On the Menu:
Machynlleth-based abbatoir in which the meat is prepared was built by
the Ministry of Agriculture in 1950, and then purchased by my
Grandfather 9 years later. In more recent years, a Processing and
Marketing Grant with Welsh Assembly Government funding has helped to
support a full and radical modernisation of the facilities.
The new facilities include a cutting and processing area where we make
our speciality sausages, and a large cold store fitted with a state of
the art refrigeration plant. This allows me to hang beef in sides to
mature for up to five weeks. Previously, I had to cut the carcasses and
could only keep them for a maximum of two weeks.
The photo shows my late father (L) and myself with a prizewinning