We're celebrating National Butchers Week, an event in the calendar that acknowledges the great work of butchers, and the fantastic innovation that takes place within butchers’ shops. On the Isle of Man, we're lucky enough to have over 13 butchers that supply delicious, locally-produced Manx meat to the community, one of those is Ballakelly Farm. Run by the Teare family and located in Andreas, the farm sells 100% home-grown pork and beef, and lamb direct to the customers. Here we talk to Farmer Al, who has lived at the farm since he was born, about his butchery skills, advice for aspiring butchers, and of course quality meat.
âœ”ï¸ How did you get into the butcher trade and what advice would you give to a trainee or aspiring butcher?
All my life, the Teares have been a traditional livestock farming family. But in 2016, determined to make our living from our farm at Ballakelly, we concluded that to earn a fair reward - and build a sustainable business - we needed to take control of our meat and sell directly to consumers and businesses. In Spring that year, I went to live with a farming family in Wales where I learned how to manage the whole 'meat chain’: farm, abattoir, butchers, and shop. We worked hard to add a retail butchery shop to our brand, while farming sheep, pigs and cows to the standard we've upheld for five generations. It was the best decision we have ever made, and with the help and guidance from many butchers along the way, our team has become a dab hand at the craft.
âœ”ï¸ Aspiring butchers: there's never been a better time to learn this particular art. Independent, smaller scale artisanal and quality butchers are more prolific than they've been in a generation (though they might not always take the form of a shop on the high street anymore). It's a skill that complements culinary and cheffing work, and the wider world of produce. My advice would be to get down to your local shop or community producer and introduce yourself - out of Covid time, the Ballakelly Farm doors are always open!
âœ”ï¸ What local hotels and restaurants do Ballakelly supply to?
We supply our 100% quality pork sausages and sausage meat to our good friends and long-time partners at the Alpine. This year is our fifth in collaboration, and we’ve become an important thread in each other’s stories over these years - we consider Mel, Simon and her team as some of our closest friends. Our relationship has also brought us into contact with other brilliant local providers like Ross Bakery, who now provide the amazing soft baps for our hog roast.
We also supply our pork and lamb to the wonderful folk at Kurries & Steaks and the recently-opened Street Kitchen in Douglas - catch our pig shoulder made magic by Chef Shri in their incredible bao buns. In the last month we've teamed up with Manx Meal Box to supply a range of products and cuts, from mince to brisket. They provide the parts to create gourmet meals, in the correct units and with everything you need, direct to your doorstep - mad, eh? We're chuffed to have a hand in the culinary world of tomorrow.
âœ”ï¸ In your opinion, what are the most underrated cuts of meat?
Where to start? Regular customers will know that we do magic things with a much overlooked meat - mutton. We dry age ours for enhanced flavour and tenderness, so it behaves like spring lamb in the kitchen while being incredibly rich, meaty and a little bit sweet. I like to stick a shoulder joint in the Aga, walk away, and come back to perfect strands of mutton ready to go straight in a soft bap for lunch.
A cut we love is neck fillet, which is an economical, lean and delicious piece of meat, versatile and recipe-ready. Also skirt or breast - perfect rolled, braised and slow cooked in medallions. The flavour from lamb skirt in particular is out of this world.
âœ”ï¸ What is a staple on your family dining table?
Ballakelly 8oz steak burgers, and our lamb sausages. Simple, straightforward, kid-friendly - it's just what we need after non-stop days on the farm. Our everyday meat products are every bit as special as our roasting joints and chops - we urge everyone to make quality local meat a part of their day-to-day cooking and eating routine. Believe us- your whole family will notice the difference.
For special occasions, we get some of our 'Fred Flinstone' pork chops out - monster cuts of meat to feed your inner caveman. Mustard, chips, a fried egg - sorted.
🔔 To learn more about Ballakelly farm or to try out their fantastic produce for yourself, head over to www.ballakelly.farm
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