Hi all, Farmer Al back this week, I’ve given Porkchop the week off writing the blog!
If you’ve been up the farm lately buying some of my delicious meat or just popping round for a cuppa, you will have seen we have a new butcher! “Butcher Tom” joined us here at Ballakelly a little while ago and has made a huge impact!
Next weekend, Tom celebrates 10 years of butchery. In them 10 years he has butchered on a retail and wholesale level, and there’s not much he can’t turn his hand to! For those that have been up and met him, you will know his knowledge and understanding is second to none and he will give you as much advice and cooking tips as possible!
With a good butcher comes good produce, as many of you know we have a dry-aging cabinet, with Tom’s expert knowledge of meat and my home-grown lamb, beef and pork, we have mastered the art of dry-aging and selling some of the finest and tastiest steaks around! Like everything at Ballakelly, we work as a team. From booking stock into the meat plant, bringing the carcass’s home to Ballakelly and butchering them, we have the Meat Heroes who all play an individual part in making it all possible.
Tom being here has given me a huge sigh of relief that I can finally leave the butchery to him, safe in the knowledge that Ballakelly is moving forward and we have completed our team!
As I said earlier, team work is key at Ballakelly and it plays a huge part in my daily life. Me and Tom work as a team, I ensure all my animals are raised to the highest standards and have the best possible care. This reflects massively in the taste and tenderness. Tom is a huge supporter of the dry-aged meat and has told me he’s never cut steaks as tender as mine!! The one thing Ballakelly really strives for is to provide the best Manx meat possible and buying dry-aging cabinets has definitely seen an increase in orders and visitors to the farm!
As I’ve said in previous blogs, the dry-ager has been the best piece of equipment I’ve bought. It’s been a system of trial, a lot of hard work but we finally have it to how we want it.
The one thing myself and Rachel have also noticed is not only the increase in sales but also the positive feedback we get from customers. The past year has had very big ups and very low downs but with the team as strong as it is now, we are confident that we can continue to supply Ballakelly meat to the same standard, if not higher!
For those who haven’t yet met Tom, he’s not your stereotypical butcher! With his long hair and bushy beard, you’d think Ballakelly had the second coming of Jesus! He’s also not Manx, but hey, we can’t all be perfect!!
If you’re stuck and need to ask any questions give him a call on 880341 or next time you’re up round this neck of the woods, pop in and have a chat with him. He’s more than happy to answer any questions you have or to give any advice. One thing he can’t do is turn water to wine, I’ve already asked! But he can make some tasty sausages!
After huge demand we are delighted to say that we now have set delivery days/times for various locations on the Island! 🇮🇲
Please see the delivery time slots on the image below
We will be trialing this for a couple of weeks to see how it goes
Please note a minimum order of £10 is required
As always we greatly appreciate your support 🙌
Anyways, I’m off to have a cup of tea, light the fire and sit with my feet up for an hour or two, just don’t tell the boss!
Rachel & Tom at our Christmas Party