Artisan butcher opens new farm shop

Last week I went to have a look around The Artisan Meat Company, a recently opened Butchers and Farm Shop at Cherry Tree Farm in Mottram St Andrew.

I was greeted by Mark Faulkner, 39, who has been a butcher since 13 years old when he started scrubbing blocks for a small family butchers in Chorlton Cum Hardy, for whom setting up The Artisan Meat Company was a natural progression in his career.

Mark told me "Having worked in high street butchers for many years and only really discovering the traditional farm shop ethos over the last couple of years it became clear this was my next step - and with the empty farm shop at Cherry Tree Farm becoming available it all seemed too good an opportunity to turn down."

The Artisan Meat Company are currently sourcing their beef and pork from local farmers, which allows them to pick from the best available. They are working closely with them to ensure an ongoing supply and will soon be finishing their own land surrounding the shop ready for the arrival of their animals. The lambs and free range chickens have already arrived but these will joined over the coming weeks by pigs and cattle.

Mark explained "As a company we plan on being famous for our steaks, all of which are hung on the bone for at least 28 days. If you have had a good aged steak, you know it is more tender and flavourful than what you typically buy in the supermarket. The reason for this is thataging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavour.

"The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 2 degrees C and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 to reduce water loss. To control bacteria you need a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat."

In addition to the aged steaks, The Artisan Meat Company sells traditionally dry cured bacons and gammons alongside speciality sausages. A selection of locally produced seasonal fruit and vegetables are complimented by an ever growing range of marinades, chutneys & jams from a great list of local suppliers. These include award-winning preserves from Alderley Edge resident Christine Munro and Katie's proper pate which is handmade in Wilmslow.

The Butchers and Farm Shop is a joint venture with Mark's close friend Paul Johnson, who told me "I met Mark in a pub I ran in Didsbury in 1998 and we have been firm friends ever since. That pub has a lot to answer for as we both met our partners there and subsequently started families and thus beginning the end of our youth. We have watched our families grow together and share many passions and outlooks including cars, gadgets, beer and most blokey of all the BBQ.

"In my move from city centre pubs and clubs to restaurants I have learnt a lot about the difference between mass produced supermarket fodder and fresh local produce. I have been particularly amazed by the difference in meat produce. Blind tasting veg, free range chickens, aged steaks and burgers against perceived quality ranges from the big four supermarkets was a big eye opener.

"I love what we have achieved with The Artisan Meat Company so far and look forward to the next phase of adding cattle and pigs to lamb livestock ensuring our customers the quality they deserve.

"Mark and I are also hatching plans to open a steak house in the area supplied with our own produce once a place is found."

If you haven't yet visited The Artisan Meat Company it is worth the trip. See their website for further information or our directory for full contact details and a map.