100% Quality Guarantee
As part of the Harlech Foodservice group, Bwydlyn offer an exceptional range of fresh meat to suit every customer’s needs. Our meat will be prepared by one of our highly skilled meat specialists to your preferred specification.
We specialise in 21 day matured Prime Beef and superior Welsh Lamb. You can be sure that when buying from us, all of our meat is guaranteed and certified to its quality and origin. As well as fixed weight cuts listed in this brochure, our meat is also sold by weight, giving the caterer greater flexibility. We would also be happy to discuss any bespoke lines or specific requirements tailored to individual needs. We ask our customers to place their orders by 3pm on the day before their scheduled delivery. This gives our butchers sufficient time to carefully prepare and pack your order. We believe that quality and customer satisfaction is paramount. We therefore do our utmost to maintain the highest standard of produce and service at all times.
To speak to one of our meat specialist or arrange a meeting call 01766 810810 or email us at info@bwydlyn.co.uk. Alternatively, if you are a current Harlech Foodservice customer and wish to sample what Bwydlyn have to offer, please contact your local Harlech Sales Representative for further details.
What our customers say “We moved suppliers of meat over to Bwydlyn Butchers last year and are very happy that we did. The range and quality of their produce is fantastic and just as important, it’s consistent. The level of customer service is outstanding and they combine extensive knowledge, skill and integrity to deliver meat of the highest quality. Their steaks are superb and have become a speciality on steak nights at both our restaurants. I would highly recommend them.” Proprietor - Nicky Scally
B W Y D LY N
|
Tel 01766 810810
|
Fa x
01766 810862
| Castle View Pub, Deganwy & Gladstone Inn, Penmaenmawr
Beef
Hanging beef gives the enzymes and bacteria in the meat time to start
breaking down the fibres, which, in time, makes the meat more tender and gives added flavour. Good quality, properly hung beef should be deep dark red in colour and somewhat sticky to the touch.
OurMeats
Our prime beef is matured for 21 days to intensify its succulence and depth of flavour.
British beef is regarded as some of the best
in the world. The experience and knowledge of the farmers, together with our climate
and rich pastures, produces first-class meat.
A proportion of our first class beef is
sourced from here in Wales. If you would
like to add that “local flavour� to your menu, please ask our Sales team for more details.
onlin e bwydlyn . c o. u k
|
B W Y D LY N
Beef
R u m p
S irloin
• 4oz
Beef Rib Eye Steak
• 4oz
Beef Rump Steak
• 4oz
• 6oz
Beef Rib Eye Steak
• 6oz
Beef Rump Steak
• 6oz Beef Sirloin Steak
• 8oz
Beef Rib Eye Steak
• 8oz
Beef Rump Steak
• 8oz Beef Sirloin Steak
• 10oz Beef Rib Eye Steak
• 10oz Beef Rump Steak
• 10oz Beef Sirloin Steak
• 12oz Beef Rib Eye Steak
• 12oz Beef Rump Steak
• 12oz Beef Sirloin Steak
• 14oz Beef Rib Eye Steak
• 14oz Beef Rump Steak
• 14oz Beef Sirloin Steak
• Beef Rib Eye Whole
• 16oz Beef Rump Steak
• Beef Striploin Whole
• Beef Rump Whole
• Beef Sirloin Bone In Whole
• Beef Rump Minute Steak
• Beef Sirloin Minute Steak
products
R ib Ey e
B W Y D LY N
|
Tel 01766 810810
|
Fax
01766 810862
Beef Sirloin Steak
Why not try.. Boeuf B o u rg u ignon This hearty classic dish requires very little effort. Slow cooked with wine, herbs and bacon until meltingly tender.
IngredientS
Method
• 900g braising steak, cut into chunks • 3 tablespoons olive oil • 1 medium onion, sliced • 1 heaped tablespoon plain flour • 425ml red Burgundy (or other red wine) • 2 cloves garlic, chopped • 2 sprigs fresh thyme • 1 bay leaf • 350g small shallots • 250g of either cubed pancetta or smoked streaky bacon • 110g chestnut mushrooms, cut into chunks • salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C). Bring ½ tablespoons of the oil to sizzling point in a large pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns. Next add the sliced onion to the pan and brown them a little too. Then, return the meat to the pan and sprinkle in the flour, stirring around to soak up all the juices. Then gradually pour in the red wine, again gently stirring all the time.Transfer to a casserole dish, add the chopped garlic, herbs and seasoning, put the lid on and place in the oven for 2½ hours.
F ill e t
T B on e
• 6oz Beef Fillet Steak
• 12oz Beef T Bone Steak
• 8oz Beef Fillet Steak
• 14oz Beef T Bone Steak
• 10oz Beef Fillet Steak
• 16oz Beef T Bone Steak
• 20oz Beef Rump Steak
Using a bit more olive oil, fry the shallots whole and bacon to colour them lightly.Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour. The French accompaniment of potatoes boulangères and green salad would go well with this dish, or simply serve with a generous helping of crusty bread. This recipe tastes just as good prepared with chicken!
• Beef Chuck Steak Diced • Beef Chuck Steak Mince • Beef Brisket Flat or Rolled • Beef Carvery Ribs • Beef Ribs Whole (4 Bone)
• Beef Fillet Whole
Oth er
• Beef Knuckle/Thick Flank
• 8oz Fillet Steak Larder Trim
• 8oz Beef Prime Beef Steak
• Beef Silverside Rolled
• 10oz Fillet Steak Larder Trim
• 10oz Beef Prime Beef Steak
• Beef Silverside Whole
• Beef Fillet Steaks Larder Trim
• Beef Prime Beef Steak
• Beef Topside Rolled
• Beef Prime Mince Steak
• Beef Topside Whole • Whole Chuck Roll
EM A I L I N F O @ bwydlyn . c o. u k
|
B W Y D LY N
Lamb
Welsh lamb is known throughout the world as being as good as, if not better than, any other lamb in the world because of the way it is reared. The unique, breathtaking landscape of Wales is perfectly suited to sheep farming. It’s an expansive grass-rich environment and the changing terrain results in a lengthy Welsh lambing season with the warmer lowlands producing their lambs first and the hardier uplands producing theirs last. This gives consumers’ access to tasty Welsh Lamb nearly all year round. If you’re looking for a free-range, high-quality, natural food, Welsh Lamb is it.
B W Y D LY N
|
Tel 01766 810810
|
Fa x
01766 810862
Why not try.. Lamb W e llington Too good to save for the weekend, lamb can help create quick and simple, yet spectacular midweek meals which rightly deserve their place on any menu.
IngredientS
Method
• Olive oil, 1-2 tbsp • Fresh rosemary, small sprig • Lean Welsh lamb rumps approximately 200g each, trimmed and cut into 4 equal portions • Wild mushrooms, finely chopped • Shallot, peeled and finely chopped • Chopped fresh thyme leaves 1 tbsp, to be used on the pastry, plus a handful to garnish • Patchwork Welsh garlic & mushroom paté • Ready-rolled puff pastry sheets • Egg, beaten • Salt and freshly milled black pepper
Heat the oil and rosemary in a frying pan, season the lamb portions and brown for 30 seconds on each side. Set aside to cool.
squares this time leaving a border of roughly 6cm. Place each lamb portion on a small pastry square, and brush the edges with beaten egg. Place a larger pastry square over each lamb portion, trim the edges and pinch all around the pastry to seal.
In the same pan, add the mushrooms, shallot and thyme. Cook for 5-10 minutes until soft. Preheat the oven to 220C/gas mark 7. Place the lamb portions on a chopping board. Spread each portion evenly with the pate, then the mushroom mixture. Press down lightly. On a lightly floured surface, roll out and cut sufficient squares of pastry with enough for a 1cm border around each lamb portion, this is the base. Roll and cut the same number of
Brush the surface with beaten egg and sprinkle with the thyme.With the point of a sharp knife, create two holes in the pastry to allow any steam to escape. Transfer to a baking sheet and cook for 12-15 minutes for medium-cooked lamb.
We are keen promoters of Welsh Lamb but on the rare occasion that Welsh supplies are limited, we look to source quality British lamb as a short term substitute. Rest assured, all customers will be advised if Welsh Lamb stocks do become limited at any time.
products
L a m b C u ts • Lamb Diced Lean
• Lamb Shoulders Bone-in Whole
• Lamb Leg Shanks
• Lamb Shoulders Boned & Rolled
• Lamb Leg Steaks Bone-in
• Lamb Minted Steaks
• Lamb Leg Bone-in Whole
• Lamb Steaks
• Lamb Leg Boned & Rolled
• Lamb Racks French Trimmed
• Mutton Lamb Legs Boned
• Lamb Rumps / Chump • Lamb Mince
& Rolled
• Lamb Loin / Cutlet Chop
• Lamb Liver
• Lamb Loin Double Chops (Barnsley Chops)
• Lamb Saddle Loin Bone-in Whole (Breast Off)
onlin e bwydlyn . c o. u k
|
B W Y D LY N
Pork
The pig is one of the oldest forms of livestock..
Although widely restricted in some of the world’s most prominent regions, it is still considered to be one of the most widely consumed and versatile meats. Pork has seen somewhat of a revival recently in Britain. Traditional cuts such as chops and casserole meat have always been a firm favourite but in recent years, cuts such as Pork Belly frequently make a statement on menus the world over.
B W Y D LY N
|
Tel 01766 810810
|
Fa x
01766 810862
A real winner on any menu! Still a relatively cheap cut, pork belly yields wonderfully succulent meat under a crunchy skin and melting crackling layer when slow roasted.
Top tip for that extra crunch Blast up the heat for those last few minutes of cooking time, this will crisp up the top layer of fat and give you the crunchiest crackling ever
G A MM O N
B acon
• Pork Belly Boned & Rolled
• Boneless Convertor Gammon 9Kg+
• Back Bacon Loin Whole
• Pork Belly Whole
• Gammon Ham Shanks
• Bacon Chops
• Pork Sheets Ribs (Belly)
• Gammon Steaks 10oz/227g
• RindLess Back Bacon 2.27Kg
• Pork Leg Boned & Rolled
• Gammon Steaks 12oz/227g
• RindLess Dry Cured Bacon 2.27kg
• Pork Leg Whole Bone-in
• Gammon Steaks 14oz/227g
• RindLess Smoked Back Bacon 2.27Kg
• Pork Loin Boned & Rolled
• Gammon Steaks 16oz/227g
• RindLess Streaky Bacon 2.27kg
• Pork Loin Boneless & Rindless
• Gammon Steaks 20oz/227g
• Pork Loin Rack French Trim (Cutlet End)
• Gammon Steaks 8oz/227g
• Pork Loin Steaks
• Horseshoe Gammon
products
PORK
• Pork Loin Whole Bone-in • Pork loin Chops
B lack P u dding
• Pork Tenderloin / Fillet
• Black Pudding Rings-Berries
• Pork Diced
• Black Pudding Sticks
• Pork Mince
EM A I L I N F O @ bwydlyn . c o. u k
|
B W Y D LY N
Poultry & Game
Whether it be whole birds, skinless breast, minced, diced or drumsticks, here at Bwydlyn we offer a wide selection of Poultry and Game to suit every need. And of course, as with all our meats, it’s guaranteed and certified to its quality and origin.
Duck legs have a beautiful rich meat, which is particularly suited to slow cooking. Characteristically, duck legs always come with the drumstick and thigh together. You’ll find them better value than breast or whole duck, very simple to cook and make a fine looking dish as either a starter or main course.
B W Y D LY N
|
Tel 01766 810810
|
Fa x
01766 810862
Why not try.. G r e ssingha m d u ck l e g with g reen pepper c o rn sau c e
IngredientS
Method
• 4 Gressingham duck legs • 2 large onions, large diced • 2 carrots, large diced • 1 cinnamon stick • 3 star anise • 5 bay leaves • 1 sprig of rosemary • 1.5l of chicken stock • Salt & pepper • vegetable oil
Preheat oven to 160˚C/gas mark 3 Heat a small amount of vegetable oil in a large pan on a medium heat. Add the onion, carrot, cinnamon, star anise, bay leaf and rosemary and cook for 5 minutes, allowing the vegetables to colour slightly
Green peppercorn sauce • 500ml of beef stock • 1/2 tsp of ground green peppercorns
Add the duck legs and a healthy seasoning of salt and pepper. Cover with chicken stock and bring to the simmer. Place the pan in the oven for 2½ hours, or until the meat in very tender. Remove from the oven and allow to cool in the liquid
For peppercorn sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground peppercorns and enough cream to give a strong coffee colour to the finish. Season to taste and set aside until required Heat the grill and place the legs under the heat, skin side up until crispy. Serve on a bed of braised red cabbage, with caramelised apple wedges and drizzle with peppercorn sauce
• 1 sprig of rosemary • 100ml of cream
D u ck & G a m e
• Chicken Fillets 200-230g (2x5kg pack)
• Duck Breast Fillet Gressingham (Frozen)
• Chick Suppremes Skin & Wing Bone-on
• Duck Legs Gressingham (Frozen)
• Chicken Fillet Diced
• Whole Duck (Fresh or Frozen)
• Chicken Drumsticks
• Game Pie Mix Diced (Pheasant/Rabbit/Venison)
• Chicken Legs
• Venison Saddle / Loin
products
C hick en & T u rk e y
• Chicken Wings • Chicken Liver (2.27Kg Frozen) • Chicken Mince • Whole/Half Fresh Chicken • Turkey Breast Butterfly • Whole Turkey Stags
onlin e bwydlyn . c o. u k
|
B W Y D LY N
Parc Bwyd Llanystumdwy Criccieth Gwynedd LL52 0LJ info@bwydlyn.co.uk Tel 01766 810 810 Fax 01766 810 862
All goods are subject to availability and Harlech Foodservice Ltd terms and conditions, a copy of which
bwydlyn.co.uk
prior notice. To conform with the requirements of the Food Safety act 1990 we are unable to accept
Part of the Harlech Foodservice Group
shown as serving suggestions, for clarification call our sales team. E&OE
can be made available on request.We reserve the right to alter price, specification and packaging without
returned products unless we are notified of damages or product error at time of delivery. All products are