Rikki Lloyd is a second generation Welsh butcher based in Welshpool. He believes in Continuous Consistent Quality, and this means sourcing produce which is the best, local wherever possible and traceable. The beef and lambs have been out at pasture, and his pigs have lived outdoors in arks during their lives where they are free to roam and socialise.

CELTIC PRIDE PREMIUM WELSH BEEF

Our Producers rear their traditional beef cattle contentedly on the lush, green mineral-rich pastures of Wales. All beef is born, reared and killed in Wales with the shortest possible transport time to slaughter. Extreme attention is paid to animal welfare. We believe that the producer skills and approach to the management of his cattle are paramount and we only source from farms that sustain these values. All our producers adhere to a protocol that originates from the Institute of Grassland and Environmental Research based in Aberystwyth, West Wales. Of course, the beasts will have some extra feed during their lifetime, but as a supplement to grass, silage and hay.

Where else does the flavour come from – it goes without saying that all meat is hung for at least 21 days to allow the muscle fibres to lengthen, giving tenderness as well. The beef is beautifully marbled, this means fat running through the meat which gives it a superb flavour and appearance

Cattle are graded according to the EUROP system, E and U being the very best shaped cattle, with plenty of hind quarter meat, where the luxury cuts are. Fat cover is graded from 1 – 5. Rikki Lloyd on line goes for beasts graded E and U with fat cover 3 to 4 L. Enough fat for taste, but not too much.

RIKKI’S LAMB

Because Rikki Lloyd on line is in the heart of Wales, their lamb is sweet and tender, usually fed on grass only before finishing. As always, the lambs bought are top quality. They too are bought at U4L to give the most succulent flavour. To ensure tenderness and taste the lambs are hung for at least 7 days.

PORK AT RIKKI’S

Mainly bred in Shropshire, It’s free-range, of course: happy, healthy outdoor pigs which produce moist, melt in the mouth pork with delicious crackling. No growth promoters or antibiotics are given routinely. These do take a little longer to reach the required weight and shape, but it’s well worth it. The porkers are chosen with the usual care and attention to detail.

POULTRY FROM RIKKI

These birds are local, free-range birds. They have had a longer, happier life than mass-produced birds that are ready for the table in just six weeks. Taste the difference, the meat is more firm and satisfying.

RIKKI'S SHOP