Randall Parker Food Group

The Randall Parker Food Group is an impressive group of companies with an exceptional reputation for quality, experience and choice within meat supply throughout the world.

We are committed to providing the finest meat products to you and your customer and our experience enables us to understand all your requirements.

Randall Parker Food Group

Contact: +44 (0) 151 949 4400 or email us at sales@weddelswift.com

Randall Parker Food Group

Mango-ing Mad

With our well established ability in cold chain management and frozen distribution, Weddel Swift have linked in with a prestigious Indian company importing frozen mango retail packs. Although traditionally a meat only company, in recent years we have grown into other non-traditional markets, mango being the latest. The mango will be imported frozen in 1kg retail packs, and will be marketed to the food service and retail customers. The Frozen mango is much superior in taste to the canned and processed products currently in the UK market – for more information and for samples please contact Iain Scott on our trading team on 0151 949 4412 or email him at is@weddelswift.com

Congratulations are in order for Nigel Hofmann, owner of traditional Wakefield butchery Hofmann’s, as they have been crowned ‘Meat Trade Journals Champion of Champions’ in the UK top sausage making competition. The Annual championship pitches the best, award winning sausages across the UK against each other in a fight to the finish. The winning recipe was Hofmann’s traditional pork sausage praised by the judges for is consistently strong performance throughout the competition. Nigel has been a long standing customer of Weddel Swift placing his first orders with the company over 20 years ago.


Here at Weddel Swift with our years of experience of buying and tasting meat we would like to share our collective knowledge on this most common of questions.

The perfect steak must have both a crisp outer surface and soft inside; it must be tender flavoursome, and consistent. The first secret is to top quality meat, it must be from a young animal 24/30 months old, and of good provenance. The Steak itself must be marbled and free of sinew and excess fat, ideally dry hung aged for 21+ days. The aging process allows the enzymes in the meat to tenderise the muscle tissue and bring out the flavour. The thickness of the steak is important when determining the cooking time; each cut will have ideal thicknesses.

The meat must be taken out of the fridge an hour or so before cooking, the temperature of the meat must be consistent allowing the steak to cook consistently through. Heat a thick griddle iron pan to a very high temperature, the pan must be smoking before we begin. Massage the meat with a light olive oil and season generously with salt and pepper.

Lay the meat down on the smoking hot pan and leave to sear, some smoke will now be produced but do not worry this is all part of the process, it’s imperative that the pan is not crowded do not cook more than 2 steaks in one pan. We first must ensure that we seal the meat and provide a firm textured crust. Leave the steak cooking around 3 minutes for an inch thick steak and turn only once, cooking for slightly less time on the other side. If you are cooking sirloin it’s important to lay the meat on the fat side using tongs, so that the fat strip is in direct contact with the pan, this allows the fat to firm up and add to the flavour. Similarly if cooking a fillet you must also cook the exterior circumference of the steak to ensure a full crust around the steak.

Simple as that, and serve with a good red wine – most important.