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Published by Pipers Farm, 2017-03-02 07:45:07

yacht brochure

yacht brochure

A PRODUCT GUIDE FOR

YACHTS

––––––––

At Pipers Farm we’re proud to produce
the finest quality meat.

It’s meat that comes from good stock,
is reared well, fed properly and grown
slowly. It’s meat that is meticulously
butchered, attentively packaged and
delivered with care. It’s meat with the
very best flavour and texture. It’s meat
you’ll love cooking and your guests
will savour.

THE Founded in 1989, Pipers Farm has, for over 25 years,
PIPERS produced delicious, top-quality meat that’s grown
in harmony with nature.
FWA RAM Y
All of our animals are reared sustainably under the
–––––––– highest welfare conditions and we’re proud to work
with trusted local producers who share our ambition
to produce the very best meat possible.

FA M I LY Working with around 25 small scale family farms across
Devon and Somerset, we believe traditional mixed
FARMS NOT farming is the most sustainable way to produce food and
FACTORY take care of the land. All of our farmers grow a range of
FARMS produce, from Red Ruby cattle alongside a flock of sheep,
–––––––– or Saddleback pigs with vegetable crops. We have built
strong relationships with our farmers based on a shared
belief in producing food the right way.

SUSTAINABLE

FARMING

––––––––

For us, proper sustainable farming needs to bring economic
benefit to both individual farmers and to the wider community.
We work with our farmers and agree fair prices upfront to
produce our food. These prices don’t fluctuate with the market
and are always honoured. This helps our partners make a living
through farming without compromising their principles.

Supporting small-scale family farms helps to preserve the
traditional fabric of the English countryside and protect our
unique balance of ecology and agriculture.

NATIVE SLOW

BREEDS FOOD

–––––––– ––––––––

British native breeds have declined dramatically As well as being passionate about
since the introduction of intensive farming growing traditional breeds slowly to
systems focused on maximising productivity. maturity, we’re also passionate about
We believe that the flavour and quality of meat the Slow Food movement. This is a grass
comes first and should never be sacrificed in roots organisation that promotes a food
favour of higher outputs. philosophy that opposes everything fast
food stands for. Slow Food strives to
The native breeds that we grow at Pipers preserve traditional and regional cuisine
Farm – Devon Red Ruby cattle, Saddleback and encourages farming practices that
pigs and Suffolk-cross lambs – are traditionally work in partnership with local ecosystems.
well adapted to the climate and environment
of England’s meadows and moors. They grow The Slow Food motto is “Good, Clean
slowly and produce the very best quality of and Fair”: a sentiment with which we
meat with just the right balance of fat. wholeheartedly agree.

IT’S ALL All of Pipers Farm meat is slow grown – which means
our animals mature at the pace nature intended. We
ATB AO UST TT HEE don’t feed growth enhancers or artificial feedstuffs full
of synthetic nasties and we don’t push our animals to
–––––––– gain weight at an unnatural rate.

Strong bones, well developed muscles and healthy
natural immune systems all translate into meat that
tastes naturally delicious and has beautiful texture and
mouth feel. Slow growth ensures exceptional depth of
flavour and beautifully marbled meat with the perfect
balance of fat.

WHAT MAKES We control every step of the process, from breeding
to slaughter
M E A TP I P E R S F A R M We only farm slow-growing traditional breeds
Our ruminant animals only eat grass and mothers’
SO SPECIAL? milk – nothing else
–––––––– Our poultry and pigs have a simple cereal diet and
plenty of forage
All of our animals are free range and live in natural,
sociable groups which means they get plenty of
exercise and aren’t stressed
We don’t routinely medicate our animals and double all
withdrawal periods for any medication given
We hang our carcasses on the bone: 4 weeks for beef,
three weeks for pork and lamb, 7 days for chicken.
You’ll definitely taste the difference.







BESPOKE

BUTCHERY

––––––––

Having carefully reared our animals to produce meat of the highest
quality, then hung the carcasses on the bone to maximise flavour
and texture, it’s important for us to be meticulous in our butchery.

We have a skilled team of butchers who work only on our own
whole carcasses. We make sure your meat is cut to your exact
specification and is trimmed and finished to minimise prep time
and waste in the galley. Because we’re butchering meat to your
order we can create a huge range of cuts and portion sizes to exactly
suit your needs.

Pipers Farm meat does not contain any preservatives, chemicals or
artificial ingredients – this is meat exactly as nature intended. And
because we’re passionate about using every piece of the carcass,
we have access to all the bits you might not get from your average
butcher: from offal to bones, lard to trotters and dripping.

THE PIPERS FARM

RANGE
––––––––

With beef from our Devon Red Ruby cattle, lamb from our
Suffolk sheep, pork from our Saddleback pigs and tender

chicken from our free ranging flocks, meat from Pipers
Farm promises and delivers consistent quality, exceptional

flavour and top quality texture.
Our butchers prepare each cut with exacting standards
to your specification, ensuring you get exactly what you
want for guest dining and crew meals. Our “whole carcass”
philosophy means we believe every piece of the animal has
value and we’re happy to prepare less familiar cuts as well
as the best-loved favourites. It also means that as well as

meat, we can supply offal, bones, fats and stocks.
We’re confident that the quality of our meat will shine

through, from galley to table.

RED RUBY BEEF

–––––
Devon Red Rubies are a breed of cattle native
to our part of the world. They thrive in our
climate and on our pastures and moorland,
producing versatile, quality meat that has the
perfect amount of marbling to make every
mouthful taste perfect.

All of our beef is hung on the bone for four
weeks, relaxing and maturing the meat to
ensure it’s consistent in cooking, with flavour
and texture that are second to none.

From T-bone to entrecôte, rib eye to fillet, our
steaks are expertly cut and perfectly tender.

Impressive rolled sirloins and wing ribs on the Slow-cooked short rib, brisket or silverside are soft,
bone make eye-catching centrepieces. succulent and yielding.

SADDLEBACK PORK

–––––
All of our pork comes from Saddleback pigs
that are outdoor reared, free ranging on
pasture in sociable groups.

The quality of their lifestyle shines through in
the meat: succulent and fine-grained with just
the right amount of fat.

Having hung on the bone for three weeks,
Pipers Farm pork has exceptional delicacy of
flavour and tenderness.

Roasted to perfection, boned and rolled loin
or leg of pork combine super-crunchy
crackling with melting meat.

Indulgent belly and flavoursome hock bring out Versatile minced, diced or stir-fry pork bring
the best of the Saddleback’s texture and taste. flavour to all styles of cuisine.

SUFFOLK LAMB

–––––
At Pipers Farm we feed our traditional Suffolk
lambs only mothers’ milk and grass – the diet
sheep were made to thrive on.

Whether grazing the moorlands or pastures
of Devon, our lambs grow slowly to maturity,
which lends their meat singular depth of
flavour.

Our butchers hand trim every cut to make
sure just the right amount of fat marries with
lean meat for optimum taste and texture.

Steaks, chops and cutlets: delicate, lean and
delicious.

Loin and saddle are perfect cooked pink and Whether cooked fast or slow, lamb roasting joints
paired with robust flavours. are versatile centrepieces.

FREE-RANGE CHICKEN

–––––
All of Pipers Farm chicken is properly free
range: meaning the birds wander their
pastures with the freedom to run, graze,
scratch and forage.

This active lifestyle and grass-rich diet leads
to properly developed muscles, resulting in
wellcoloured meat with a robust flavour and
soft texture. Our birds hang, uneviscerated, for
7 days to further enhance their quality.

Whole, oven-ready birds are available in a range
of sizes to suit your requirements.

The darker meat of the drumsticks and thighs is Delicate breast or fillet is lean and juicy
packed with flavour.

FREE-RANGE FOWL DUCK

–––––
As for our chicken, we believe that a free-
range lifestyle is vital for our ducks, turkey
and geese. The wonderful, distinctive depth
of flavour of each bird comes from the well-
developed muscles and a good balance of fat.

We hang all of our fowl to give you meat that’s
mature, juicy and tender.

TURKEY Our free-range duck is hung for 7 days,
uneviscerated, for proper flavour and tender
texture. Birds can be supplied whole or in portions.

GOOSE

Hung for 3 weeks uneviscerated, our free-range Our traditional free-range goose is hand plucked
Bronze turkeys are carefully hand plucked and and hung for 12 days uneviscerated to maximise
can be supplied whole, portioned or minced. flavour. It can be supplied whole or in portions.

VENISON GAME

A lean, healthy and flavoursome meat, our parkland Pheasant, partridge, wood pigeon, quail
Fallow venison can be supplied as steaks, and wild mallard are all wild and locally
roasting joints, slow-cooking cuts or mince.
shot in season.

RABBIT VEAL

Tender, delicate rabbit meat is locally shot and Our free-range veal is raised to the highest welfare
can be supplied whole or jointed. standards and delivers the tenderest meat with
a distinctive flavour. From fillet to ribs and mince,
the meat can be supplied to your specification.

WAGYU BACON

The creamy marbling of the meat from Japanese Using a traditional cure, we brine then air-dry our
Wagyu cattle results in an ultimately tender Saddleback bacon. Either smoked using oak chips

texture and flavour. Steaks and other cuts can be or left ‘green’ (unsmoked) you can choose from
supplied to your exact requirements. back, collar or streaky bacon, pancetta or lardons.

HAM BLACK PUDDING

Cut from our slow-grown Saddleback pigs, our Our traditional black pudding is made using
gammons and hams are brined in natural salt fresh pigs blood, pork fat, pearl barley, a little
then air dried and smoked or left ‘green’. Choose cream and a splash of cider brandy. Try our hogs
from whole joints, on or off the bone, or portions. pudding (made with pork mince) as a delicious

alternative. Available in loaves or portions.

HAND-MADE SAUSAGES

–––––

We believe our sausages to be absolutely
delicious and pretty unique, in both flavour and
texture. Carefully made by hand, Pipers Farm
sausages include only the best, totally natural
ingredients.

We use our diced Saddleback pork, gluten-free
oats, fresh herbs, coarse sea salt, ground black
pepper and nothing else.

Our sausages are all natural – they contain no
preservatives, no chemicals and no nasty
hidden ingredients.

We wrap our sausages in delicate natural casings From cocktail to Cumberland, breakfast to pork
to hold their shape. and black pudding, our range of sausages

are delicious at any time of the day and work
especially well on the barbecue.

HAND-MADE BURGERS VENISON

–––––
Wholesome and delicious, Pipers Farm
burgers are made by hand from start to
finish here on the farm.

Always gluten free, all of our burgers
contain only natural meat from slow-grown,
free-range animals, without preservatives
or hidden nasties.

STEAK Lean venison burgers are high in omega 3 and
protein and very low in cholesterol, making them

a healthy option.

LAMB

Indulgent Red Ruby steak burgers use top-quality, Made of lean lamb mince, our lamb and
succulent beef. mint burgers are a classic, delicious flavour

combination.

GUEST
PRICE LIST
––––––––

DEVON RED RUBY BEEF SADDLEBACK PORK

Brisket £21.00/kg Belly £16.00/kg
Hock £13.00/kg
Chuck steak £24.00/kg Leg (boneless) £25.00/kg
Leg (on the bone) £20.00/kg
Entrecôte steak £65.00/kg Liver £12.00/kg
Loin (boned and rolled) £26.00/kg
Eye of Rump £43.00/kg Loin (on the bone) £22.00/kg
Mince £15.00/kg
Fillet steak £80.00/kg Neck Fillet £26.00/kg
Shoulder (boneless) £21.00/kg
Mince £16.00/kg Shoulder Cutlets £22.00/kg
Tenderloin £38.00/kg
Onglet steak £23.00/kg
SUFFOLK LAMB £26.00/kg
Rib Eye steak £54.00/kg £27.00/kg
Best End Cutlets £32.00/kg
Short Rib £12.00/kg carré d’angeau £23.00/kg
Leg (boneless) £12.00/kg
Sirloin (boneless) £43.00/kg Leg (on the bone ) £39.00/kg
Liver £31.00/kg
Sirloin (on the bone) £39.00/kg Loin (boned and rolled) £16.00/kg
Loin Chops £26.00/kg
Sirloin steak £47.00/kg Mince £39.00/kg
Neck Fillet £51.00/kg
T-Bone steak £64.00/kg Rump £6.00/kg
Saddle Fillet £22.00/kg
Topside £27.00/kg Shank £15.00/kg
Shoulder (boneless)
Wing Rib (boneless) £40.00/kg Shoulder (on the bone)

Wing Rib (on the bone) £31.00/kg

FREE-RANGE CHICKEN £27.00/kg FALLOW VENISON £33.00/kg
£12.00/kg £20.00/kg
Breast (boneless) £16.00/kg Haunch (boneless) £52.00/kg
Drumsticks £18.00/kg Mince £24.00/kg
Leg (whole) £23.00/kg Saddle Fillet
Mince £20.00/kg Shoulder (diced) £16.00/kg
Thigh (boneless) £8.00/kg £8.00/kg
Thigh (on the bone) £17.00/kg WILD GAME £6.00/kg
Wings £5.00/kg
Whole Grouse £8.00/kg
Mallard £5.00/kg
FREE-RANGE DUCK £38.00/kg Partridge
£23.00/kg Pigeon £109.00/kg
Breast £19.00/kg Pheasant £39.00/kg
Confit leg £21.00/kg Rabbit £83.00/kg
Leg £102.00/kg
Whole FREE-RANGE VEAL £18.00/kg

FREE-RANGE BRONZE TURKEY Fillet
Mince
Breast £26.00/kg Nut
Ribs
Whole £17.00/kg Shank

Steaks £29.00/kg WAGYU

GOOSE £17.95/kg POA

Whole

BACON & CHARCUTERIE £29.00/kg
£29.00/kg
Back Bacon (smoked) £20.00/kg
Back Bacon (unsmoked) POA
Black Pudding £22.00/kg
Chorizo £8.00/kg
Collar bacon £20.00/kg
Gammon Hocks £16.00/kg
Hogs pudding £29.00/kg
Pancetta POA
Whole Cooked Ham
Whole gammon £16.00/kg
£16.00/kg
HAND-MADE SAUSAGES £16.00/kg
£16.00/kg
Black Pudding Sausage £16.00/kg
Breakfast Sausage £16.00/kg
Cocktail £16.00/kg
Cumberland Sausage £16.00/kg
Marmalade
Pork £15.00/kg
Pork & Apple £15.00/kg
Venison £15.00/kg
£15.00/kg
STOCKS, BONES & FATS £15.00/kg
£15.00/ltr
Butchers’ Butter £15.00/ltr
Goose Fat POA
Red Ruby Beef Dripping
Saddleback Lard
Saddleback Lardo
Pure Red Ruby Beef Stock
Pure Chicken Stock
Veal Bones

CREW

PRICE LIST
––––––––

DEVON RED RUBY BEEF £14.00/kg BACON & CHARCUTERIE £17.00/kg
£10.00/kg £17.00/kg
Braising £12.00/kg Back Bacon (smoked) £11.00/kg
Diced £13.00/kg Back Bacon (unsmoked) £10.00/kg
Mince POA Lardons £10.00/kg
Neck £20.00/kg Streaky Bacon (smoked) £29.00/kg
Oxtail POA Streaky Bacon (unsmoked)
Rump steak £16.00/kg Whole Cooked Ham
Shin £14.00/kg
Silverside HAND-MADE SAUSAGES £8.00/kg
Stir Fry £8.00/kg
Breakfast Sausages £8.00/kg
SADDLEBACK PORK £11.00/kg Cumberland Sausages £8.00/kg
£14.00/kg Pork & Apple Sausages
Chops £15.00/kg Thick Pork Sausages
Diced £10.00/kg
Leg (boneless) £8.00/kg HAND-MADE BURGERS £13.00/kg
Mince £13.00/kg £13.00/kg
Ribs £17.00/kg Chicken Burgers £13.00/kg
Shoulder (boneless) Lamb & Mint Burgers £13.00/kg
Steaks Pork Burgers
Steak Burgers

SUFFOLK LAMB £16.00/kg HAND-MADE PIES £4.00
£20.00 /kg £4.00
Diced £13.00/kg Butternut Squash, Spinach £4.00
Leg (boneless) £23.00/kg & Goats’ Cheese £4.00
Mince £17.00/kg Chicken & Mushroom £4.00
Rump £20.00/kg Chicken & Ham
Shoulder (boneless) Indian Butter Chicken £4.00
Topside Red Ruby Steak & Otter Ale

FREE-RANGE CHICKEN Red Ruby Steak, Mushroom
& Thyme
Breast (skin on)
Diced £17.00/kg
Mince £10.00/kg
Stir Fry £11.00/kg
Thigh (boneless) £18.00/kg
Whole £14.00/kg
Wings £8.00/kg
£5.00/kg

ALL Making sure your meat arrives in your galley in pristine
condition is as important to us as it is to you. Your order
WRAPPED will be double-checked and packed by hand into our
UP sturdy cardboard boxes. To keep everything cool, your
meat will be wrapped in Woolcool® – an innovative
––––––––– product made from pure British sheep’s wool.

Keeping food cool with wool may sound counter intuitive,
but the recyclable food grade wrap which encloses the
wool in Woolcool® is microperforated to allow the fibres
to breathe and create a natural cooling system which
protects your food. All the wool used is from the fleeces of
British sheep, helping to raise the value of wool in the UK,
supporting British sheep farmers and rural communities.
Woolcool® is also processed and manufactured in the UK.

SERVICE DELIVERY

––––– –––––
At Pipers Farm we take pride in making sure Chilled or frozen, by air or sea, our door-to-
we deliver the very best service, exactly as you door service means your delivery will be real-
expect it. From first contact to final delivery, time tracked, with regular updates given as
you’ll have a dedicated sales manager often as you require.
working to tailor every detail to your needs.
We deliver worldwide to all major sea ports
Whatever questions or requests you may and air hubs, to your specified date and time.
have, however big or small, from advice on
cuts to preferences on packaging or queries
on delivery, we’ll work with you to fulfil your
requirements and make it all as easy
as possible.










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