All carcasses are properly conditioned and matured. The taste of the product is also affected by its fat and chemical composition which is influenced by a number of aspects including the natural feeds and grazing types that make up the animal's diet. Tenderness and Texture Of all the attributes of eating quality, texture and tenderness are rated most important by the average consumer and these appear to be sought at the expense of flavour and meat colour. They too are of the most difficult to define objectively. Whilst age and breed influence baseline tenderness, other controllable factors at the plant play a much more important role in ensuring tenderness.
Stress is of course, another overriding factor.
The way meat is treated during the first 24 to 48 hours after slaughter can significantly affect tenderness, so this period is extremely critical to consumer satisfaction. Our Beef products are matured for around nine days and Lamb for two to five days in a controlled environment prior to dispatch. Tenderness, just like juiciness, is related to certain processes used in the production, transporting, slaughter, electrical stimulation and proper conditioning and curing of the carcasses. These processes are given the uttermost care and attention to ensure that the product is always tender. The product has a distinctive beige fat colour which is more pronounced in the summer months.