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Macbeth's is situated
in Forres, an ancient Royal Burgh Town, in the North of Scotland
on the Moray Coast.
The Royal Burgh of Forres is thought to be "Varris" shown
on maps made by Ptolemy almost 2,000 years ago. Macbeth's Butchers
was bought by Michael & Susan Gibson from Edinvale Farms in
1985 in order to market the very traditional type of beef that
they rear.
Beef
In
the main, the beef supplied by Macbeth's is produced by us at
Edinvale where it is born, reared and finished, over as long
a period as is possible within current regulations. It is produced
from our herds of Highland, Shorthorn and Aberdeen Angus cattle
which are entirely grass fed during the summer with hay, silage,
draff and beet pulp being the ration for the winter. No compound
feeds are used and we find that this diet and the extensive ground
on which they are allowed to roam means that the cattle produce
well marbled, flavoursome meat that is hard to beat. It goes
without saying that none of our cattle have ever been exposed
to BSE and we do, in fact, have a very high herd health status
commensurate with our extensive rearing policy.
The cattle are
killed at between 24 and 30 months in a local slaughterhouse
which is only 10 miles away. This is important as it means
that they do not have a long distance to travel and this goes
a very
long way to minimise stress prior to slaughter.
After hanging
for a week in the abattoir, the carcasses are delivered to
Macbeth's where the hind-quarters will be hung for a further
10 days before butchering.
Pork & Lamb
Although the production of beef
is our main enterprise, we also supply top quality local lamb
and pork, as well as a comprehensive
range of venison and game, together with a variety of sausages,
burgers, haggis and black puddings all made in our own processing
room.
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