News – MEAT ME AT HOME

Dry-Aged British Beef, Why 28 Days Matter

May 19, 2026

Not all beef is created equal and not all ageing is the same. Discover why 28 days transforms Scottish Longhorn and Belted Galloway beef into something extraordinary, what actually happens...

How to Cook Wagyu Beef

May 06, 2026

Everything you need to cook Wagyu beef perfectly at hom. From defrosting and seasoning to core temperature and resting. Expert guidance from a team with over 30 years of Wagyu...

Exploring Asian Cuts & Cuisine

March 05, 2026

Discover the ingredient-led philosophy of Asian cooking, where Wagyu, pork and chicken are chosen for flavour, texture and balance. With premium cuts and a carefully curated pantry, it’s easy to...

Why Spain’s Legendary Pork Is in a Class of Its Own

February 01, 2026

Spain's Ibérico pork is one of the world's finest, prized for its rich marbling, nutty flavour and tenderness. From pluma to secreto, discover why chefs love it.

A Guide to Wagyu

January 12, 2026

For over 30 years, Meat Me At Home has supplied exceptional meats to the UK's leading chefs, restaurants and butchers. As Wagyu specialists since 2008, we guide you through grades,...

The Art of the Truffle

November 11, 2025

Found only for a short season each year, fresh Black and White Truffles are among the world's most sought-after ingredients. Their distinctive aroma and flavour add depth and complexity to...

The Gold Standard of British Wagyu

November 02, 2025

From the lush pastures of Yorkshire, our olive-fed Freedown Hills Wagyu combines rich European flavour with the tenderness of Japanese Wagyu. Sustainably reared and proudly awarded Gold at the 2024...

We're on TV!

October 14, 2025

Our Freedown Hills British Wagyu took centre stage on James Martin's Saturday Morning on ITV. Watch James cook our Ribeye, Striploin, Burgers and Wagyu Bacon to perfection, and bring the...