Food & Drink

Albert Matthews

The butcher that specialises in grass fed, top quality meat from traditonal and rare breeds.

Founded in 1935, Albert Matthews is a family butchers that sells fine quality meat from traditional and rare breeds. Based in Bury, Lancashire, they aim to source all their meat from within 100 miles of the shop from designated areas of outstanding natural beauty, which include the Lake District, Yorkshire Dales and the Forest of Bowland. As of 2012, they offer their meat to the nation through their online meat ordering service.

Their produce is also available in some of the most lauded food halls of the country, including Selfridges, Fortnum & Mason and Harrods.
 
NAVIGATION
 
Is incredibly easy – with varied categories full of high-res photos and informative copy that has a friendly yet professional touch, all in all it's a high quality online butchers shop and a great good go-to source of meat on the web.
 
GRASS-FED & DRY AGED
 
The secret behind the award winning taste of all Albert Matthews meat comes from the rearing and ageing process (the majority of UK cattle is fed grains in order for them to bulk up before slaughter). This brand works closely with farmers to ensure that their animals have a natural grass fed diet, which makes for flavoursome beef, with a higher content of vitamin E and omega 3. Albert Matthews mature their beef following a special dry ageing process for a minimum of 28 days and for some of their premium steaks, up to 56 days. The pork and lamb are also dry aged for up to fourteen days, which makes the meat incredibly tender and intensifies the flavour.
 
AWARD WINNING
 
Albert Matthews has received over twenty-six prestigious awards for its fine meat, including sixteen Great Taste Awards and in the 2012 Great Taste Awards, a 2 Star gold for its dry aged Galloway sirloin steaks.
 
GOOSNARGH, LANCASHIRE
 
Famous for top quality slow-grown poultry , Reg Johnson at Swainson House Farm has been rearing the best poultry since the 1960s. No growth promoters are used on the chicks and ducklings, and their outstanding flavour and texture stems from the fact that they are reared at a natural pace for eight to ten weeks (rather than the usual 6). It results in a crispier skin and a moister, fuller body of flavour, which is why a long list of the most acclaimed chefs around the country use them, including Gordon Ramsay, Simon Rogan, Nigel Howarth and Paul Heathcote.
 
ALL IN ALL
 
If you’re on the lookout for reasonably priced meat online but don’t want to compromise on the quality and flavour, Albert Matthews should be your first port of call. Since it sources all its meat from farmers it actually has a relationship with and with three generations of knowledge and expertise on what is required to produce the best quality, most flavoursome meat.

July 2013.