The Farmers Mart Aug-Sep 2019 - Issue 64 | Page 48

48 WATERFORD HOUSE FARM AUG/SEP 2019 • farmers-mart.co.uk Whatever your accounting or tax needs, our experienced and friendly team can help you. Established in 1946 we are an independent firm of chartered accountants, providing a comprehensive range of accountancy and advisory services tailored to suit your par�cular business needs. “Proud to be working with the Atkinson’s of Waterford Farm and R & J Meats” We believe a personal client service is paramount to a successful business relationship. T. 01765 604 215 E. [email protected] www.femetcalfe.co.uk Wensleydale Bacon Ltd. Tenant Close, Standard Way, Northallerton, North Yorkshire, DL6 2XE Supplying bacon to thousands for 25 years! Pleased to be associated with R & J Meats and wish them continued success. *You can view our product list and delivery areas online* Tel: [phone] | e: [email protected] www.wensleydalebacon.co.uk Elphin Co-Operative Livestock Mart ELPHINMART.IE SALES EVERY MONDAY for weanlings, cows, in-calf heifers & sheep. SALES EVERY WEDNESDAY for heifers & bullocks, plus special shows & sales. “We are proud to be associated with Rob & Ryan Atkinson, supplying cattle every spring & harvest time to R & J Meats.” Elphin Co Operative Livestock Mart Limited, Palace Road, Elphin, Co. Roscommon Manager: Gerry Connellan. T: [phone] | [phone] | [phone] | E: [email protected] Hereford, Charolais and Longhorn that have all gone through the same 18-26 months of pasture rearing, have been fed the same way, had the same maturation, have been salt-aged and apart from visually could a difference be made? No. That’s why it is not necessarily down to breed of cattle but the way the animal is bred, reared and fed.’ ‘Breeds can differ considerably when it comes to their fat : muscle ratio and therefore personally I feel some are more suited to joints as opposed to steaks,’ says Ryan. ‘We have to remember though, there is very little that is not consumed nowadays. It is trends that dictate our business to be honest, and what chefs prefer for their menus – and rare breeds and marbling are fashionable at the minute.’ ‘Through years of knowledge it has long been said that Rob can ‘ken a beast’ and this is where we stand out from so many other similar establishments as we can finish the livestock to meet our needs.’ That’s where an eye for detail is where our standards come in. We are looking for weight, size, length and shape. This has included diversifying from our traditional Charolais and Limousin that finish well to include Longhorns due to demand from customers needs.’ Rob’s purchase of sheep from livestock markets follows the same mantra the family adopted many years ago. ‘Follow the lambs, always follow the lambs. Rather than sticking to an auction market. I go to Northallerton market every week, but we will also buy at others including the likes of Malton, Wigton and Acklington and we follow the seasons too. The number of lambs each week depends considerably on the customers’ needs.’ ‘We don’t go with the first glut of spring lambs as a lot of those are fed inside. What we always say, and it is an old proven saying, is we want lambs to have two roastings – one in the summer sunshine and the other in the oven. Early-born lambs can eat quite leathery because they have been indoor-fed, so we always try to avoid that first 2-3 weeks of spring lamb availability. They need that flush of grass in them. For us it is Texel and Beltex lambs that are best for cutting.’ ‘ we pride ourselves on not having forgotten our roots ’ ‘You get more depth of flavour with hoggs, and once again it comes down to maturation. They’ve had more grazing time and you get a stronger carcase. We look at 42-48 kilos liveweight.’ Whether it is beef, lamb or any other livestock what Ryan and Rob are looking for is consistency and quality. ‘That’s what chefs want,’ says Ryan. ‘At the end of the day if someone looks over and says ‘your steak is bigger than mine’ it’s not good. We pride ourselves on sourcing the best possible livestock that will bring that best possible consistency. That’s also why we do it ourselves. As a company we have a QCN policy – Quality, Consistency & No Compromise.’ Since Rob and Jo started out back in 1978 the farm has grown from its initial 28 acres to 80 acres and a further 30 acres rented. R&J Butchers has grown consider- ably and having built a new factory in 1992 it has been extended in 2011 and 2018. The company supplies everything a butcher is renowned for and both Ryan and Rob