Welcome to Alternative Meats Online Shop

Welcome to Alternative Meats - Deliciously Different

Highly Recommended

   ******** GOLD STAR CRAZY !!! ********


This year we are delighted to announce that we have surpassed our wildest dreams and collected a total of 8 GOLD STARS in the Great Taste Awards 2019!!   Our wonderful Mangalitza Traditionally Dry Cured Bacon has won 3 GOLD STARS - which puts it in the top 200 of over 12,000 products that were judged!  The Mangalitza Black received 2 GOLD STARS, our Blighty Biltong Snap Sticks were awarded 2 GOLD STARS and our British Rosé Veal Fillet received 1 GOLD STAR for the second time!!   



Sadly it seems that we are at the end of this year's summer weather and wonderful BBQ's ... Our special introductory offer on Rose Veal Brisket Joints seemed to really excite you all, so we have now gained an extra product and will be leaving those on the website!   We'll get our thinking caps on for another amazing offer very soon!  










Receive a free copy of "Meat on the Bone" with every order - a Butcher's Magazine that promotes Welsh Beef and Lamb products using tasy recipes and handy information 




Here is a very recent new creation, 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.


Don't forget we've got 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.