Supply chain

When it comes to the journey of our fresh meat range, we’ve ensured that our supply chain is sustainable and that quality is at the heart of every step, whether it’s sourcing the animals from trusted farms, our replenishment team placing orders or picking products to fulfill customer orders. The illustration below shows the journey Farmstead products take, from the farms, right through to kitchens around the country and ultimately, customer plates.

Chilled delivery process

This is an illustration of how our fresh meat travels from farm to fork, via processors, through our supply chain and arriving at the back door of kitchens around the country.

Order process

We have an extensive range of fresh meat products available with a dedicated team and stocking network system in place to ensure orders of key product lines are readily available, arrive on time and in good order. For all essential, everyday lines such as fresh chicken, bacon, beef, lamb, pork, steaks, most sausages and burgers, we operate on a next day delivery service, providing orders are placed with us before 1pm.

For a number of added value product lines, such as speciality seasonal products or where stuffing/mixing with other ingredients is required, we operate a delivery service on the 3rd or 4th day after the order has been placed. This is because these lines are made up fresh to order and will arrive with the maximum amount of shelf-life. Customers will be notified of this when orders are being placed.

Farmstead packaging

Most meats we package are vac-packed or in a modified atmosphere pack (MAP). MAP can cause general discolouring of beef or lamb; however pork or chicken can  have little colour difference.

Once the packet is opened and oxygen can get to the meat, the colour will return. Upon opening, there is a slight odour which disperses after a short period of time.

When the meat is vac packed for a period of time, there may be some blood loss in the pack, especially common with mince and stroganoff as there is more surface area for moisture to come from.

Vac packed mince can also appear fatty as the fat pieces are compressed when all of the air is drawn out so the fat looks to be on top of the meat. However, this is dependent on the VL (visual lean) of the meat.



The concept of ‘farm to fork’ traceability Farmstead prides itself in relies on the ability to identify the origin, abattoir, cutting plant and butchery operations through which the meat has passed through en route to the customer.

We do this by allocating a Goods Received Number (GRN) to each consignment, against which we cross reference all this information. The country of origin and the EC packing plant number are key to being able to trace the product back to the cutting plant or abattoir depending on the type of product and species.

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