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A PRODUCT GUIDE FOR YACHTS “PIPERS FARM QUALITY OF MEAT IS SECOND TO NONE AND THEIR BESPOKE SERVICE IS A BREATH OF FRESH AIR, I COULD NOT RECOMMEND MORE HIGHLY!” Kerry McAlinden FREELANCE SUPER YACHT CHEF 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 PIPERS FAMILY Founded in 1989, Pipers Farm has, for over 25 years, FARMS NOT “PIPERS FARM COMBINE EVERYTHING FARM produced delicious, ethical top -quality meat that’s I LOOK FOR. COMING FROM CONTENTED grown in harmony with nature. FACTORY ANIMALS THAT HAVE BEEN WELL CARED WAY FARMS FOR. HUNG ON THE BONE TRIMMED All of our animals are reared sustainably under the AND PREPARED WITH DELICATE EXPERTISE highest welfare conditions and we’re proud to work AND ABOVE ALL IT TASTES MARVELLOUS!” –––––––– with trusted local farmers who share our ambition –––––––– to produce the very best meat possible. Sophie Grigson FOOD WRITER, BBC FOOD SUSTAINABLE NATIVE SLOW FARMING BREEDS FOOD –––––––– –––––––– –––––––– For us, proper sustainable farming needs to bring economic British native breeds have declined dramatically As well as being passionate about benefit to both individual farmers and to the wider community. since the introduction of intensive farming growing traditional breeds slowly to We work with our farmers and agree fair prices upfront to systems focussed on maximising productivity. maturity, we’re also passionate about produce our food. These prices don’t fluctuate with the market We believe that the flavour and quality of meat the Slow Food movement. This is a grass and are always honoured. This helps our partners make a living comes first and should never be sacrificed roots organisation that promotes a food through farming without compromising their principles. in favour of higher outputs. philosophy that opposes everything fast food stands for. Slow Food strives to Supporting small -scale family farms helps to preserve The native breeds that we grow at Pipers Farm preserve traditional and regional cuisine the traditional fabric of the English countryside and protect – Devon Red Ruby cattle, Saddleback pigs and encourages farming practices that our unique balance of ecology and agriculture. 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 and Fair”: a sentiment with which we of meat with just the right balance of fat. wholeheartedly agree. IT’S ALL WHAT MAKES We control every step of the process, from breeding ABOUT THE PIPERS FARM to slaughter We only farm slow-growing traditional breeds TASTE MEAT Our ruminant animals only eat grass and mothers’ SO SPECIAL? milk – nothing else –––––––– All of Pipers Farm meat is slow grown – which means our animals mature at the pace nature intended. –––––––– Our poultry and pigs have a simple non GMO cereal diet, We don’t feed growth enhancers or artificial feedstuffs and plenty of wild forage like herbs and grasses full of synthetic nasties and we don’t push our animals All of our animals are free range and live in small to gain weight at an unnatural rate. sociable groups, which means they get plenty of exercise Strong bones, well developed muscles and healthy natural immune systems all translate into meat that We hang our carcasses on the bone: 4 weeks for beef, tastes naturally delicious and has beautiful texture 3 weeks for pork and lamb, 7 days for free-range chicken and mouthfeel. Slow growth ensures exceptional depth of flavour and beautifully marbled meat with the perfect balance of fat. “AFTER SAMPLING I WAS BLOWN AWAY WITH THE FANTASTIC QUALITY OF THE MEAT AND POULTRY FROM PIPERS FARM. FIRST AND FOREMOST THE QUALITY IS OUTSTANDING AND THE PACKAGING IS SPOT ON. I SHALL SPREAD THE WORD TO OTHER CHEFS!” Simon HEAD CHEF, MAYAN QUEEN 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. 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, THE PIPERS FARM producing versatile, quality meat that has the perfect amount of marbling to make every RANGE mouthful taste perfect. –––––––– All of our beef is hung on the bone for four With beef from our Devon Red Ruby cattle, lamb from weeks, relaxing and maturing the meat our Suffolk sheep, pork from our Saddleback pigs to ensure it’s consistent in cooking, with and tender chicken from our free ranging flocks, meat from Pipers Farm promises and delivers consistent quality, flavour and texture that are second to none. exceptional flavour and top quality texture. From T-bone to entrecôte, rib eye to fillet, Our butchers prepare each cut with exacting standards our steaks are expertly cut and perfectly tender. 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. Impressive rolled sirloins and wing ribs Hanger Steak is simply superb cooked quickly on the bone make eye-catching centrepieces. and eaten medium rare. SADDLEBACK PORK SUFFOLK LAMB ––––– ––––– All of our pork comes from Saddleback At Pipers Farm we feed our traditional Suffolk pigs that live their whole lives outdoor, lambs only mothers’ milk and grass – the diet free-ranging on Devon pasture in small groups. sheep were made to thrive on. The quality of their lifestyle shines through Whether grazing the moorlands or pastures in the meat: succulent and fine-grained of Devon, our lambs grow slowly to maturity, with just the right amount of fat. which lends their meat singular depth of flavour. Having hung on the bone for three weeks, Pipers Farm pork has exceptional delicacy Our butchers hand trim every cut to make of flavour and tenderness. sure just the right amount of fat marries with lean meat for optimum taste and texture. Roasted to perfection, boned and rolled loin Steaks, chops and cutlets: delicate, lean or leg of pork combine super-crunchy and delicious. crackling with melting meat. Indulgent belly and flavoursome hock bring out Our award winning bacon makes Loin and saddle are perfect cooked pink and Whether cooked fast or slow, lamb roasting joints the best of the Saddleback’s texture and taste. delicious canapés. paired with robust flavours. are versatile centrepieces. FREE-RANGE CHICKEN FREE-RANGE BIRDS ––––– ––––– DUCK All of Pipers Farm chicken is properly free As for our chicken, we believe that a free- range: meaning the birds wander their range lifestyle is vital for our ducks, turkey pastures with the freedom to run, graze, and geese. The wonderful distinctive, depth scratch and forage. of flavour that comes with the meat of each bird comes from well-developed muscles This active lifestyle and grass rich diet leads and a good balance of fat. to properly developed muscles, resulting in well coloured meat with a robust We hang all of our birds to give you meat flavour and soft texture. Our birds hang, that’s mature, juicy and tender. uneviscerated, for 7 days to further enhance their quality. Whole, oven-ready birds are available in a range Our free-range duck is hung for 7 days, of sizes to suit your requirements. uneviscerated, for proper flavour and tender texture. Birds can be supplied whole or in portions. TURKEY GOOSE The darker meat of the drumsticks and thighs Delicate breast or fillet is lean and juicy Hung for 3 weeks uneviscerated, our free-range Our traditional free-range goose is hand plucked is packed with flavour. Bronze turkeys are carefully hand plucked and hung for 12 days uneviscerated to maximise and can be supplied whole, portioned or minced. flavour. It can be supplied whole or in portions. VENISON GAME WAGYU BACON A lean, healthy and flavoursome meat, our parkland Pheasant, partridge, wood pigeon, quail The creamy marbling of the meat from Japanese Using a traditional cure, we brine then air-dry our Fallow venison can be supplied as steaks, and wild mallard are all wild and locally Wagyu cattle results in an ultimately tender Saddleback bacon.

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