THE WELL HUNG BUTCHER
The Well Hung Butcher was started by Jack Dyer in a bid to source the finest naturally raised beef and lamb in Kenya. Their state of the art abattoir and butchery nestles in the shadow of Mt Kenya, where animals are treated with dignity and respect before being slaughtered and expertly handled by Jack’s team of butchers.
WHB sources their beef from the Boran herd on Borana Wildlife Conservancy, where a unique approach to conservation has successfully combined both livestock with wildlife. Borana’s conservation beef enterprise produces steers that are grass fed, mature and have been holistically managed to enhance the quality of the rangelands on the ranch. The beef is aged for 21 days before being broken down into different cuts.
Lamb is sourced from Lolomarik Farm, an integrated cereal, livestock and floriculture enterprise. Lolomarik lamb is raised on a diverse selection of organic grasses and legumes, bringing a unique flavor to the meat. Once slaughtered, the lamb is aged for five days before being broken down into different cuts.