A group of 30 Danish butchers visited Devon butchers, Complete Meats, recently to learn about UK practices.
The visit included a tour of the Complete Meats unit on the Millwey Rise Trading Estate in Axminster in Devon, where members of the Danish Butchers Union witnessed state of the art technology alongside traditional butchery.
The tour was led by Shaun and Cindy Vining, owners of Complete Meats.
Shaun told the group: “Our modern facility has enabled us to serve our catering customers more efficiently and has given us dedicated space to develop our own range of dry aged beef, charcuteries, pies and award winning dry cured bacon, hams and sausages.”
The Complete Meats factory employs local qualified butchers six days a week including a night shift, to ensure local pubs and restaurants as well as other customers and Complete Meats shops are supplied with fresh meat every day.
Following the tour of Complete Meats, the Danish Butchers Union members also visited Peter Lane’s Pitfield Farm in Cotleigh viewing Aberdeen Angus, Dexter, Galloway and Highland cattle before a talk about the local terrain from countryside expert David Allen.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
