We can trace all of our products back to the farm or farms they came from.
Like all food producers, we adhere to a number of EU regulations governing our industry for the protection of consumers.
The Compulsory Beef Labelling Scheme aims to give the buyer clear, reliable information about the beef they purchase and where it originated. Beef labels (except mince or trimmings) should clearly display:
- a reference number or code
- the name of the member state or non-EU country in which the animal or group of animals were born
- the name of the member state or non-EU country in which the animal or group of animals were raised
- the words ‘Slaughtered in: [name of member state or non-EU country]’
- the licence number of the slaughterhouse
- the words ‘Cutting/cut in: [name of member state or non-EU country]’
- the licence number(s) of the cutting plant(s)
- the EC roundel of the site that has packed the product
Lamb and pork are slightly different, as there is no requirement to state the licence number of the slaughterhouse or cutting plant on the label; however the origin of the product should still be clear.
Our labels also contain our unique Traceability Code, which allows us to trace a product right through packing and production, back through maturation and to the delivery paperwork. The delivery paperwork then allows us to go back to the abattoir and obtain the back-to-farm traceability that all businesses like us have to be able to perform to meet the standards required by the variety of accreditation and audit bodies. Slaughter and stunning We only sell meat from pre-stunned animals.
We work alongside our trusted suppliers and partners to ensure that our high standards are maintained throughout the sourcing and preparation of all of our meat.
We currently have 28 approved abattoirs in the UK that supply us with beef and lamb.
All approved and licensed abattoirs must have an onsite Official Veterinarian and Meat Inspectors (supplied by the FSA and FSS) as well as their own team of trained Animal Welfare Officers. The Manual for Official Controls (MOC), which is available on the FSA (Food Standards Agency) and FSS (Food Standards Scotland) websites, gives you details of the tasks, responsibilities and duties of the FSA/FSS staff and veterinary contractors in approved establishments.