Factual Friday #10. Why mileage is important?

All our meat is sourced within a 13 mile radius of the shop from local farmers and producers with the sole exception of Haggis.

The slaughterhouse is 10 miles from the shop. Shorter travelling times reduce stress to the animal which improves the quality of the meat. We insist our animals are slaughtered first to minimise stress.

The science bit: The energy required for muscle activity in the live animal is obtained from sugars (glycogen) in the muscle. In the healthy and well-rested animal, the glycogen content of the muscle is high. After the animal has been slaughtered, the glycogen in the muscle is converted into lactic acid, and the muscle and carcass becomes firm (rigor mortis). This lactic acid is necessary to produce meat, which is tasteful and tender, of good keeping quality and good colour. If the animal is stressed before and during slaughter, the glycogen is used up, and the lactic acid level that develops in the meat after slaughter is reduced. This will have serious adverse effects on meat quality. Source: www.fao.org

How far has your meat travelled?

Our Beef comes from Park Farm, Blickling Estate. Distance from shop: 2.7m

The Lamb comes from Dole Farm, Hevingham. Distance from shop: 3.2m

Our Pork comes from Thwaite Farm, Aldborough. Distance from shop: 5.2m

Poultry comes from Martins Farm Hindolveston. Distance from shop: 13m

Venison comes from the Gunton Park Estate and is shot to order. Distance from shop: 5.6m

Our Eggs come from Davis Eggs at Bawdeswell. Distance to the shop: 12.7m

Our game is sourced from the four local shoots that surround the shop. Flashpit Farm at Blicking, distance from shop: 1m

Whitehouse Farm at Itteringham, distance from shop: 3.5m

Pickles, Preserves and Chutneys come from Jubberwacky at Suffield. Distance from shop: 8.6m

Local known suppliers means you can see what your eating in the field. Want a visit? No problem

Having the best raw product is key to the success of the end product.