Beef recipes for Warming Autumn Meals

With its crisp air and darker evenings, autumn demands a transition in our kitchens. The season is synonymous with warm, hearty meals that soothe the soul and celebrate the abundance of Harvest. Among the options available, locally farmed beef from…

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We Are Hiring

New Job available

Isle of Wight Meat Co is a well-established producer of quality local meat. We have a requirement for additional staff to cover many areas of our operations for the very busy period we foresee ahead. We are looking for part-time…

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Wight Marque

Wight Marque Award

We are delighted to have been awarded Wight Marque for our commitment to supplying delicious produce from the Isle of Wight. Wight Marque is a provenance scheme for the Isle of Wight, which raises the island's profile as a quality…

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Cuts Of Beef

Do you know your cuts of beef?

All our beef comes from Cheverton Farm on the Isle of Wight. There are many different cuts of beef, and the names can vary slightly depending on the region. Here are some of the most common cuts of beef: Ribeye:…

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We Are Hiring

We are recuiting

Applications would be welcome for working in our butchery, whether you are a qualified high-end butcher looking for a full-time permanent role or if you are seeking more general or part-time work within a butchery. We may also be able…

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Isle Of Wight Turkey Crown White

Reasons to eat turkey

As well as being tasty, turkey meat can be a healthy source of protein with a number of nutritional benefits: Six reasons to eat turkey Low in fat: Turkey meat is generally low in fat, particularly saturated fat, which makes…

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Island Sailing Club, Isle Of Wight

Partnership with the Island Sailing Club

We are proud to supply the Island Sailing Club with the finest meat from the Isle of Wight and work closely with head chef Sam Parkinson. Last night after a delicious dinner, Andrew Hodgson, Isle of Wight Meat Co. owner…

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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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