Mettricks Butchers

Mettricks Butchers
20 High Street
Glossop
SK13 8BH

What type/cuts of game do you sell? What tends to be the most popular; venison, partridge, pheasant?
A) We sell grouse, wild duck, wood pigeon, partridge, pheasant, wild boar and venison. The venison is our best seller probably because of its versatility and positive health benefits being low cholesterol and low fat. Our most popular cuts are diced haunch, haunch steaks and small roasting joints of venison. Apart from the darker colour venison is more like conventional meat in the way it is presented therefore making customers more relaxed about giving it a try.

Is game a popular choice with consumers - do you get a demand for it when then season begins?
A) From the moment we start selling grouse customers start asking about the availability of different kinds of game. Game is becoming more popular as customers looking for naturally produced meat and what could be more natural than wild game? With the rise in meat prices particularly beef, game is looking more attractive as the price gap seems to have narrowed.

Is the fact that game is seasonal a positive factor?
Yes it’s something to look forward to in the autumn and makes a welcome change from summer barbecue products.

Do you further process game e.g. make pies or sausages?
A) We make game pies for Christmas and venison sausages in the autumn. We quite often combine turkey with venison and some pork fat which results in a great sausage.

Where do you get your game from?
A) We source the majority of our game from Yorkshire Game. We have local grouse from shoots that Yorkshire Game manages.

Do you highlight the source of the game e.g. Pheasant from New Forest, Grouse from North Yorkshire Moors?
A) We highlight the game that is local.

Do you offer customers recipes and serving suggestions for your game products?
A) We use the Game-to-Eat recipe booklets to give recipe ideas to customers.

As a butcher what is your favourite game meat and game dish?
A) My favourite type of game has to be venison, in particularly with venison in red wine.

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