We grew our reputation in food service through our passionate commitment to sourcing sustainable grass fed beef.
“Aubrey Allen is the holy grail of beef.“
Richard McComb – Food Journalist.
“The best example of dry-ageing in the world.“
Prof. Chris Calkins, ph.D – Meat Scientist, University of Nebraska.
In a world where farmers are paid for yield not flavour and 80% of all steaks sold in this country are imported, we’ve always believed in sourcing from natural areas of outstanding beauty that the pastures of the British Isles affords. Our sustainable grass fed beef is selected only from British beef-suckler herds to a specific classification and purchased whole to retain consistency. This helps to place our product in the top 1% of beef in the world.
We mature in the time-honoured way, on the bone in five scientifically structured dry-ageing chambers where space, air flow and humidity are at optimum levels.
Meat scientist Professor Chris Calkins (founder of the flat-iron steak) stood in front of 30 chefs on a cold January day at our Coventry-based HQ and said that our beef was, “the best example of dry-ageing in the World”. We are proud of what we produce.
Our aim is to always source the best available meat in the British Isles and this philosophy dates back to the 1930’s when Aubrey Allen – Russell Allen and Lucianne Allen’s grandfather – opened his back street butchers shop to feed the people of Coventry.
We select only the top 1% of the very best beef in the country and when we find an exceptional breed, we welcome that into our Heritage Breeds.
Matured in one of our five scientifically structured, dry ageing chambers for a minimum of 35 days which further enhances the texture and flavour.
Heritage Fillet tasted amazing! Core by Clare Smyth
We work with the following Heritage Breeds which are available as a whole Rib, Rump, Fillet or Striploin
Availability differs on a weekly basis but can include;
- Lincoln Red
- Welsh Black
Check with our team for our current stock availability
Trust with a supplier and an ingredient is paramount. With Aubrey Allen the care taken to pick the best of the best in regards to the beef shows in the product , having exceptional flavour and consistency due to the care in choosing the best breeds, cuts and aging time means we get an exceptional product for our diner to enjoy. Paul Welburn, Swan Inn Islip
Marbling was unreal…stunning striploin Signatures Restaurant
South West Lamb
The area of the south west of England has ‘Champagne style’ PGI status for its lamb – that’s how good it is!
The combination of a great natural product and our purchasing philosophy to ‘only buy whole lambs directly from one abattoir to one classification’ has encouraged our chef customers to tell us they get ‘a match made in heaven’. We deliver an unrivalled consistency of shape, size and flavour as well as a great variety of cuts created by our master craftsmen to ensure chefs have a real point-of-difference on their menus.
“Naturally-reared in the West Country for perfect flavour and tenderness”
Our free-range pork is sourced from Jimmy Butler’s Blythburgh farm, a family business who are as passionate about welfare as we are.
We only purchase the young, sweet females (known as gilts) from Jimmy and his family. Why? Because we believe it is the very best product for the plate with higher levels of internal fat and a natural sweetness.
The Suffolk air provides a lovely salty flavour and the sandy soils allows pigs to roam and live happy stress-free lives.
Jimmy joined us in 2016 along with a group of chefs to enjoy a talk by the wonderful Temple Grandin (an international expert in animal welfare) and was inspired to take away even more ideas on how to enhance the welfare of the pigs that he rears.
We are proud to take chefs around Jimmy’s farm and have created generations of ambassadors for this Great British free range pork. You can view images from our farm trip here.
Utilising the whole carcass, our butchers craft many products using seam butchery techniques. From Butlers bangers and maple cured rib eyes to french-style pork cutlets.
“Naturally bred and outdoor-reared for outstanding succulence and flavour”
Aubrey Allen slow-grown free range birds are selected with genetics approved by the Better Chicken Commitment.
The Aubrey Allen Devon White free range bird is produced by Chris and Hollie on their North Devon farm. Slow grown for twice the time of a standard free range bird to better enhance the flavour and texture – both of which will take you back to a time when chicken tasted like chicken, with wonderful crispy skin and succulence. Zero miles from the farm to the on-site processing plant reduces stress to the bird and keeps their carbon footprint at a minimum.
“Reared naturally for ‘old time’ flavour and texture”
Aubrey Allen beef burgers are made from pure grass-fed cattle selected to one grade and one consistency.
Aubrey Allen have created a burger room and a whole geeky science section with fat analysis, tempering of the mince prior to production and de-gristlers so you only get the good parts.
The Coarse Cut (Unami Burger):
Our champion burger, the coarse cut, won England’s Best Burger. The secret ingredient? There is none. Just pure meat but only the best. Season to taste.
Less than Thoroughly Cooked Burger:
Selected from only approved beef abattoirs, and with full approval from the FSA, we have the go ahead to sell burgers that can be cooked pink. A winner for Everyman Cinema’s Burger! Ensure you consult your local EHO for guidance on storing and serving.
Utilising the whole of our Wagyu carcasses this burger is 100% pure bred English Wagyu. Season to taste.
Lamb and Coriander Burger:
Our lamb burgers are made using selected cuts from whole South West lamb carcasses and a traditional seasoned blend.
All of our burgers are packed and gas flushed to ensure they stay fresher for longer.
Zan Kaufman, Bleecker Burger
Following Bleecker Burger winning National Burger of the Year 2020, Zan commented “your beef blew them away” and even the Vegan patty competitor said “this burger is incredible”.
Richard Linford, Everyman Cinema Group
“Everyman have been working with Aubrey Allen for a number of years now and it is proving to be a fantastic partnership. Within food development nothing is more important to us than the quality of ingredients and we found that Aubrey Allen supply the best by some way! The partnership has been instrumental in the building of the Spielburger brand and allowing us to prepare our burgers exactly how we’d like to. The support and extremely high standards delivered by the whole team at Aubrey Allen are second to none!”
In our quest to source the ultimate bacon, we decided to produce our own.
With our knowledge of bacon, and passion for doing the right thing, in the right way for the right people, it was logically going to be our next step.
In line with our purchasing philosophy, this natural product is sourced from English outdoor-bred pigs specially selected for us.
Using only the gilt pigs (young females), which have better intramuscular fat and a sweeter flavour.
A simple classic, using a Wiltshire-style cure.
Smoked Back Bacon
Our cured back bacon is smoked with Oak and Cheshnut.
The best selling and versatile streaky Wiltshire-style cured bacon – brilliant for breakfast and cooking with.
Smoked Streaky Bacon
Our cured streaky bacon is smoked with Oak and Chestnut.
As you might expect, we have so many speciality products. Here are some of the heroes.
Our venison is sourced from both Forestry Commission land in Scotland and private estates in the heart of the Scottish Highlands (including Royal Balmoral).
With full traceability and as organic as wild produce can be, the deer have roamed and grazed freely producing a completely natural product.
We also source from respected, prestigious countryside estates, woodlands and sustainable forests across the UK with 100% guaranteed traceability.
Free Range Merrifield Duck:
Our free-range duckling’s are reared in Devon on a purpose built farm, where bird welfare really counts. Grown in such welfare friendly conditions ultimately produces a better quality and flavour some duck.
French Limousin Veal:
Selected from the South West of France, we are proud to work with a veal supplier who are endorsed by the Compassion in World Farming and received in 2018, the first golden veal trophy for their animal welfare. Supplied exclusively to Aubrey Allen, the genetics of the calves are from a cattle breed (Limousin) rather than a dairy breed.
We visit all of our suppliers and farms and Spain is no different. We have worked with the producers to ensure the specification is up to our standards. Our Iberico is from the Pata Negra pigs who enjoy the seasonal acorns which give the speciality Bellota a rich, deep, earthy flavour and delicious fat.
Reared at Blythburgh Free Range Pork for 9 weeks in a purpose built free-range enclosure, these genuine suckling pigs stay with their mum where they both enjoy the benefits of a free range environment. Exclusively supplied from Jimmy Butler’s free range pork farm to Aubrey Allen.