Welcome to Alternative Meats Online Shop

Welcome to Alternative Meats - Deliciously Different



Highly Recommended


    ******** STILL HERE FOR YOU ********

 

WE'RE STILL GOING STRONG!!  TO HELP OUR REDUCED WORKFORCE

AT THIS TIME, WE ARE RUNNING A TWO WEEK LEAD TIME ON 

ORDERS - NEXT DELIVERIES ARE SCHEDULED FOR THE 17TH AND 18TH JUNE.

 

There is a great video clip for you to enjoy, of Ynyshir's Michelin Star Chef Gareth Ward,  cooking our Welsh Wagyu Short Ribs on James Martin's Saturday Kitchen Programme recently - find it in our Welsh Wagyu section.  The boys have also been on an adventure recently in James's Highland and Islands Programme recently - two big men in a very small mini !!  Did you see it?  You can catch it on ITV Hub.

 

 

 

 

 

 

OUR CHECKOUT IS NOW OPEN

CONTACTLESS DELIVERIES

Our courier has announced their own plans for Contactless Deliveries at this current time.

 

   WANT TO SEND A CUDDLE?

  WHY NOT GIVE A GIFT VOUCHER?

 

 

              

WELSH WAGYU BILTONG

 

NOW IN FOUR AWARD WINNING FLAVOURS!

 

                                                

Don't miss out on our Gold Star Award Winning Mangalitza Bacon !

We have developed two flavours, "Dry Cure" (Plain) (Three Gold Stars 2019) and "Black" (Treacle Cure) (2 Gold Starts 2019) ... and both are available to buy here on the website.

 

We've also have the fantastic * * Gold Star Award winning Mangalitza Gammon available, as well as our delicious Mangalitza Burger .

 


 

Wagyu Cattle were originally bred in Japan, and are renowned for producing beef of a superior eating quality - if you like, Wagyu is the Rolls Royce or Dom Perignon of the Beef world.   The unique taste and unctuous, buttery texture are due to the marbling of fat within the meat, fat which will begin to melt at room temperature.   It is also magically low in mono-unsaturates, which means you can relax and enjoy it without worrying about your health!

Our Welsh Wagyu cattle are reared by the forward-thinking Ifor Humphreys in Montgomeryshire, where they graze on the clover rich pastures of his family farm.   They are finished on grass or hay and a blended grain ration grown on the neighbourhood farm, and Ifor also gives them a daily pint of locally brewed Monty's Beer and a little massage, echoing the traditions followed by farmers from Kobe, in Japan, who made Kobe Beef famous.