30 Celtic Pride producers met at Celtica Foods, Cross Hands on May 18th for the annual supplier meeting.
Producers were given a tour around the butchery. Edward Morgan highlighted the variations on carcase weight and their implications on steak sizes. Three hind quarters from light (280kg), medium (335kg) and heavy (400kg) carcasses were subsequently boned out and cut to 1” thick steaks. Their weights ranged from 200g to 420g, this variation is generally not welcomed by chefs.
A ‘hip bone’ hung carcase was shown. This method gently stretches and manipulates the muscle fibres to produce even higher quality primal cuts for steaks.
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