All of H G Blake’s prime beef is progressively chilled to 5° C within 48 hours of slaughter to improve and guarantee a consistent product that is tender and avoids such issues as cold shortening. To further our commitment to producing a quality product, we ensure all our ‘East Anglian Prime Beef’ is hung on the bone for maturation, resulting in beef with excellent flavour and tenderness.
We have a strict selection process for our cattle to guarantee quality and consistent results. All our carcasses fall under a weight range of between 260-400 Kg and all are under 30 months of age. All carcases must fall within a minimum MLC Classification O+ for confirmation and between 3 and 4H for fat covering.
Find out more at www.mlcsl.co.uk
Quality Standard Beef is produced to higher standards than required by law from a supply chain which is fully assured and independently inspected at every stage. The EBLEX Quality Standard beef scheme includes additional requirements, which are above current commercial and legal standards applicable to the production of beef.
Find out more at www.eblex.org.uk