‘Crowd­butch­ing’ meat

Somerset Life - - FOOD NEWS -

Matt Lam­pey, who has a 165 acre farm in South Chard, has signed up to a new con­cept called ‘crowd­butch­ing’, where cus­tomers get to se­lect one of his cows, on­line, from home, and com­mit to buy­ing a share (roughly 3%). When suf­fi­cient shop­pers have signed up at buy­a­cow.uk and the cow is 100% sold, it’s trans­ported to an ar­ti­san butcher where the meat is ma­tured for three weeks be­fore the cuts of Bri­tish beef are de­liv­ered di­rect to each cus­tomer.

Matt and his brother Al­bert keep a mix­ture of cat­tle breeds at their farm, in­clud­ing Li­mousins, Bri­tish Blue, Shorthorns and Charo­lais.

“Noth­ing is wasted. Only when the en­tire cow has been bought does it go to the butcher. So, un­like the super­mar­kets and tra­di­tional butch­ers, there’s no un­wanted beef to dis­pose of,” says Matt.

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