diet
leads to a magnificent creamy-soft yellow coloured fat, which is high in Omega 3 oils. One of the lesser
known health benefits of grass-fed, traditional breed meat is this high level of Omega 3 oils.
When the time comes, these cattle are taken to a local abattoir, avoiding the stress of a long journey. We
have full traceability from the farm, through this slaughterhouse to delivery to the customer.
The bodies of these cattle are then hung in our maturation chiller, on the bone, for the specified amount
of time required by individual customers. The carcases will then be cut into a multitude of products
including steaks, roasting joints, burgers and primal cuts such as whole sirloins, fillets and rump and loin.

PORK
FARM: ST. MARGARETS FARM, BLYTHBURGH, SUFFOLK
FARMER: JIMMY BUTLER
The pigs that produce Blythburgh Free Range Pork are born outside and spend their entire lives
outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in our sandy Suffolk
soil and playing with their peers. They have shelter when they need it, in the form of large airy tented
barns in each paddock with plenty of bedding straw.
This extra space and activity not only ensures a vastly improved standard of living and welfare, but also
results in the pigs growing at a slower rate, for the simple reason that they are burning off more
calories than a pig enclosed in a concrete pen for all of its life.
By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional
flavour and succulence that has been largely forgotten in today's mass produced pork.

CHICKEN
FARM: HERB FED, YORKSHIRE
FARMER: EDWARD WILKINSON
Herb Fed’s free range chickens are fed on fresh herbs from Herbs Unlimited (a local herb grower) and a
corn based diet that provides a Yorkshire chicken with a difference and a flavour to be enjoyed by all.
A small batch of day old chickens arrive on the farm each week. They come straight from the hatchery
just a few miles up the road and go into our brooding shed where they are kept warm by gas heaters or
‘brooders’. At this stage fresh herbs are introduced into hay racks that are regularly topped up.
At 3 weeks of age they come off the heat as they have developed feathers to keep themselves warm.
Our chickens at 4 weeks old are moved from the brooding shed to a mobile outside shelter where they
are truly free range having constant access to a grass paddock to enjoy the outdoor environment.
During this period, they are able to make use of their natural instincts; being able to peck at the grass,
find and eat insects, dust bathe and soak up the sunshine.
They are fed on locally produced chicken feed that is a corn based diet free from growth promoters and
drugs. Whole corn is mixed in with the feed to give the birds a healthy cover of fat that helps it stay
moist once cooked and adds to the flavor of the meat.

KID GOAT
FARM: DEVON
FARMER: JAMES WETLOR
Our Kids are fed on a diet of milk powder until weaned, then ad lib creep and straw. Slaughtered after
6-7 months, the meat on these young animals retains the milky hew of veal whist having excellent
conformation.
The finished carcasses kill out around 15 kilos and have the look of a game animal rather than anything
farmed. We use Toggenburg, Saanan and Anglo-Nubien Goats from selected farms in the Devon area.
We only take goats from farms who care about their animals and have the same passion for welfare
standards as we do.

VENISON
FARM: HOWLETTS HALL GAME FARM, BLACKMORE ESSEX
FARMER: PETER MCCLURE
Set in 500 acres of beautiful farm and woodland. Howletts Hall is a place of natural beauty and
wildlife. You can taste the thought, care and respect of nature in our top quality venison.
Recently awarded a 5 for food hygiene from the environmental health office. We are the ONLY
legitimate, registered Venison and game processor within Brentwood borough council (EHO).
All our produce is fully traceable. Sourced from deer that are free to roam the Essex Countryside in
their natural habitat. These majestic animals provide high quality meat that is completely natural and
free from additives.

LAMB
FARM: MOUNT GRACE FARM, THIRSK YORKSHIRE
FARMER: CHARLES ASHBRIDGE
The majority of our flock of sheep and lambs are not rare breed. Instead we rear Texel and Suffolk,
because we find they suit our system; they are able to convert forage into meat effectively, are well
fleshed, and produce a very consistent quality of carcase.
Unlike pork and beef, lamb fat is deemed to be less desirable; therefore, these breeds are able to
provide the high quality of lamb, without the excess fat. However, we do farm some rare breed sheep
and lambs, mainly Jacobs, Ryeland.
The flock is kept on limestone based land, which is free draining and therefore very good ground for
raising sheep. The grass from this land is the mainstay of their diet, but in the winter months when this
is not as available we provide supplements to ensure the flock receives all the nutrients it requires.

CLIENTS:
OUR CURRENT CLIENT BASE INCLUDES:
West Ham FC and Charlton Athletic FC (training grounds), The Pullman Hotel Kings Cross, The Honorable
Society of The Middle Temple, Pinewood and Shepperton Film Studios, The Pigs Ear Chelsea, The National
Archives, Union Star Restaurants,The Genuine Dining Co, Levy Restaurants (ExCel) MW Eat, East Malling
Research Centre, Churchill Catering, The Rare Cow, Lexington, The Recipe, The Brookwood Partners and
Westminster Kingsway College.
CONTACT US:
PHONE - 07990 572 526
EMAIL - braiseandtender@gmail.com
@BRAISEANDTENDER
7 Bryant Ave, Gidea Park, Essex, RM3 OAP

BRAISE
& T
PHONE - 07990 572 526
EMAIL - braiseandtender@gmail.com
7 Bryant Ave, Gidea Park, Essex, RM3 OAP
@BRAISEANDTENDER
Braise & Tender is a subsidiary of Michael’s Catering Butchers

Traditional Values
TRUSTWORTHY
If there's a Freedom Food logo on the
packaging of the meat, fish and
eggs you buy, you know the animals
have been inspected to the RSPCA’s
strict farm animal welfare
standards.
The Red Tractor logo on pack means
your food or drink has met these
responsible production standards
and is fully traceable back to
independently inspected farms in
the UK.
QUALITY
SALSA is a food-safety
standard written by
experienced food safety
experts to reflect both the legal requirements
of producers and the enhanced expectations of
'best practice' of professional food buyers.
SALSA is a non-profit making joint venture
between the four main trade associations
representing the UK Food Chain.
The Longhorn Cattle Society is a
registered Charity in the UK and
was founded in 1878 to promote
and improve the breeding of the
ancient and magnificent English
Longhorn Cattle, and to maintain
their purity.