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Tried and tested: Restaurant quality meat online from Meat Porter
High quality meat makes the biggest difference to a meal, so the thought of not having to scour the area to find a good butcher or even having to get off the sofa is worth celebrating.
South east London and north Kent have some great places to get beautiful cuts of meat but we don’t all live near them and it’s not always easy to get organised enough to go along.
For those scenarios, there is Meat Porter.
Or it would be ideal if you need a big load of tasty meat for a barbecue or dinner party.
It is essentially like those organic veg boxes you can get delivered by Abel and Cole, but for steaks and sausages.
The artisan online butcher can bring you fine dining restaurant quality meat at the click of a button, with free next day delivery.
Meat Porter uses producers who have won acclaim by supplying Michelin-starred restaurants in the capital, including The Ivy.
And I can testify to the deliciousness of the meats. The steak was tender and succulent while even the mince was so, so tasty, lean and fine.
Prices are only a smidgen more than you would pay in a supermarket (the mince was £5, eight sausages cost £5) and there is a good range from steaks and sausages to burgers, lamb and duck.
You can choose what you want in your box, but I’d prefer to choose the option on the easy-to-use site to let them surprise me.
To be frank, the idea of receiving flesh in the post sounded a little bit Jack the Ripper to me, but I was happy once I’d given it a go.
In this day and age, you can’t stick a lamb cutlet in a jiffy bag and our courier arrived with a smart, well-insulated box.
Inside, the cardboard box was lined like a coolbox and the chilled, vacuum packed meat was appetisingly presented between ice packs and surrounded by straw.
It was all very pleasant. Delivered to work, I popped the box in the fridge and easily got it home fresh at the end of the day.
Clear instructions were contained in the box as well as a really cool sheet packed with top tips for cooking your meat, such as “#5 Deglaze your pan with wine or stock. There’s loads of flavours left in the pan and by adding a small amount of liquid you can release these flavours to make a very tasty sauce. Do this while the meat is resting”.
Go to meatporter.com