IMPORTANT UPDATE Jan 2009: Unfortunately, Digby Gribble who owns the business is no longer involved with the farm in Chettle; thus far he has been unable to find a source/farm locally with the ability to tend the cattle and pigs in the manner that is required to produce this specialist product. He has decided, coupled with the economic climate as it is, to suspend the Kobe Beef and Kurobuta Pork business. He is hoping that in the future this will alter and, of course, the situation will be updated again on here as soon any changes are made. Stocks of Kobe and Kurobuta products are virtually exhausted — the shop items will remain for reference only, with zero stock level. On a brighter note ...
The Rosé Veal, although a small market, has been very well accepted by Chettle Beef’'s customers. Although Digby is no longer rearing the animals personally, he has a reliable local farm that is willing and very able to do this. They will produce the animals; Chettle Beef Producers will hang, cut and package the meat; between them the two businesses will sell the products.
We have our own cold room which gives us control over the preparation of the variety of cuts we offer. Our products are allowed to mature before our Master Butcher comes to our premises to prepare these. These are then frozen to retain the top quality for which our goods are known.
