Last week's event, at its Weobley abattoir in Herefordshire, gave guests the chance to find out first hand about the running of a modern abattoir including a closer look at best practice and cattle selection as well as a tour of the plant. The day was rounded off with guests enjoying a very special lunch featuring Williams' finest Herefordshire Traditional Premium Beef.
As a supplier of quality meat to independent retail and catering butchers and wholesalers, RE Williams & Sons' new range has been designed to be time saving, cost effective and of a consistently high quality.
The locally sourced beef is matured for improved tenderness and flavour and trimmed to a high specification making it much easier for butchers to prepare, saving labour costs and minimising wastage. The new premium brand is Assured British Meat approved and carries the English Beef and Lamb Executive's Quality Standard Mark.
RE Williams & Sons owner, Sheila Williams, said: "We specialise in quality traditional Herefordshire beef and lamb selected from local farms. Our new range of Traditional Premium Beef is sourced from within forty miles of our abattoir and is fully traceable from farm to fork. After being matured for 21 days the beef is tender, succulent and full of flavour. Because the beef is trimmed to such a high specification there is little wastage so it's very easy forbutchers to prepare it