The beef is then butchered into the joints we require, and everything we make uses the Aberdeen Angus Beef, our burger and lasagne use the mince, our Steak and Ale pie the skirt steak and then we offer, Rib-eye, Sirloin, Rump and Fillet on our menu and specials board to be cooked to your liking.
On a Sunday we cook a whole Sirloin, Rib Roast or Topside which is hand-carved in the kitchen to provide a delicious sunday roast.
Our Beef
The secret to a great steak, roast or pie is to buy the best beef available. At The Martyrs Inn we buy the best, Aberdeen Angus Beef from Melcombe Park Farm, in Ansty, just 5 miles away.
Melcombe Park Farm is an 850 acre family run farm. It has been farmed by the Dean family for 3 generations. They have permanent pasture land and 600 acres of arable where they grow cereals and beans.
Their Aberdeen Angus calves are all bred on the farm. All the animals are kept inside over the winter months and calve in the spring, suckling their mothers for 8 months and then kept in straw yards for the winter months. being fed on the home grown barley and beans.
By the following spring, and the age of 1 year, the animals are turned out onto downland grass for the summer. As summer ends their weight is around 450 - 500kg and they are again kept in straw yards and fed grass silage, maize silage and barley throughout. At the age of 24 months they travel not far to a family run abattoir. The meat is hung for 21 days to ensure prime maturing.
To book a table or find out more telephone us on 01305 848249
The Martyrs Inn, Tolpuddle, Dorchester, Dorset DT2 7LG
