Left to right, Steven Mettrick (Managing director), Beaton Lindsay (President of the SFMFT), Sheila Dillon, Councillor Young, John Mettrick (MD), Tania Mettrick (John's Wife)
On Wednesday 19th August Sheila Dillon of the Food Programme on Radio 4 officially opened a new cutting plant at Mettrick’s. The event was attended by both the president of the National federation of Meat and food traders Mr Jim Sperring and the Scottish federation president Mr Beaton Lindsay and the CEO of the Q guild Gordon Newlands. Over 100 guests including farm suppliers, catering , wholesale customers and representatives from all sectors of the meat industry were invited to look around the new facility.
John Mettrick said “The new cutting room will allow us to widen our horizons as we will be able to gain accreditations that can open up new markets in catering and food service to us and we will be able to extend our kill, cut and process services to farmers through the extra capacity”. At this moment in time the importance of this service to farmers is exemplified perfectly by the situation in the lamb market where prices are depressed. Rather than take a lower price for their stock they have the option of bringing it to us for processing and selling direct to the consumer.
1. Get the meat
Any decent barbecue needs a good selection of quality meat. Here at Mettrick's we have put together BBQ meat boxes designed to give you more meat for your pound.
2. Invite your mates
Before you get ready with our tips on lighting the perfect barbecue, it's probably a good idea to invite some friends and family!
3. Room temperature is best
Allow the meat to come up to room temperature before cooking. Don’t cook straight from the fridge as it will take much longer to heat the core. Remember to use separate utensils for raw and cooked meats.
4. Experiment with marinades
Experiment with meat marinades. Why not try a few of our own favorites such as chilli & lemon pork loin steaks and piri piri mini chicken fillets , which you will find in our BBQ Mini Meat Box and BBQ Bonanza Meat Box. We have done the hard work for you!
5. Light your Grill
Something that so many people ask for help with is to be able to light a barbecue. http://www.simple-bbq.com has made this short video to demonstrate how to light a bbq. The charcoal in this video took half an hour to come to temperature and cooked for over an hour. It is important your grill has reached a steady temperature by the time of cooking to ensure all meat is cooked thoroughly.ht a barbecue.
6. Be a grill master
Start with a clean, oiled grill to keep food from sticking. Preheat the grill, give it a scrub with a grill brush and then brush it with vegetable oil. Light your barbecue at least 30 minutes prior to cooking!Avoid turning meats frequently on the grill -- one flip is all they need.
7. Check your meat is cooked!
Ensure all meat thoroughly cooked before serving and eating - juices should run clear, especially with sausages and burgers. Take extra care with poultry, To test chicken, cut into the thickest or centremost part of the meat with a knife. If it is at all pink, sling it back on the barbecue until it's white throughout.
8. Don’t forget to rest
Once your meats are grilled to your taste, let them rest for a few minutes on a warm plate tented with foil. This gives the meat time to “rest” and lets the juices regroup for the best flavor.
9. Get a beer
Don’t forget to kick back, relax and enjoy the fruits of your labour!
It’s not something you come across every day while browsing the shelves of your local butcher…but to celebrate Glossop North End making it to the 2015 FA Vase final at Wembley on May 9th, we have created a BLUE pork pie!
A family sized limited edition blue pork pie costs £4.90 or a medium sized pie is just £1.25. If you buy a family sized pie or four medium sized pies you will also get a 30p off voucher to spend on one of two Howard Town Brewery ales at Praze in Glossop.
Our special edition pork pie is reminiscent of a time 6 years ago, when Glossop North End made it to Wembley and we created the blue sausage, which went down a storm in and around Glossop!
Also, in 2010 Mettrick’s won the best football pie in the country with one of the pies they supply to Glossop North End.
Coming up with the idea was the easy part! After umpteen attempts we decided edible blue food spray was the only way to get the pie to change colour!
John Mettrick is donating 10 per cent of the proceeds from the blue pork pie to the club, which he’s also been supporting with meaty offerings on the club’s journey to Wembley.
The blue pork pies are on sale in our Glossop shop and also available to order for the rest of the week.
Here at Mettrick's we have created a new Super Lean extra trimmed meat range in association with local Great British athlete Eric Ham.
The perfect addition to a nutrition plan geared towards improving health, losing weight and increasing energy levels, all items in our Super Lean meat range are low in fat and calories yet high in protein.
All of our meat is unprocessed and of the highest quality, with no added water or salt, which can often be the detriment of any keen dieter.
In association with Eric Ham, a local Great British Judo athlete, we have put together a range of super lean cuts of meat that are all high in protein and low in calories.
"Mettrick's chicken is of the highest quality, I choose to eat the extra trimmed super lean chicken as part of my training schedule as I find it helps increase energy levels and build muscle. "
Eric HamJudo Athlete for Great Britain
So whether you're a body builder, an athlete or just looking to eat a bit healthier by making healthier choices our Slimmers Choice Meat Boxes are the perfect choice.
Our Slimmers Choice Meat Boxes are designed to save you money. For just £20, you can select a variety of options from our super lean meat range, from piri piri extra lean turkey steaks to our extra lean chicken kebabs which also contain one of your five a day!
Take a look at what our super lean meat range is packing......
|Super Lean Minced Beef||Rich source of protein, also loaded with nutrients and antioxidants, including zinc, vitamin B6, and alpha lipoic acid, these are responsible for creating antibodies and keeping blood sugar levels in check.||3 ½ oz (100g) serving of our 100% visible super lean mince has just 124 calories and 4.2 grams of fat, but offers up 24 grams of protein.|
|Super Lean Chicken Fillets (Extra Trimmed)||Loaded with nutrients and antioxidants, including iron, vitamin B6, and an amino acid called tryptophan which will help you feel fuller for longer. Chicken also has a high protein to calorific value, which means it is ideal for the natural repair of the body's muscles and bones after exercise.||3 ½ oz (100g) serving of our extra trimmed chicken has just 97 calories and 2.3 grams of fat, but offers up 22 grams of protein.|
|Super Lean Turkey Steaks (Extra Trimmed)||
Turkey meat is a source of iron, zinc, potassium and phosphorous, all of which are essential nutrients our body craves. It is also a source of vitamin B6 and niacin, which are essential for the body's energy production. If that wasn't enough, turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
|3 ½ oz (100g) serving of our extra trimmed turkey steaks contains 106 calories and 0.6 grams of fat, but offers up 25 grams of protein.|
|Low Fat Free Range Pork Sausages||
Pork offers a much higher potassium content when compared to poultry and is a good source of Vitamin B6 and Phosphorus. Pork is also very good source of Protein, Thiamin, Niacin and Selenium.
3 ½ oz (100g) serving (2 sausages) of our low fat pork sausage contains 199 calories and 9.5 grams of fat, but offers up 28 grams of protein.
If you are worried about eating red meat too often, there's no need as many leading dieticians now say you can safely eat lean red meat up to twice a week and to simply make sure you choose the right stuff which is at least 90% lean.
Here at Mettrick's we have launched our new raw & natural pet food range, made using only the finest, freshest quality meat taken directly from our own abattoir.
We use ingredients that would never normally be used in pet food, such as fresh chicken, turkey leg meat, fresh fruit and vegetables along with oils and vitamin & mineral supplements. Ingredients have been analysed, confirming they contain the right amount of the various proteins, carbs, fats, vitamins and minerals for a healthy diet.
Recipes are carefully produced in small batches to guarantee quality and consistency. They are made in a purpose built, fully approved facility that is of a hygiene standard that rivals some of the best manufacturers of human grade food. The ingredients too are of top quality human grade*.
The BBC have filmed and broadcasted an episode of ‘Call the Council’ which features our Stalybridge shop.
The BBC together with Environmental Health Officers followed our journey from start to finish, as we opened up our new shop in Stalybridge.
From weekend trading in a market style shop to fully fitting a retail premises, we have provided the community of Stalybridge a secure site whereby they can now buy their favourite products daily.
The shop has proved a huge success since opening, watch our journey here.
In another great endorsement of our working practices, Mettrick’s
abattoir was recently paid a visit by BBC’s Matt Allwright for a new
series of the television show the ‘Food Inspectors’.
Matt was observing the rigorous meat inspection process in
abattoirs and highlighting best practice and the necessity for good
inspection of animals and meat.
“We were only too happy to help and delighted our abattoir was
chosen as an example of the correct inspection procedures” explained
The Food inspectors series stared last night on BBC, with Mettricks featuring in the First episode.