BEEF SUPPLIERS
At Wyndhams Butchers, we take pride in offering the finest grass-fed beef. Our beef is not only delicious, but it is also packed with essential nutrients and raised in an environmentally sustainable way.
This creates a mutual level of trust and respect that is reflected in the products we sell. There are constantly new products on the market and these relationships help us to provide our customers with fine meats all year round. Wyndhams are proud to work with the following partners.
fowler brothers
Based in: Burnham-on-Crouch, North Coast on Norfolk
Wyndhams work closely with the family run abattoir, Fowlers Brothers. They supply us with a beautiful range of Beef, lamb and pork products. They have connections with farmers across a wide range of locations and hand select these due to their ethos and the quality of products. This naturally leads to an exceptional variety and range of breeds. Everything is fully traceable and we are able to provide details on specific products in our shops as and when necessary. Fowler Brothers find reward in being a small business, fostering loyalty among their hard-working team, including family members who contribute to the company's success.
Fowler Brothers, established in 1966 by Richard, a master butcher, began with three shops and a meat wholesale depot in East London, Wickford, and Latchingdon. Over time, they acquired the current abattoir location and their commitment to quality meat enabled them to endure and continue trading today. With a focus on carcass-based meat, Fowler Brothers' diligent team loads lorries in the early morning, prepares customer-specific cuts, and delivers to local butcher shops. Highly skilled staff ensure efficient operations.
txuleta BEEF
Specialising in Old Cows. Their principles developed from their love of ex-dairy beef around Europe. This led to the beginning of a great business focusing on retired dairy cows, evolving to other speciality products.
Angus, Scotch, Longhorn, USDA Prime, Belted Galloway, Wagyu are great steaks. All are unique in their own right but are same in the way the cow is slaughtered at the age of two or three. Txuleta cows are led to the abattoir at the age of eight. These older cows are chubbier animals, have a higher fat content and as such more marbling, giving these steaks a distinct and unique flavour. They are the exclusive importer of Goya from Tolosa in the Basque Country and Discarlux in Madrid. Their aim is to distribute this Basque delicacy to top restaurants in the UK.
Galician Blond (Rubia Gallega) is a breed of cattle native to Galicia, a region in north west of Spain. The cows and oxen are reared for beef only and at the top level can reach a grand age of 17. Selection and grading is based on marbling, colour of the beef and type of fat which all contribute to a unique rich flavour.
Retired Dairy Cows. Following a four year dairy cycle our cows retire and naturally grow fat. Simmental or Holstein Friesian cattle most commonly sourced from Germany, Poland and the Netherlands. This type of beef originated in the Basque Country and is often referred to as the “Basque Cider House Steak” after a tradition of Basque farmers exchanging beef for cider at the Cider Houses.
