Nose-to-Tail Guide #1: Offal

From the early beginnings of the Isle of Wight Meat Co. we knew that a core part of our ethos was to promote a nose-to-tail approach to the butchery and consumption of our stock. If we are going to eat…

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The Difference between Lamb, Hogget & Mutton

The Difference between Lamb, Hogget & Mutton At Cheverton we previously produced lambs solely for major UK retailers, hoggets and mutton were never part of the model. Lambs rarely progressed to hoggets and ewes at the end of their life were simply retired…

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10 Tips for Cooking a Perfect Steak

The Isle of Wight Meat Co.’s guide to cooking the perfect beef steak. When it comes to cooking steak there is no one size fits all, as each cut is different and needs treating individually. There is a world of steaks…

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And we’re off!

A year ago (nearly to the day) we sketched out a plan to change our business model at Cheverton Farm. The plan was to move away from producing beef and lamb for major retailers and focus on supplying local customers…

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