Buying better meat is the ultimate investment to make in your kitchen
In an era of convenience, the act of actually choosing your produce has become more than just a culinary decision; it’s an ethical one. At Lakings, we have always believed that accountability, transparency and honesty are the secret ingredients when it comes to food. Every meal should have them.
For our customers and our team, the ‘Ethics of Choice’ isn’t about eating more; it’s about eating better. And as National Butchers Week (March 3-8) approaches once again, there’s no better time to reflect on the traditions and values that have seen not only Lakings, but butchery as a profession, stand the test of time.
When we talk about provenance, when you see ‘locally sourced’ referenced, we aren’t just using a buzzword or paying lip service to produce. We are talking about a physical map of Lincolnshire and beyond, just. Take our quality Lincolnshire beef, for example. We prioritise grass-fed, slow-matured cattle from local farms such as John Needham’s at Gayton-Le-Wold. By allowing the animals to mature at a natural pace on a natural diet, we ensure a depth of flavour and marbling that mass-produced meat simply cannot replicate. Not to mention happier animals, and trust us when we say you can see and taste the difference.
This philosophy extends across our entire counter. Our ‘Yellow Belly’ pork comes from pigs fed on grain grown on the very same farm where they are reared. Our Herb Fed chicken from North Yorkshire is another example of our refusal to compromise – and the power of using what you have to hand to the benefit of your livestock; these birds in particular enjoy an extra 6-8 weeks of life as well as a diet of fresh herbs – aby product of the neighbouring farm – which results in a succulent texture that harks back to how chicken used to taste. How chicken should taste.
Choosing Lakings, in fact, choosing your local butcher, means choosing a shorter supply chain. It means choosing animals that lead a high-welfare life and choosing farmers who are paid a fair price for their stock. For the educated cook, this accountability offers a unique peace of mind as well as a delicious meal. When you know exactly where your food comes from, you can taste the difference in every bite. This spring, we invite you to move away from the ‘basket-fill’ mentality and rediscover the joy of locally sourced produce with a story.
