Weetons beefs up butchery counter
Weetons of Harrogate is expanding its butchery counter with the introduction of a range of extra-matured 42-day aged local beef along with a new selection of homemade charcuterie.
Since installing a dry-ageing cabinet in store in December, the high-end food hall now holds matured dry-aged beef available in all prime cuts including steaks (sirloin, rump, rib eye and T-bone), carvery ribs, Cote du Boeuf and rolled sirloin.
All its beef is ethically produced and sourced within a 20-mile radius of the store, said head butcher Colin Robinson.
“Dry ageing improves the eating quality of the beef. It deepens the flavour and enhances the tenderness and texture by enabling the muscle fibres to break down in a controlled environment,” he said. “We already dry age our beef to 28 days but we’re delighted to be able to offer an ‘extra-matured’ range which deepens the flavour even further.”
Weeton’s new range of homemade charcuterie is made from traditional breeds of pig such as Large White, Saddleback, Welsh and Gloucester Old Spot, sourced from Robinson’s family farm in Pateley Bridge.
The range, made by the in-store butcher team, includes slicing and snacking salamis, chorizo, air-dried ham, and sliced & cubed pancetta.