100% Quality Guarantee

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2 100% Quality Guarantee Now firmly established as part of the Harlech Foodservice group, Bwydlyn offer a complete range of first class meat cut from only 100% prime, naturally reared stock. Orders are prepared to individual customer specifications by our team of highly skilled in-house butchers. A portion of our first class meat is sourced locally here in Wales, where it is always sure to add a great local flavour to any menu. We specialise in 21 day matured Prime Beef and superior Welsh Lamb, with full traceability and certification to its quality and origin. We only ever source meat from approved and accredited suppliers. We offer fixed weight cuts as well as meat sold by weight, thus giving the caterer greater flexibility. We would be happy to discuss any bespoke lines or specific requirements tailored to individual needs, so please do not hesitate to give us a call. Customer satisfaction is paramount, we therefore aim to deliver exceptional quality as well as consistency with all our meat. To speak to one of our dedicated meat specialist, arrange a meeting or to sample some of our produce, simply call our sales team on or us at bwydlyn@harlech.co.uk What our customers say At Bodysgallen Hall we pride ourselves on producing the finest dining experience and our suppliers are really important to our success. Since Bwydlyn have started to supply us I have been very impressed with both quality and consistency of their meat. Their attention to detail is superb and service is fantastic. I am really pleased to work alongside and recommend Bwydlyn. Michael Cheetham B W Y D LY N TEL FAX Head Chef. Bodysgallen Hall. Llandudno

3 P R E M I U M Sausage & Burgers Made from only 100% prime, naturally reared meat, Bwydlyns range of handmade premium Sausages and Burgers are a great addition to any menu. Our sausages are prepared daily using natural skins and supplied fresh, where as our gourmet burgers are interleaved for convenience and delivered frozen. This allows us to meet with customer demands and guarantee quality and consistency each time. Having our own on-site production facility gives us the flexibility to tailor recipes to suit. GOURMET BURGERS PREMIUM SAUSAGES Angus Steak Burgers 8oz Angus Steak Burger 6oz Steak & Ale Burgers 6oz Steak & Chilli Burgers 6oz Wild Boar Burger 7oz Venison Burgers 6oz 24x227g 32x170g 32x170g 32x170g 24x198g 32x170g Fresh Breakfast Sausages Fresh Pork & Leek Sausages Fresh Pork&Herb Sausages 1x2.27kg 1x2.27kg 1x2.27kg Our Meats Steak Burgers 8oz Steak Burgers 6oz Steak Burgers 4oz Steak Burgers Mini 2oz 24x227g 32x170g 48x113g 45x57g British beef is regarded as some of the best in the world. The experience and knowledge of the farmers, together with our climate and rich pastures, produces first-class meat. A proportion of our first class beef is sourced from here in Wales. If you would like to add that local flavour to your menu, please Welsh Lamb & Mint Burgers 6oz 32x170g Welsh Lamb & Mint Burgers 4oz 48x113g ask our Sales team for more details. ONLINE BWYDLYN.CO.UK BWYDLYN

4 Beef Our prime beef is matured for 21 days to intensify its succulence and depth of flavour. Hanging beef gives the enzymes and bacteria in the meat time to start breaking down the fibres, which, in time, makes the meat more tender and gives added flavour. Good quality, properly hung beef should be deep dark red in colour and somewhat sticky to the touch. RIB EYE 4oz Beef Rib Eye Steak 6oz Beef Rib Eye Steak 8oz Beef Rib Eye Steak 10oz Beef Rib Eye Steak 12oz Beef Rib Eye Steak 14oz Beef Rib Eye Steak Beef Rib Eye Whole RUMP 4oz Beef Rump Steak 6oz Beef Rump Steak 8oz Beef Rump Steak 10oz Beef Rump Steak 12oz Beef Rump Steak 14oz Beef Rump Steak 16oz Beef Rump Steak 20oz Beef Rump Steak 32oz Beef Rump Steak Beef Rump Whole Beef Rump Minute Steak BWYDLYN TEL FAX

5 Why not try... BOEUF BOURGUIGNON THIS HEARTY CLASSIC DISH REQUIRES VERY LITTLE EFFORT. SLOW COOKED WITH WINE, HERBS AND BACON UNTIL MELTINGLY TENDER. INGREDIENTS 900g braising steak, cut into chunks 3 tablespoons olive oil 1 medium onion, sliced 1 heaped tablespoon plain flour 425ml red Burgundy (or other red wine) 2 cloves garlic, chopped 2 sprigs fresh thyme 1 bay leaf 350g small shallots 250g of either cubed pancetta or smoked streaky bacon 110g chestnut mushrooms, cut into chunks salt and freshly milled black pepper METHOD Pre-heat the oven to gas mark 1, 275 F (140 C). Bring ½ tablespoons of the oil to sizzling point in a large pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns. Next add the sliced onion to the pan and brown them a little too. Then, return the meat to the pan and sprinkle in the flour, stirring around to soak up all the juices. Then gradually pour in the red wine, again gently stirring all the time. Transfer to a casserole dish, add the chopped garlic, herbs and seasoning, put the lid on and place in the oven for 2½ hours. Using a bit more olive oil, fry the shallots whole and bacon to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour. The French accompaniment of potatoes boulangères and green salad would go well with this dish, or simply serve with a generous helping of crusty bread. This recipe tastes just as good prepared with chicken! SIRLOIN FILLET T BONE Beef Chuck Steak Mince 4oz Beef Sirloin Steak 6oz Beef Fillet Steak 12oz Beef T Bone Steak Beef Brisket Flat or Rolled 6oz Beef Sirloin Steak 8oz Beef Fillet Steak 14oz Beef T Bone Steak Beef Carvery Ribs 8oz Beef Sirloin Steak 10oz Beef Fillet Steak 16oz Beef T Bone Steak Beef Ribs Whole (4 Bone) 10oz Beef Sirloin Steak 12oz Beef Sirloin Steak Beef Fillet Whole 8oz Fillet Steak Larder Trim OTHER Beef Knuckle/Thick Flank Beef Silverside Rolled 14oz Beef Sirloin Steak 10oz Fillet Steak Larder Trim 8oz Prime Braising Steak Beef Silverside Whole Beef Striploin Whole Beef Fillet Steaks Larder Trim 10oz Prime Braising Steak Beef Topside Rolled Beef Sirloin Bone In Whole Beef Prime Mince Steak Beef Topside Whole Beef Sirloin Minute Steak Beef Chuck Steak Diced Whole Chuck Roll BWYDLYN@HARLECH.CO.UK BWYDLYN

6 Lamb Welsh lamb is known throughout the world as being as good as, if not better than, any other lamb in the world because of the way it is reared. The unique, breathtaking landscape of Wales is perfectly suited to sheep farming. It s an expansive grass-rich environment and the changing terrain results in a lengthy Welsh lambing season with the warmer lowlands producing their lambs first and the hardier uplands producing theirs last. This gives consumers access to tasty Welsh Lamb nearly all year round. If you re looking for a free-range, high-quality, natural food, Welsh Lamb is it. BWYDLYN TEL FAX

7 Why not try... LAMB WELLINGTON TOO GOOD TO SAVE FOR THE WEEKEND, LAMB CAN HELP CREATE QUICK AND SIMPLE, YET SPECTACULAR MIDWEEK MEALS WHICH RIGHTLY DESERVE THEIR PLACE ON ANY MENU. INGREDIENTS Olive oil, 1-2 tbsp Fresh rosemary, small sprig Lean Welsh lamb rumps approximately 200g each, trimmed and cut into 4 equal portions Wild mushrooms, finely chopped Shallot, peeled and finely chopped Chopped fresh thyme leaves 1 tbsp, to be used on the pastry, plus a handful to garnish Patchwork Welsh garlic & mushroom paté Ready-rolled puff pastry sheets Egg, beaten Salt and freshly milled black pepper METHOD Heat the oil and rosemary in a frying pan, season the lamb portions and brown for 30 seconds on each side. Set aside to cool. In the same pan, add the mushrooms, shallot and thyme. Cook for 5-10 minutes until soft. Preheat the oven to 220C/gas mark 7. Place the lamb portions on a chopping board. Spread each portion evenly with the pate, then the mushroom mixture. Press down lightly. On a lightly floured surface, roll out and cut sufficient squares of pastry with enough for a 1cm border around each lamb portion, this is the base. Roll and cut the same number of squares this time leaving a border of roughly 6cm. Place each lamb portion on a small pastry square, and brush the edges with beaten egg. Place a larger pastry square over each lamb portion, trim the edges and pinch all around the pastry to seal. Brush the surface with beaten egg and sprinkle with the thyme. With the point of a sharp knife, create two holes in the pastry to allow any steam to escape. Transfer to a baking sheet and cook for minutes for medium-cooked lamb. LAMB CUTS We are keen promoters of Welsh Lamb but on the rare occasion that Welsh supplies are limited, we look to source quality British lamb as a short term substitute. Rest assured, all customers will be advised if Welsh Lamb stocks do become limited at any time. products Lamb Diced Lean Lamb Leg Shanks Lamb Leg Steaks Bone-in Lamb Leg Bone-in Whole Lamb Leg Boned & Rolled Mutton Lamb Legs Boned & Rolled Lamb Loin Chop Lamb Cutlet Chop Lamb Loin Double Chops (Barnsley Chops) Lamb Shoulders Bone-in Whole Lamb Shoulders Boned & Rolled Lamb Minted Steaks Lamb Steaks Lamb Racks French Trimmed Lamb Rumps / Chump Lamb Mince Lamb Liver Lamb Saddle Loin Bone-in Whole (Breast Off) ONLINE BWYDLYN.CO.UK BWYDLYN

8 Pork The pig is one of the oldest forms of livestock.. Although widely restricted in some of the world s most prominent regions, it is still considered to be one of the most widely consumed and versatile meats. Pork has seen somewhat of a revival recently in Britain. Traditional cuts such as chops and casserole meat have always been a firm favourite but in recent years, cuts such as Pork Belly frequently make a statement on menus the world over. BWYDLYN TEL FAX

9 A real winner on any menu! STILL A RELATIVELY CHEAP CUT, PORK BELLY YIELDS WONDERFULLY SUCCULENT MEAT UNDER A CRUNCHY SKIN AND MELTING CRACKLING LAYER WHEN SLOW ROASTED. TOP TIP FOR THAT EXTRA CRUNCH Blast up the heat for those last few minutes of cooking time, this will crisp up the top layer of fat and give you the crunchiest crackling ever PORK GAMMON BACON products Pork Shoulder Boned & Rolled Pork Belly Boned & Rolled Pork Belly Whole Pork Sheets Ribs (Belly) Pork Leg Boned & Rolled Pork Leg Whole Bone-in Pork Loin Boned & Rolled Pork Loin Boneless & Rindless Pork Loin Rack French Trim (Cutlet End) Pork Loin Steaks Pork Loin Whole Bone-in Pork loin Chops Pork Tenderloin / Fillet Pork Diced Boneless Convertor Gammon 9Kg+ Horseshoe Gammon Gammon Ham Shanks Gammon Steaks 8oz/227g Gammon Steaks 10oz/227g Gammon Steaks 12oz/227g Gammon Steaks 14oz/227g Gammon Steaks 16oz/227g Gammon Steaks 20oz/227g BLACK PUDDING Black Pudding Rings-Berries Back Bacon Loin Whole Bacon Chops RindLess Back Bacon 2.27Kg RindLess Dry Cured Bacon 2.27kg RindLess Smoked Back Bacon 2.27Kg RindLess Streaky Bacon 2.27kg Pork Mince Black Pudding Sticks BWYDLYN@HARLECH.CO.UK BWYDLYN

10 Poultry & Game Whether it be whole birds, skinless breast, minced, diced or drumsticks, here at Bwydlyn we offer a wide selection of Poultry and Game to suit every need. And of course, as with all our meats, it s guaranteed and certified to its quality and origin. Duck legs have a beautiful rich meat, which is particularly suited to slow cooking. Characteristically, duck legs always come with the drumstick and thigh together. You ll find them better value than breast or whole duck, very simple to cook and make a fine looking dish as either a starter or main course. BWYDLYN TEL FAX

11 Why not try... GRESSINGHAM DUCK LEG WITH GREEN PEPPERCORN SAUCE INGREDIENTS METHOD 4 Gressingham duck legs 2 large onions, large diced 2 carrots, large diced 1 cinnamon stick 3 star anise 5 bay leaves 1 sprig of rosemary 1.5l of chicken stock Salt & pepper vegetable oil GREEN PEPPERCORN SAUCE 500ml of beef stock 1/2 tsp of ground green peppercorns 1 sprig of rosemary 100ml of cream Preheat oven to 160 C/gas mark 3 Heat a small amount of vegetable oil in a large pan on a medium heat. Add the onion, carrot, cinnamon, star anise, bay leaf and rosemary and cook for 5 minutes, allowing the vegetables to colour slightly Add the duck legs and a healthy seasoning of salt and pepper. Cover with chicken stock and bring to the simmer. Place the pan in the oven for 2½ hours, or until the meat in very tender. Remove from the oven and allow to cool in the liquid For peppercorn sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground peppercorns and enough cream to give a strong coffee colour to the finish. Season to taste and set aside until required Heat the grill and place the legs under the heat, skin side up until crispy. Serve on a bed of braised red cabbage, with caramelised apple wedges and drizzle with peppercorn sauce products CHICKEN & TURKEY Chicken Fillets g (2x5kg pack) Chick Suppremes Skin & Wing Bone-on Chicken Fillet Diced Chicken Drumsticks Chicken Legs Chicken Wings Chicken Liver (2.27Kg Frozen) Chicken Mince Whole/Half Fresh Chicken Turkey Breast Butterfly Whole Turkey Stags DUCK &GAME Duck Breast Fillet Gressingham (Frozen) Duck Legs Gressingham (Frozen) Whole Duck (Fresh or Frozen) Game Pie Mix Diced (Pheasant/Rabbit/Venison) Venison Saddle / Loin ONLINE BWYDLYN.CO.UK BWYDLYN

12 Parc Bwyd Llanystumdwy Criccieth Gwynedd LL52 0LJ Tel Fax bwydlyn.co.uk All goods are subject to availability and Harlech Foodservice Ltd terms and conditions, a copy of which can be made available on request. We reserve the right to alter price, Part of the Harlech Foodservice Group specification and packaging without prior notice. To conform with the requirements of the Food Safety act 1990 we are unable to accept returned products unless we are notified of damages or product error at time of delivery. All products are shown as serving suggestions, for clarification call our sales team. E&OE BWYDLYN.CO.UK