About Isle of Wight Meat Co
Our philosophy at the Isle of Wight Meat Co. is that if we are going to eat meat, we need to do it better. We believe in livestock raised to the highest welfare standards. A supply chain that is transparent and equitable (from Farm to Fridge). And a slow, nose-to-tail approach to our ageing and butchery. We believe that we don’t have to eat meat everyday, and as a result our health and environment will benefit. So yes eat a little less, but more importantly, Eat Better.
For centuries meat has been aged on the bone, hanging in the open air. We then got really smart at refrigerating and speeding up the process. The result has been more intensive, faster and cheaper meat. But at the expense of flavour and tenderness. At the Isle of Wight Meat Co. we have decided to slow it down. We hang our meat, on the bone, in our Himalayan Salt Chamber for up to 8 weeks. The result: rich, sweet buttery flavours and juicy tenderness.
We are based on our family-run farm on the Isle of Wight. Our old business model was based on supplying supermarkets and well-known restaurant chains. We decided to change our ways. So we built our own maturation and butchery facility. Its an ongoing process, but we now have outdoor cattle, sheep, pigs and game on the farm. We also work with other specialist local farms, all packaged together under our Isle of Wight Meat Co. brand.