The Newman family have generations of agricultural experience on their farms in Berkshire, Hampshire, and Oxfordshire. We have worked with them for many years, and much of the beef we sell as joints etc, or use in our pies comes from the Newmans…that way we know that the quality will be superb. The Newman herds graze in lush grassy fields all summer long. When the weather turns colder and the grass grows less abundant, their diet is supplemented with barley grown by the family for this specific purpose. The accent throughout is on sound husbandry, where animal welfare is a priority. Artificial, inhumane, or unnatural techniques are never employed.
The result of this traditional care is beef of exceptional quality. Green’s Master Butcher Royston Hine and the Newmans have between them unrivalled knowledge of the respective merits of the different beef breeds and cross-breeds – among them Limousin, Belgian Blue, Black Hereford, Aberdeen Angus, Red Pole and Simmental. As a general rule, both Royston and the Newmans favour a Hereford Cross for consistent texture and flavour.
Whole sides of Beef are hung for 7 – 14 days in high-ceiling refrigerated units before being delivered as quarters into the shop chillers where further hanging occurs. After cutting, the ribs and sirloins are re-hung for a further period of up to 14 days. All prime joints (rump, topside, silverside, toprump) are then trimmed and vacuum packed until needed, and maturation continues within the vacuum pouch. All prime steaks and joints, whether bone-in or boneless, are matured for an average of up to six weeks. This ensures maximum flavour and texture. Royston and his butchery colleagues in the shop are happy to advise customers on selection:
- Top Rump
- Fore Rib
- Top Rib
- Rib Eye
- T Bone