What are the food miles like for your products?

So much travelling doesn’t sound great for the planet – but it’s not quite this straightforward. That’s because food miles only tell you one thing: distance. And, if you’re trying to shop as sustainably as possible, there are lots of other things that can affect a product’s carbon footprint. This can result in some rather strange-sounding scenarios: For example, UK tomatoes grown in heated greenhouses may actually have a higher carbon footprint than tomatoes imported from hotter countries – even including the extra transport. At JPs meats and more we aim to buy and support local British farmers who farm responsibly.

What kind of packaging is used to make sure it arrives through the postal system safely?

We use a temperature controlled packaging systems for ambient, chilled and frozen foods. Our packaging is designed and manufactured in the UK to the highest quality. Fully recyclable and re-usable insulated packaging allow deliver of our goods to any location whilst retaining control over our product temperatures no matter what the environmental conditions. This, ultimately, removes the need for redeliveries, eliminates costly food waste and further reduces the overall environmental impact.

Any GM products?

All of our products are grain and grass fed with no added preservatives.

Is it organic?

Not all of our products are organic and some are a combination of grain and grass fed so are not wholly organic.

How fast will delivery be after my order?

We aim to have all deliveries completed within 36 hours dependant on products and size of order.

What days / times can I come and collect my order in person

We are open 5 days a week from a Monday – Friday 8:00 – 17:00.

How Do I Prep A Steak?

For most steaks, allow to come to room temperature for 30 minutes or longer. If you cook a steak straight from the fridge, it will lower the temperature of the oil and you will get a miserable, grey steak and there will be no Maillard reaction.

What Is The Maillard Reaction?

The Maillard reaction is when fresh meat is cooked in a pan in very hot cooking oil
(140 to 165 C) and the reducing sugars and amino acids react and brown the meat and give it its desirable flavour.

What Cut Would You Recommend For Making A Stew Or Casserole?

Shin, shoulder, neck (lamb) and short rib which has bone in are ideal for stews and casseroles. The connective tissue in these cuts breaks down during the cooking and gives the dish a flavour that you won’t get from fillet steak and the bone on allows for additional flavours into the dish.

I’m Throwing A Dinner Party But Don’t Want To Break The Bank. What Beef Dish Would You Recommend?

Beef bourguignon, beef stroganoff, pot roast can all be made with great value cuts with the added advantage that if your dinner guests are late, the dish won’t be ruined by waiting for half an hour or so.

Should I Buy A Leg Of Lamb With Or Without The Bone In?

Leg of Lamb is much easier to carve without the bone, but bone-in it is a much better product. We can remove the aitch bone, just ask. This will make carving a lot easier. When the lamb is cooked and rested, you will see a semi-circle of lean meat at the opposite end to the shank. Start slicing from there. Slice up to the bone and keep taking slices until it tapers away. Then, with a sharp knife, cut alongside both sides of the bone to a depth of half an inch. Turn the lamb over and slice towards the bone and the slices should come away very easily.

Are you products supplied fresh or frozen?

Typically fresh allowing you the opportunity to freeze upon arrival. Note: Our customers also often ask if freezing or refreezing of an ambient or chilled food product, including surplus food, is generally permitted? This is subject to the hygiene conditions set down which JPs Meats and More adhere to. We maintain the cold chain at all times ensuring that all our products are microbiologically safe which prevents the growth of pathogens and hygienic conditions.

How long can I store fresh beef and lamb in the fridge for?

Sausages: 2 days
Mince (beef and lamb): 2 days
Beef and lamb strips: 2 days
Diced meat: 2 days
Thin steaks (minute): 2 days
Steaks: 2-3 days
Roasts (boned and rolled): 2-3 days
Roasts (bone in): 3-4 days
Vacuum packed meat (unopened): 2-3 weeks

Is the temperature of your fridge and freezer important?

Yes! Regularly check that both the fridge and freezer operate at these temperatures:
Fridge temperature: 4ºC to 5ºC
Freezer temperature: -15ºC to -18ºC