Neil S Risdon
High Class Butchers at Calcott Hall (01277) 239761
At Calcott Hall we have a top quality butcher to provide you with all the different cuts of meat that you want, and more importantly the knowledge to cook it right!
"..quality, local meat, that’s been traditionally reared and well butchered is what every customer deserves.."
Presenting... Water Buffalo
Have you been lucky enough to try buffalo meat or have you been wondering what does Buffalo Meat taste like?
Cooking buffalo meat is similar to cooking beef and most of your favourite recipes can be easily adapted to buffalo
There are many health benefits of eating buffalo. Rich in
flavour, low in fat and high in protein, buffalo meat is an ideal substitute for beef in your favourite recipes. Buffalo meat is lower in calories and cholesterol than beef, pork, turkey, skinless chicken and even some fish! While Buffalo tastes similar to high quality beef, it stands out for being slightly sweeter and more nutritionally dense than other types of red meat.
This buffalo is 100% grass fed. Grass-fed meat is naturally lower in fat and calories than grain fed meat and is an excellent source of Omega 3 fatty acids and CLA or “good fats.” These good fats help fight an array of diseases from heart disease to cancer. So there are plenty of reasons to give buffalo a try today.
Bored with beef? Chicken a chore? Neil and his qualified staff can give you some inspiration to spice up your meal times with something different. Give them a try! That’s enough from us, let’s hear from the man himself:
"I’ve been a butcher for 19 years now and truly believe that quality, local meat, that’s been traditionally reared and well butchered is what every customer deserves. I strive, with my team, to deliver meat that melts in the mouth. Come and try some for yourself."
Here is a bit more information about the meat that Neil sells…
Locally sourced and hung for a minimum of 21 days, the flavour is outstanding. With different local farmers supplying the beef you will know where it came from and what breed it is. That’s traceability!
All pork is free range and reared near Shalford, Braintree.
Dry curing the bacon, ensures the best possible flavour, it means you won’t get nasty white residue that you sometimes see in other types of bacon, which have been injected with brine. Dry curing is a simple process which involves coating the pork in a cure mixture containing mainly salt, and leaving for a period of up to 2 weeks. Smoking is done traditionally over pine and oak chips to give the smoked bacon a delicate flavour, without being overpowering.
Sausages, Chipolatas & Burgers
Handmade by their own fair hands using the same pork that they sell over the counter, unlike many sausages that use cheap imported cuts of pork. Should you want gluten free sausages Neil can also help you out.
The lamb is again free range and from Ashford, Kent. Reared traditionally the flavour is fantastic.
Rabbit, hare, venison, partridge, pheasant and quail are available (when in season) and have been shot locally so you can be sure they are fresh and tasty.
All locally sourced, we have 2 different ranges to choose from, barn reared and free range. The RSPCA freedom foods scheme is the minimum welfare standard we work to. Fresh Sutton Hoo chickens are also available at the weekends.