Origin: Scotland Diet: Natural diet without supplemental feeding Characteristics: Geographically protected with the highest seal of approval
Stoddarts Farmers have come a long way since they began a small operation at Edinburgh’s municipal abattoir in the 1950s, today they process up to 1,000 head of cattle a week. Their 250 employees, many of whom have been with them for more than 20 years, bring an unrivalled set of butchery skills and knowledge that enables us to offer a highly tailored product range to all their customers in the UK, Europe and around the world. From the abattoir, located in the heart of the Ayrshire cattle country, they supply their primary butchery and further processing facilities just outside Edinburgh with the very best Scotch Beef. This allows them to consistently select beef to meet each customer’s individual requirements, whether it is breed of beef, fat cover, internal marbling, dry aging or even animals from a specific farm. Stoddart’s was founded in 1959 as a multi-species butchery supplier based at the municipal abattoir in Edinburgh. By 1993, the company had grown to a level where a state-of-the-art boning plant was opened in Broxburn. In 2000, the group added its own abattoir in Ayr with a capacity to process more than 1,000 cattle a week. Fifteen years later, owner Neil Stoddart decided to retire and spent a lot of time selling his business to the right people who held the same values as him. In November 2015, the company was sold to Manifesto Foods.