Going Back to Well Hung Meat

 |  Review

Some of you may remember that at the end of November I wrote an entry expressing disappointment with the organic meat box delivery company Well Hung Meat.

Within a couple of days of writing the post, Adam from The Well Hung Meat Company got in touch via the comments and passed on his apologies for the experience that I’d had and as a goodwill gesture, credited my account with points equivalent to the ‘missing’ roasting joint and the steaks that I’d not been happy with. He came across as both polite and genuine in his responses; a credit to the company. :)

Happy to give them a second chance, I placed a regular order with WHM and I received my second meat box in December. I must admit that my memory fails me in the exact contents (what can I say, December is a busy month) but the roasting joint, roughly 0.8kg of beef topside, was fab. It was the first time I’d done a roast beef (normally stick to chicken) and I spent a lot of time on all the trimmings (roast potatoes, proper gravy, yorkshire puds – from scratch! etc) but it was definitely worth it.

I wish I could say the same about the steaks, but again they were cut so uneven I found it hard to get them cooked ‘just right’. I can’t help but think I’m being COMPLETELY anal about this but as a steak (cooking) newbie I need a helping hand with these things.

My next Well Hung Meat box is due tomorrow, so you can probably extract from that I’m happy to continue with a regular order for now … I am planning on trying the Riverford boxes at some point (if nothing else but out of customer loyalty; I do love my Riverford veg) but I’m glad this little meaty experiment has proved positive after all :)

Jem Turner jem@jemjabella.co.uk +44(0)7521056376

5 comments so far

  1. Mumblies said:

    To cook your steak ~ put the pan on a good heat with very little butter or oil and heat until sizzling. Pat your steak dry with kitchen towel both sides then place in sizzling pan, cook on that side for approx 3-5 mins depending on how well done/rare you like it then turn over once and cook the other side for the same amount of time. If you allow the steak to rest for a few minutes in the pan (having turned off the heat) and use a good steak knife to cut it along the grain you should get perfect results every time. When it’s cooking you can see by looking at the side of the steak how the cooking is coming along as the meat changes colour at the sides and goes from red to brownish.

    Glad your meat delivery was more as you had expected and hope things continue to improve. :)

  2. Caity said:

    I’m glad that your second order was a better experience. It makes me happy! I hope that your steaks come out perfectly this time! I wish I could give you some steak tips but Josh always cooks mine for me so I’m clueless.

  3. Louise said:

    I’d love to know how they compare to Riverford. The meat from Riverford is very good. I would say excellent if it weren’t for the fact that they removed the ‘Nothing But Meat’ box a few months back. Apparently we were only one of a handful of customers across the country who bought it. So I now order our meat ‘a la carte’ as it were so we can have our gluten free sausages.
    As my DH says, pretty much all things Riverford are in the superlative category from the mince pies, to the clotted cream and the chilli sauce!

  4. Adam said:

    Dear Jem,

    I’m glad that you had a better experience this time around and that you enjoyed the topside. I see Mumblies has given some great steak cooking advice. Additionally we have a ‘Well Hung’ guide to the perfect steak in the office if you drop me an email with your address I will pop it in to the post for you.