Eat Better Meat

Welcome to Alternative Meats - Deliciously Different

EAT BETTER MEATS

 

                                                                                

At the start of next year Alternative Meats has been in business for 20 years - and over that time we believe that we have learned a lot about Artisan Farming in the UK, and exactly what goes into making our meat products shine above the rest. If we had supplied "run of the mill" beef, pork and lamb over those years, we don't think we would be here today. To be different - to search out only the very best, to find Farmers who really care about their animals and whose welfare standards are well above average - that has been our aim and we are very proud to be known for our specialist meats and unsurpassed quality.

 

Always listening to our customers, and through their feedback and comments, we have ensured that we only work with Farmers who can show us that they have the very best husbandry, and that first and foremost are their concerns for their animals and the environment they inhabit, The meat we sell is antibiotic and hormone free and slow grown, and our flagship products such as the Wagyu Beef and the Mangalitza Pork are healthy options, being high in mono-unsaturates. Where animals can be left out at grass they are, and provided shelter from harsh weather.  Our products are traceable and have excellent provenance - and these are not just buzz words - we really can tell you the life history of each animal we sell ! The final journey that our animals make is to the very closest abattoir to avoid unnecessary stress, in fact our Goosenargh Ducks never leave the farm where they are raised.

 

 

 

Meet Mitch Lawrence - a Personal Trainer and Fitness/Nutrition Expert from Crewe, Cheshire, who has been in the industry for over 13 years and was a Life Guard at the Olympic and Paralympic Games in London in 2012.   Mitch loves our products and uses the Wagyu Biltong as a protein snack in his busy and fast moving schedule.  

As you can imagine, nutrition and eating better quality meats is high on his to-do-list, and we are really happy to be able to supply exactly what he needs to maintain his fantastically high muscle mass and to help him in his passion for fitness.   

 

 

                                                                                             

 

Browse this section if you would like to find healthy options - protein snacks such as our Award Winning Wagyu Biltong and Snapsticks, the ingredients to make Bone Broth, Wild and Lean Cuts of Meat and much more!!

32 Item(s)

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  • Welsh Wagyu Snapsticks - 50g **2 GOLD STAR WINNER 2019**

    Traditionally called 'Stokkies', our Snapsticks are seriously addictive strips of biltong that make a great on-the-go snack for those meat lovers who enjoy a little more chew. We are very happy with the brilliant news that the Great Taste Awards Judges thought that this product is worth an amazing Two Gold Stars this year!! We currently offer our Snapsticks in our most popular flavour; Untouched

    The blend is true to the traditional spices used by generations of South Africans before us. To create our British fusion, we air-cure our carefully selected Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face. Traditionally called 'Stokkies', our Snapsticks are seriously addictive strips of biltong that make a great on-the-go snack for those meat lovers who enjoy a little more chew.

    With high protein content, this really is the perfect post-workout snack! For those on a rest day, pair our Untouched blend with a craft ale or punchy pinot noir.

    Due to our small batch methods we are limited to how much biltong we stock at any given time. This biltong doesn't hang around for long... Therefore, if we do not have your chosen delicacy in stock then please be patient with us and expect up to a 7 day lead time. This ensures we keep supplying only the freshest biltong.If we cannot produce the item chosen within this time then we will email you with an expected delivery date. Learn More
    £3.85

  • Rose Veal Marrow Tunnel Bones Min. 1kg

    Ready prepared veal marrow bones, ideal for the making of delicious meat stock. These have been sawn into manageable pieces and frozen into 1kg packs. Chefs say veal bones create the best stock!! These delicious bones also make amazing bone broth, which has been shown over the centuries to have so many fantastic benefits for the human body, such as boosting immunity, alleviating the common cold and bronchitis, fighting infammation, promoting weight loss and improving hydration to name but a few!! Learn More
    £4.00

  • Welsh Wagyu Biltong - Untouched - 40g GOLD STAR AWARD WINNER 2017 *

    WE ARE THRILLED TO ANNOUNCE THAT THIS PRODUCT WAS AWARDED A GOLD STAR IN THIS YEAR'S GREAT TASTE AWARDS!

    The judges said "This has a great beef flavour and judicious level of spicing. Really tasty"

    This is how Blighty Biltong describe their original flavour Biltong, which they appropriately call "Untouched".

    "Our Untouched blend is true to the traditional spices used by generations of South Africans before us. To create our British fusion, we air-cure our grass & ale-fed Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face, our biltong is then sliced for your pleasure to produce our fantastic melt-in-the-mouth beef delicacy.

    For a relationship stronger than most, pair our Untouched blend with a craft pale ale or punchy pinot noir".Learn More
    £4.00

  • Welsh Wagyu Beef Marrow Bones Min. 1kg

    A simple secret, one we have kept for some time now ....... Welsh Wagyu Beef Marrow Bones can rock your world! Add them to the simplest of stocks and stews and they will produce the most amazing results .....Perfect for bone broth too. Learn More
    £4.00

  • Welsh Wagyu Biltong - Chimichurri - 50g GOLD STAR AWARD WINNER 2018 *

    And this makes a full set !!! A Gold Star for each of our lovely flavours - this time the judges were so complimentary we blushed!!!

    "Great biltong, good chew, just moist enough. Deep beefy flavour, spicing spot on. Well done.!"
    A delicious flavour indeed, Chimichurri. Blighty describe it as follows:

    "Our Chimichurri blend has subtle notes of garlic and is packed to the rafters with scrumptious herbs. The flavour goes way back to 1783 and has both Spanish and Argentinian influences. To create our British fusion, we air-cure our grass & ale-fed Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face, our biltong is then sliced for your pleasure to produce our fantastic melt-in-the-mouth beef delicacy.

    Learn More
    £4.00

  • Welsh Wagyu Biltong - Chipotle - 50g GOLD STAR AWARD WINNER 2018 *

    WE'VE DONE IT AGAIN! Another Gold Star for our Wagyu Biltong - this time our Chipotle flavour. The judges said :"Attractive looking biltong with excellent enticing aroma, great texture which gives excellent mouthfeel, the spicing has been very well handled so they enhance the beefy notes to give a well balanced and good tasting product."

    Our Chipotle blend originates from smoke-dried jalapeños – a chilli used in Mexican-inspired dishes and mostly grown in the cutely named Mexican state of Chihuahua! To create our British fusion, we air-cure our grass & ale-fed Welsh Wagyu beef to the point of absolute precision. Combined with our house red wine vinegar and spice blend that smacks you in the face, our biltong is then sliced for your pleasure to produce our fantastic melt-in-the-mouth beef delicacy.

    For a relationship stronger than most, pair our Chipotle blend with a craft ale or robust malbec".Learn More
    £4.00

  • Welsh Wagyu Biltong - Ras El Hanout - 50g GOLD STAR AWARD WINNER 2017 *

    The judges in the Great Taste Awards said "Plenty of depth from the beef, and a real umami rich finish".

    Our ‘Ras El Hanout’ blend is one of our founder´s personal favourites. Translating to "Top Shelf", this Moroccan spice blend packs an aromatic punch that hits all the right taste buds. To create our British fusion, we marinate our grass & ale-fed Welsh Wagyu beef in our house red wine vinegar and chosen spice blend. We then air-cure to the point of absolute precision and slice the biltong for your pleasure to produce this fantastic melt-in-the-mouth beef delicacy.

    For a relationship stronger than most, pair our Ras El Hanout blend with a craft DIPA or tantalising tawny port.

    Learn More
    £4.00

  • Bone Broth Mix

    Make your own bone broth with these key ingredients !

    We have included in this pack some Welsh Wagyu Beef and Rose Veal Marrow Bones, Ribs and Sinew (for collagen). This is a perfect mix for a tasty bone broth or stock, so simple to make.   A slow cooker is especially useful for this purpose but you can also use your oven.   In fact, we think the bones give a better flavour if roasted first before adding into the water, but that is a personal choice.  Here is a simple recipe idea for your broth,  you can use some, or all, of the following in your broth and you will need a large stock pot or slow cooker.

      Beef bones, carrots, onions, celery, garlic, bay leaves, whole black peppercorns,whole star anise, cinnamon sticks, apple cider vinegar.

     

    Take the bones and place them in a deep oven tray, mixing in the veg (carrrots, onions and celery) Quantities can vary, depending on how much flavour / stock you wish to produce but you can be pretty ad lib.   Roast for about half an hour on Gas Mark 7 or 200 degrees C and then give the bones and veg a turn over, followed by another 20 or so minutes.   Simply add to the stockport with all the herbs and spices, and cover with water.  You can deglaze the roasting tin by adding a little water to get all the lovely bits up - and pour those in too.   Bring to the boil, at which point you can skim off any fat or foam that you can see, and then simmer for a very, very, long time!

    I leave my slow cooker on all day, but you can simmer on the hob for 4 - 6 hours and get a similar result, but keep covered and top up the water constantly.   When you are satisfied that the broth has finished stewing, you can strain it through a fine mesh strainer and then discard the bones and vegetables.   You can always use the meat from the bones (if there is any) to make a soup.

    You can cool the broth down at the end of this process by adding a couple of handfuls of ice cubes, and when cool refrigerate.   The fat will solidify and separate from the jelly like broth when cold, and you can then easily remove it (or leave it if you are happy).    The remaning liquid can form the basis of soups, be used as stock or as a "beef tea" drink which will be very filling and can help with diet control.   You can store it for up to five days in the fridge or freeze it in batches.

    The list of the health benefits attributed to bone broth are seemingly endless, from boosting immunity, alleviating the common cold and bronchitis, to promoting weight loss and improving hydration. It is widely known now that the nutrients in it help your gut by supporting your digestion of fat, cutting do0wn on inflammation and undoing intestinal wall damage.

    Learn More
    £4.00

  • Rose Veal Sliced Tail Min. 500g

    We are responding to the many enquiries we have had for this product, and have produced an easy-to-use pack of oven-ready tail chunks that will make the most fantastic soups, stocks and casseroles you have ever tasted! Learn More
    £4.50

  • Oven Ready Partridge Min. 240g

    The season for shooting partridge is 1st September - 1st February each year. The red-legged or french partridge is much more common than the grey legged variety. This little bird is best roasted, or you can joint up very much like a chicken and casserole .... slow coked is a lovely way to present the bird at its best. Learn More
    £4.50

  • Boned, Rolled and Stuffed Oven Ready Pheasant Breasts Min. 300g

    This speciality joint has been prepared for you to oven cook (roast), and is what we would describe as "easy carve". It is a boneless pheasant breast, stuffed with Wild Boar and Apricot sausage meat and is a very flavoursome roast and something quite different to offer your guests........... This product is seasonal. Learn More
    £4.95

  • Oven Ready Pheasant Min 500g

    This bird has been prepared for you to either oven cook (roast) or to joint up and place in a delicious casserole. We recommend covering with foil for the first twenty minutes - and cover the breast with some rashers of streaky bacon to keep it moist. Learn More
    £5.50

  • Rose Veal Fillet Goujons Min. 200g

    A chance to buy Rose Veal Fillet steak at a really amazing price, already cut into strips for a stroganoff - or simply pan fry the strips with some onions and mushrooms for a lunchtime baguette .... Learn More
    £5.50

  • Mallard (Oven Ready) Min. 600g

    Whole, oven ready wild duck is a real treat. You will find the meat dark and full of flavour, and one whole mallard will usually serve two people. The breasts are not as plump as farmed duck but make up for this with their gamey rich flavour. The Mallard is famously suited to a fruit sauce or jus, such as black cherry or orange and is a really good dish for the winter months. Learn More
    £5.95

  • Goat on the Bone Pieces Min. 500g

    We understand that the traditional methods of casseroling and currying goat include the bone to increase the flavour and texture, which is what we have available here ... diced goat still on the bone. Learn More
    £5.99

  • Game Pie Mix Min. 500g

    A delicious mix of currently available game, usually venison, rabbit, pigeon,partridge and pheasant. This does make the most wonderful casserole or pie !! Learn More
    £6.70

  • Quail - Oven Ready, Bone In - Pack of 2 - Min. 280g

    We serve two of these delightful little birds, all oven ready and prepared on the bone, in one pack. One is sufficient for a slight supper or starter, you may need to serve two for those with a robust appetite. They are easy to stuff and roast, and also make good curries, unusually - probably because for such a small bird, they pack a lot of lovely flavour! Learn More
    £6.75

  • Rose Veal Fillet Steak - Gold Star Awarded! Min. 170g

    We cannot recommend this cut highly enough. This is a tender, succulent, delicate and yet flavoursome steak that will feel like "Angels dancing on your tongue ..." and there are lots of recipes and serving suggestions available to suit all tastes. Used by Internationally acclaimed an Michelin Star Chef Andrew Fairlie on his menu at Gleneagles, and Great British Menu Michelin Star Matt Worswick at The Latymer, Pennyhill Park Hotel in Bagshot, Surrey, what higher recommendation can we give?

    Learn More
    £6.90

  • Oven Ready Young Grouse Min. 300g

    Traditionally commencing on the 12th August in Scotland, England and Wales, the Grouse shooting season continues until 10th December. The grouse is our favourite small game bird and ideal for one portion serving. The meat is heavily perfumed with the heathers that these lovely little birds live and thrive on. Learn More
    £9.00

  • Diced Goat Min. 500g

    1 Review(s)
    This is an ideal product for curries or casseroles. When we first started supplying goat we were featured on Radio Four's Woman's Hour with Jenni Murray tasting our goat curry ... Learn More
    £9.20

  • Goat Easy Carve Roast (Boneless) Min. 500g

    This joint is suitable for "Kleftiko" which is a very traditional Greek Dish, usually incorporating goat or lamb - and involving the cooking of the meat for long periods wrapped in foil, reducing it to mouth watering tenderness. Learn More
    £9.50

  • Welsh Wagyu Beef Tail Min. 1kg

    1 Review(s)
    Ox Tail at its best. We can't think of anything else to tell you! Soups, stocks, casseroles - everything you would do with beef ox tail but a hundredfold better in flavour!! Learn More
    £9.50

    Out of stock

  • Guinea Fowl (Oven Ready) Min. 1.1kg

    These are exceptional birds and guaranteed to be moist and tender. Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant.A young bird has tasty flesh; older birds are good to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts an a seasonal option. One bird will serve two people.Learn More
    £11.50

  • Game Roulade Min. 600g

    Our Game Roulade feeds 3 to 4 guests and is a perfect way to introduce game at the dinner table for the first time. We have layered pheasant and pigeon fillets with orange & thyme stuffing, rolled in locally smoked bacon. With no bones or waste, the roulade is great roasted in the oven and eaten either hot or cold. As a starter its hard to beat cold, finely sliced with some relish and garnish. The dark meat from the pigeon and the light meat from the pheasant make a lovely contrast on the plate. Carries cooking instructions with the packaging. Learn More
    £17.50

  • Rose Veal Fillet - Gold Star Awarded! Min. 500g

    1 Review(s)
    Dinner for two? Try this wonderful succulent fillet - you and your guest will not be disappointed! Learn More
    £19.50

  • Goat Shoulder Min.1.5kg

    As with lamb, this is often a cut that produces a fantastic result when slow roasted. Learn More
    £21.50

  • Gamekeeper's Choice

    This selection box is just the ticket for those dark winter nights on the run up to Christmas, when it's good to settle down to a lovely rich casserole or a roast with lovely depth of flavour. The Gamekeepers Choice, which again represents great value and contains:
    Oven Ready Pheasant x 2
    Oven Ready Partridge x 2
    Oven Ready Pigeon x 2
    Oven Ready Quail x 2
    Pigeon Fillets x 4 Learn More
    £36.45

  • Rose Veal Fillet - Gold Star Awarded Min.1kg

    This piece of fillet will provide 4 - 6 servings, perfect for a special occasion. The quality of this particular cut speaks for itself if we tell you that we have served several well known Michelin-Star Chefs with this very same product, including Matt Worswick at The Latymer at Penny Hill Park Hotel in Bagshot, and Andrew Fairlie at Gleneagles in Scotland. Learn More
    £38.00

  • Goat Leg (Bone In) Min. 2.6kg

    This is a Goat Leg that is perfect for roasting, or the barbeque, making an exciting centre piece for any occasion. Delicious slow roasted ... Learn More
    £39.00

  • Case of 6 Gold Star Awarded Rose Veal Fillet Steaks

    This special offer of a case of 6 x 170g, beautifully tender Rose Veal Fillet steaks is fantastic value for money. The steaks are hand-cut and packed separately. Learn More
    £40.00

  • Rose Veal Fillet - Gold Star Awarded Min.1.5kg

    This piece of fillet will provide 6 - 8 servings, perfect for a special occasion. The quality of this particular cut speaks for itself if we tell you that we have served several well known Michelin-Star Chefs with this very same product, including Matt Worswick at The Latymer at Penny Hill Park Hotel in Bagshot, and Andrew Fairlie at Gleneagles in Scotland. Learn More
    £55.00

  • Case of 12 Gold Star Awarded Rose Veal Fillet Steaks

    Another special offer, this time a case of 12 x 170g, beautifully tender Rose Veal Fillet steaks. Similar to the smaller box, the steaks are hand-cut and packed separately for easy freezing but this box represents even better value for money. Learn More
    £80.00

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