O'r Giat i'r Plat Castell Howell
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Transcript
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|---|---|---|---|
-Subtitles | 0:00:00 | 0:00:01 | |
-Castell Howell Foods in Cross Hands -is a major distributor in Wales. | 0:00:02 | 0:00:07 | |
-We're a one-stop shop for anyone -who serves food to the public. | 0:00:08 | 0:00:13 | |
-They deliver over 10,000 different -goods to 4,000 customers every year. | 0:00:14 | 0:00:20 | |
-Hello, this is Castell Howell. -May I speak to Manon, please? | 0:00:22 | 0:00:26 | |
-Some 350 staff -work at five centres... | 0:00:28 | 0:00:32 | |
-..in South Wales, North Wales -and South-West England. | 0:00:32 | 0:00:36 | |
-We're proud of what we've created -and established as a business... | 0:00:38 | 0:00:42 | |
-..but it hasn't happened overnight. | 0:00:42 | 0:00:45 | |
-It's taken 20 years and more. | 0:00:45 | 0:00:47 | |
-If an opportunity arises, -then I take it. | 0:00:54 | 0:00:56 | |
-I don't sit back for a fortnight -thinking it over. I just do it. | 0:00:56 | 0:01:01 | |
-Castell Howell Foods -is a family business... | 0:01:20 | 0:01:23 | |
-..with an annual turnover -of 70 million. | 0:01:23 | 0:01:27 | |
-Daughter Kathryn and son Martin, -and their parents Liz and Brian... | 0:01:27 | 0:01:32 | |
-..are four -of the eight company directors... | 0:01:32 | 0:01:36 | |
-..but only one reigns over them all. | 0:01:36 | 0:01:39 | |
-There are eight board members -but only one of them matters. | 0:01:39 | 0:01:44 | |
-If we have a vote -and it's seven against one... | 0:01:44 | 0:01:47 | |
-..and Brian Jones has that one vote -then it will always win! | 0:01:47 | 0:01:53 | |
-Brian founded the company -and shows no signs of retiring. | 0:01:53 | 0:01:59 | |
-Dad always has a project -that he wants to follow to the end. | 0:01:59 | 0:02:03 | |
-The current project... | 0:02:04 | 0:02:05 | |
-..is the moving of the butchery -from Carmarthen to Cross Hands. | 0:02:06 | 0:02:10 | |
-I'm sure this is -at the back of his mind. | 0:02:10 | 0:02:14 | |
-After that project is completed... | 0:02:14 | 0:02:17 | |
-..he'll find another one, -so I don't see him retiring. | 0:02:17 | 0:02:22 | |
-The time is coming when -they will want me out of the way. | 0:02:22 | 0:02:28 | |
-I suspect they have new ideas. | 0:02:28 | 0:02:30 | |
-Brian established the business in -1985 and he's built quite an empire. | 0:02:33 | 0:02:39 | |
-They have five distribution depots, -a cash and carry... | 0:02:43 | 0:02:47 | |
-..a fresh foods section -and a successful butchery. | 0:02:48 | 0:02:51 | |
-Martin is responsible -for this department... | 0:02:51 | 0:02:54 | |
-..but he tried many roles -before settling in the butchery. | 0:02:55 | 0:02:59 | |
-I did everything and was a full-time -lorry driver for two years. | 0:03:00 | 0:03:04 | |
-The role of Butchery Director -on the board became available. | 0:03:04 | 0:03:10 | |
-The butchery was growing... | 0:03:10 | 0:03:12 | |
-..but there wasn't a board member -responsible for it. | 0:03:13 | 0:03:16 | |
-I tried it out -and it's what I do now. | 0:03:17 | 0:03:21 | |
-Meat is an important sector -for Castell Howell Foods. | 0:03:23 | 0:03:26 | |
-Celtic Pride meat -is one of their success stories. | 0:03:26 | 0:03:31 | |
-We have strip loin steaks -from Celtic Pride cattle. | 0:03:32 | 0:03:35 | |
-Gavin is preparing the meat -for this machine. | 0:03:36 | 0:03:39 | |
-This machine -cuts the meat into steaks. | 0:03:39 | 0:03:42 | |
-It records the weight of the meat -before it travels down the line... | 0:03:42 | 0:03:46 | |
-..through the laser and a knife -automatically cuts the steaks... | 0:03:47 | 0:03:50 | |
-..into the required weight -of either 8oz or 10oz. | 0:03:51 | 0:03:55 | |
-There was a real demand from -consumers for high quality meat. | 0:03:57 | 0:04:02 | |
-Celtic Pride -is our response to that demand. | 0:04:03 | 0:04:06 | |
-This meat is popular -in both Wales and beyond... | 0:04:07 | 0:04:11 | |
-..and they recently welcomed -a very special customer. | 0:04:11 | 0:04:15 | |
-A month ago, when the Queen -was visiting South Wales... | 0:04:15 | 0:04:19 | |
-..she sampled Celtic Pride -at The Orangery in Margam Park... | 0:04:20 | 0:04:24 | |
-..so Celtic Pride -is good enough for Liz! | 0:04:25 | 0:04:27 | |
-It was quite a challenge -to choose a name for the scheme. | 0:04:31 | 0:04:35 | |
-It was one occasion where Brian -the boss didn't get his own way. | 0:04:36 | 0:04:41 | |
-I spoke to my good friend -Ray Gravell about it... | 0:04:41 | 0:04:45 | |
-..because he would buy his meat -from us. | 0:04:45 | 0:04:48 | |
-I told him what I wanted to do. | 0:04:48 | 0:04:50 | |
-I don't have to tell you about Ray. | 0:04:51 | 0:04:53 | |
-I wanted to call it Owain Glyndwr -but I lost that battle. | 0:04:53 | 0:04:59 | |
-I faced too much opposition -in the meeting... | 0:04:59 | 0:05:02 | |
-..and they called it Celtic Pride. | 0:05:02 | 0:05:05 | |
-If I had my way -it would be Owain Glyndwr! | 0:05:06 | 0:05:08 | |
-There are 50 farmers -on the Celtic Pride scheme. | 0:05:10 | 0:05:14 | |
-At Brynllo Farm in Llanybydder... | 0:05:14 | 0:05:17 | |
-..Gareth Evans from Castell Howell -is meeting the farmer, Wyn Thomas. | 0:05:17 | 0:05:21 | |
-This farmer is unsure as to whether -a cow is ready for slaughter or not. | 0:05:22 | 0:05:28 | |
-I'm here to offer support -more than anything. | 0:05:28 | 0:05:31 | |
-Maybe two heads -are better than one! | 0:05:32 | 0:05:35 | |
-But do the Southwalians -understand Gareth? | 0:05:36 | 0:05:39 | |
-There's a lot of teasing -because they can't understand me. | 0:05:39 | 0:05:43 | |
-Carmarthen folk think that anything -north of Aberystwyth is North Wales! | 0:05:43 | 0:05:49 | |
-I'm from Mid Wales not North Wales. | 0:05:49 | 0:05:51 | |
-Machynlleth is in Mid Wales. -Caernarfon is North Wales. | 0:05:52 | 0:05:55 | |
-Let's get back to the work, Gareth. -How does this scheme operate? | 0:05:55 | 0:06:00 | |
-The cattle have to be born -and raised in Wales... | 0:06:01 | 0:06:04 | |
-..and given a feed that is high in -vitamin E for their final 60 days. | 0:06:04 | 0:06:09 | |
-The farmers know that -when they purchase the cattle... | 0:06:09 | 0:06:13 | |
-..there is a market for that meat. | 0:06:13 | 0:06:16 | |
-If you belong to a scheme... | 0:06:18 | 0:06:20 | |
-..where beef is born, produced -and processed in Wales... | 0:06:20 | 0:06:24 | |
-..you can be proud -of being a member of that scheme. | 0:06:24 | 0:06:28 | |
-You'll supply Castell Howell - one -of the biggest companies in Wales. | 0:06:28 | 0:06:33 | |
-These are the ones who have been -on the feed for over 60 days. | 0:06:34 | 0:06:40 | |
-Yes, it must be about ten weeks. | 0:06:40 | 0:06:42 | |
-Have they gained weight -since being on the feed? | 0:06:43 | 0:06:46 | |
-If everything runs smoothly, -they gain 20 kilos in a week. | 0:06:46 | 0:06:51 | |
-Wyn is unsure -if cow number 275... | 0:06:51 | 0:06:55 | |
-..is heavy enough to be slaughtered. | 0:06:55 | 0:06:58 | |
-How does it feel, Wyn? | 0:06:58 | 0:07:01 | |
-Cattle is ready for slaughter -when the brisket is full of meat... | 0:07:01 | 0:07:05 | |
-..but you can also check the ribs. | 0:07:06 | 0:07:09 | |
-If you can't feel the ribs, -it's meaty and ready for slaughter. | 0:07:09 | 0:07:14 | |
-This one looks ready to me, Wyn. | 0:07:14 | 0:07:18 | |
-Do you think so? | 0:07:18 | 0:07:20 | |
-Do you think so? - -I don't know. | 0:07:20 | 0:07:21 | |
-I think it is ready but -we don't want to lose any money. | 0:07:21 | 0:07:26 | |
-I'd say it was ready. | 0:07:26 | 0:07:28 | |
-In Caerphilly, -they call me Joe Pasquale... | 0:07:31 | 0:07:34 | |
-..because my voice -is squeaky and quick. | 0:07:34 | 0:07:38 | |
-This is Neil. | 0:07:39 | 0:07:41 | |
-He's one of the 20 sellers -at Castell Howell. | 0:07:41 | 0:07:44 | |
-Neil has been with the company -since it started. | 0:07:45 | 0:07:48 | |
-I wanted to be an accountant. | 0:07:48 | 0:07:51 | |
-Mam and Dad -had a club in the village. | 0:07:51 | 0:07:56 | |
-I was raised -in a pub environment. | 0:07:57 | 0:08:02 | |
-I needed a summer job -so I went to see Brian. | 0:08:02 | 0:08:06 | |
-I looked a state with my perm... | 0:08:07 | 0:08:09 | |
-..and was like the guy from Starsky -and Hutch in my yellow Mk I Escort. | 0:08:09 | 0:08:14 | |
-I went to see Brian -and the rest is history. | 0:08:14 | 0:08:17 | |
-Today, Neil works -in the South Wales Valleys. | 0:08:17 | 0:08:21 | |
-The area I cover -starts in Glyn-neath... | 0:08:22 | 0:08:27 | |
-..and goes as far as Taff's Well. | 0:08:27 | 0:08:30 | |
-There's also the Rhondda Valley, -Mardy Mountain and Aberdare. | 0:08:30 | 0:08:35 | |
-It isn't a wealthy area and -there's little work to be found... | 0:08:36 | 0:08:40 | |
-..but it doesn't matter -how difficult or poor the area... | 0:08:40 | 0:08:44 | |
-..because I'm always welcomed -with a smile. | 0:08:44 | 0:08:48 | |
-It is difficult due to the -current global economic climate. | 0:08:48 | 0:08:54 | |
-Prices are going up -and businesses are closing... | 0:08:54 | 0:08:58 | |
-..so this job is difficult. | 0:08:58 | 0:09:01 | |
-Neil's first stop today... | 0:09:04 | 0:09:08 | |
-..is the new Navigation Ale House -in Merthyr. | 0:09:08 | 0:09:11 | |
-Good morning. -It's good to see you again. | 0:09:12 | 0:09:16 | |
-They're just getting -the scaffolding down. | 0:09:17 | 0:09:20 | |
-The pub opens in a fortnight... | 0:09:20 | 0:09:23 | |
-..and they are eager -to sell Celtic Pride meat... | 0:09:23 | 0:09:26 | |
-..and other Castell Howell -produce on their menu. | 0:09:26 | 0:09:30 | |
-There's a list of all the prices -relating to the carvery side of it. | 0:09:30 | 0:09:36 | |
-Yes, that's what we went to before. | 0:09:36 | 0:09:39 | |
-Neil discusses the various produce -with his client. | 0:09:39 | 0:09:42 | |
-It looks as if there could be a -new pub on Castell Howell's books. | 0:09:42 | 0:09:47 | |
-With regards to what we -talked about over the last week... | 0:09:48 | 0:09:51 | |
-..we would be happy -to go with Castell Howell on that. | 0:09:51 | 0:09:55 | |
-We had some success there. | 0:09:56 | 0:09:58 | |
-That was better -than I was expecting. | 0:09:59 | 0:10:01 | |
-Graham wants to get the whole lot -from Castell Howell. | 0:10:01 | 0:10:06 | |
-It's out of the blue but better -than what I thought. Success! | 0:10:07 | 0:10:12 | |
-Neil moves to his next client -in high spirits. | 0:10:12 | 0:10:17 | |
-At Brynllo Farm, -Gareth examines the paperwork... | 0:10:19 | 0:10:22 | |
-..before Wyn can take his cattle -to the abattoir. | 0:10:23 | 0:10:26 | |
-These are the passports. | 0:10:26 | 0:10:28 | |
-They are almost more important -than the cattle. | 0:10:29 | 0:10:32 | |
-Yes, but these have -all the information you need. | 0:10:32 | 0:10:36 | |
-The tag number -corresponds with the cow. | 0:10:36 | 0:10:39 | |
-It states the breed, sex, date of -birth, mother, first holding number. | 0:10:40 | 0:10:44 | |
-I can see you bought these locally. | 0:10:45 | 0:10:47 | |
-I can see you bought these locally. - -Yes, at the mart in Llanybydder. | 0:10:47 | 0:10:49 | |
-These have only travelled from -Llandysul to the mart and to you. | 0:10:49 | 0:10:54 | |
-Wyn is worried about the grades and -the amount he'll get for his cattle. | 0:10:54 | 0:10:59 | |
-Grade R is acceptable but -he'll get more money for an U grade. | 0:10:59 | 0:11:04 | |
-The more weighty the cow, -the higher its value. | 0:11:04 | 0:11:08 | |
-We pay a premium of 5p a kilo on an -U grade U as opposed to the R grade. | 0:11:08 | 0:11:14 | |
-You'd get about 15 for 300 kilos. | 0:11:14 | 0:11:17 | |
-What does Wyn think? | 0:11:18 | 0:11:20 | |
-I'd like two R grades -and two U plus. | 0:11:20 | 0:11:23 | |
-They won't be U plus. | 0:11:23 | 0:11:25 | |
-I think it's two Rs and two Us. | 0:11:26 | 0:11:28 | |
-I think it's two Rs and two Us. - -I say three Rs and one U. | 0:11:28 | 0:11:31 | |
-I might be wrong or I could be right -but I'm usually wrong! | 0:11:31 | 0:11:35 | |
-At the butchery in Carmarthen, -next to the Cash and Carry... | 0:11:43 | 0:11:48 | |
-..50 workers process -30 tonnes of meat a week... | 0:11:48 | 0:11:52 | |
-..and they need a larger building. | 0:11:52 | 0:11:56 | |
-We've grown over the years -and have run out of space. | 0:11:56 | 0:11:59 | |
-The different lines and machines -are starting to overlap. | 0:11:59 | 0:12:04 | |
-I'd like new premises with -double the capacity for processing. | 0:12:04 | 0:12:09 | |
-It means we can process more meat... | 0:12:09 | 0:12:12 | |
-..and keep more meat -hanging in storage. | 0:12:12 | 0:12:15 | |
-It's an opportunity -to expand the business... | 0:12:16 | 0:12:19 | |
-..if we're allowed -to build a new site. | 0:12:19 | 0:12:23 | |
-Meat makes up 20% of sales -within the business... | 0:12:26 | 0:12:32 | |
-..which is quite a large percentage. | 0:12:33 | 0:12:36 | |
-Meat is found on most plates. | 0:12:36 | 0:12:38 | |
-Customers are not likely to complain -about their chips or peas... | 0:12:39 | 0:12:44 | |
-..but you'll soon hear about it -if there's a problem with the meat! | 0:12:45 | 0:12:49 | |
-. | 0:12:52 | 0:12:52 | |
-Subtitles | 0:12:56 | 0:12:57 | |
-This is the Maesteg abattoir... | 0:12:57 | 0:12:59 | |
-..where Wyn's cattle -from Brynllo Farm, Llanybydder... | 0:13:00 | 0:13:04 | |
-..will be slaughtered before being -processed as Celtic Pride meat. | 0:13:04 | 0:13:09 | |
-Gareth Evans oversees this task -for Castell Howell Foods. | 0:13:09 | 0:13:14 | |
-We use three abattoirs in Wales. | 0:13:16 | 0:13:20 | |
-Our cattle only travel 20 miles -to the one in Llanidloes. | 0:13:20 | 0:13:24 | |
-We use Maddock Kembery in Maesteg. | 0:13:24 | 0:13:26 | |
-Four or five animals -are delivered in each trailer. | 0:13:27 | 0:13:30 | |
-The local farmers also use -the abattoir in Haverfordwest. | 0:13:31 | 0:13:35 | |
-The cattle must be happy -in their environment. | 0:13:37 | 0:13:41 | |
-They are brought to the abattoir -in the trailer and left to settle. | 0:13:42 | 0:13:47 | |
-We follow the process -from start to finish. | 0:13:47 | 0:13:50 | |
-The welfare of the animal is -important as it affects the meat. | 0:13:50 | 0:13:55 | |
-Today, -some Castell Howell customers... | 0:14:00 | 0:14:03 | |
-..have come to Maesteg to see the -quality of the meat for themselves. | 0:14:03 | 0:14:08 | |
-Where are you from? | 0:14:09 | 0:14:10 | |
-Where are you from? - -The New Inn at Amroth. | 0:14:10 | 0:14:12 | |
-How's business? | 0:14:12 | 0:14:14 | |
-It's summer trade mainly but we've -kept going through the winter... | 0:14:14 | 0:14:19 | |
-..and looking forward -to a good season. | 0:14:19 | 0:14:21 | |
-As the group changes, -the cattle await their fate. | 0:14:21 | 0:14:27 | |
-Back in Cross Hands... | 0:14:28 | 0:14:30 | |
-..Martin has gone to discuss -the plans of the new butchery. | 0:14:30 | 0:14:34 | |
-I've come to see Gareth -from Jones Brothers. | 0:14:34 | 0:14:37 | |
-We hope to start the building -of the new butchery. | 0:14:37 | 0:14:42 | |
-We want to move the butchery -from Carmarthen to Cross Hands. | 0:14:42 | 0:14:47 | |
-We'd like more room -to make things easier... | 0:14:47 | 0:14:52 | |
-..and have a more efficient plant. | 0:14:52 | 0:14:54 | |
-We've been offered a grant but we -need to find the remaining funding. | 0:14:55 | 0:15:00 | |
-At the moment, -we're very over budget... | 0:15:00 | 0:15:03 | |
-..so need to reduce costs -and simplify the bill. | 0:15:03 | 0:15:08 | |
-I hope they can help us out -with the price. | 0:15:08 | 0:15:11 | |
-Martin is living in hope. | 0:15:14 | 0:15:16 | |
-He'll need to compromise -if he wants a new building. | 0:15:17 | 0:15:20 | |
-I want the water -to fall into the drain... | 0:15:20 | 0:15:23 | |
-..so is it possible to have a gutter -or channel from each corner? | 0:15:24 | 0:15:28 | |
-The new butchery -will be built on a site... | 0:15:32 | 0:15:36 | |
-..that is the size -of three football pitches. | 0:15:37 | 0:15:40 | |
-The meeting went well -and we've made some alterations. | 0:15:40 | 0:15:45 | |
-The car park has gone. It's need -to have as opposed to nice to have! | 0:15:45 | 0:15:49 | |
-It was half a million for that. | 0:15:50 | 0:15:52 | |
-We've scrapped the external fence -and saved 40,000. | 0:15:53 | 0:15:57 | |
-The blast freezer has too much -of a capacity for our needs. | 0:15:57 | 0:16:01 | |
-That's a 50,000 saving too. | 0:16:01 | 0:16:03 | |
-Once he's happy with the figures, -there's no stopping Martin. | 0:16:04 | 0:16:08 | |
-I'd like to start this summer -if it's possible. | 0:16:08 | 0:16:12 | |
-It's easier to do the dirty work -in the summer. | 0:16:13 | 0:16:16 | |
-I'd like to open before -the following summer but we'll see! | 0:16:16 | 0:16:20 | |
-Every business needs to expand... | 0:16:21 | 0:16:23 | |
-..but Martin is aware that Castell -Howell Foods is a family business. | 0:16:23 | 0:16:28 | |
-Expansion is risky. | 0:16:28 | 0:16:30 | |
-You can lose sight -of what is happening... | 0:16:30 | 0:16:34 | |
-..lose control and lose focus -on the important issues. | 0:16:35 | 0:16:39 | |
-Another section of the business -is also growing... | 0:16:40 | 0:16:44 | |
-..but Martin is cautious -about overexpansion. | 0:16:44 | 0:16:48 | |
-I'm trying to concentrate on costs -at Farm Fresh Foods... | 0:16:48 | 0:16:52 | |
-..before we push too hard -to increase the volumes. | 0:16:52 | 0:16:57 | |
-If our costs are under control... | 0:16:57 | 0:16:59 | |
-..it's easy to find the faith to -move forward and develop more sales. | 0:17:00 | 0:17:06 | |
-We try to be one step ahead of our -competition to help our customers. | 0:17:06 | 0:17:11 | |
-By helping our customers... | 0:17:11 | 0:17:13 | |
-..it gives them the advantage -over their competition... | 0:17:13 | 0:17:19 | |
-..which is better for us -in the long run. | 0:17:19 | 0:17:22 | |
-Neil is still pounding the streets -in the Merthyr area. | 0:17:24 | 0:17:29 | |
-I'm going to Bryn Meadows Golf Club -at Pontllan-fraith near Blackwood. | 0:17:29 | 0:17:34 | |
-They are revamping their restaurant. | 0:17:34 | 0:17:37 | |
-I'm meeting with Simon today -to go over a few things. | 0:17:37 | 0:17:42 | |
-They want to turn their restaurant -into a Welsh restaurant. | 0:17:42 | 0:17:47 | |
-Neil can use his sales techniques... | 0:17:47 | 0:17:50 | |
-..to sell Castell Howell's -extensive range of Welsh produce. | 0:17:50 | 0:17:54 | |
-However, the main aim is -to sell more Celtic Pride produce. | 0:17:54 | 0:17:59 | |
-They already use Celtic Pride... | 0:17:59 | 0:18:01 | |
-..but I hope to offer other cuts -to be included on their new menu. | 0:18:02 | 0:18:06 | |
-I want to discuss their plans... | 0:18:06 | 0:18:09 | |
-..to see how Castell Howell -can help with the new menu... | 0:18:10 | 0:18:13 | |
-..and the Welsh products. | 0:18:14 | 0:18:15 | |
-Celtic Pride is one of -Castell Howell's main products. | 0:18:16 | 0:18:20 | |
-At the abattoir in Maesteg... | 0:18:21 | 0:18:23 | |
-..Gareth explains how the meat -is processed to the New Inn team. | 0:18:23 | 0:18:29 | |
-The cattle has just been killed... | 0:18:30 | 0:18:32 | |
-..and they are working -the hide off the hind quarter. | 0:18:32 | 0:18:36 | |
-The cattle will be working -down the line. | 0:18:36 | 0:18:39 | |
-I'll talk you through it -as we go along. | 0:18:39 | 0:18:41 | |
-Everyone gets a steak on their plate -but don't know where it comes from. | 0:18:47 | 0:18:52 | |
-It's good to learn about this. | 0:18:52 | 0:18:55 | |
-It's pretty impressive to come here -and see it all happening. | 0:18:55 | 0:19:00 | |
-They're big animals -and it's big machinery. | 0:19:00 | 0:19:03 | |
-It's an education -for the New Inn boys... | 0:19:04 | 0:19:07 | |
-..but how much will Gareth -get for Wyn's cattle? | 0:19:07 | 0:19:11 | |
-I told Wyn that he had -three grade R carcasses and one U. | 0:19:11 | 0:19:16 | |
-This is one of the carcasses -that puzzled me. | 0:19:16 | 0:19:19 | |
-It's better than I thought but -we'll wait until it's split in half. | 0:19:19 | 0:19:24 | |
-I learn something new every day. | 0:19:25 | 0:19:27 | |
-I hope Wyn is right because he'll -get an extra 15 for the carcass. | 0:19:27 | 0:19:33 | |
-The carcass is hanged after -it has been split and measured... | 0:19:35 | 0:19:40 | |
-..and Gareth learns -who was right about the price. | 0:19:40 | 0:19:44 | |
-These are the four carcasses -from Brynllo Farm. | 0:19:45 | 0:19:50 | |
-This is the one -that we were debating. | 0:19:50 | 0:19:55 | |
-It weighs in at about 355 kilos -and is an R grade. | 0:19:55 | 0:20:01 | |
-It's tagged as R4L. | 0:20:01 | 0:20:03 | |
-On the whole, -these are good carcasses. | 0:20:03 | 0:20:06 | |
-He's had three R grades and one U. | 0:20:06 | 0:20:09 | |
-Sorry, Wyn! | 0:20:09 | 0:20:11 | |
-The meat matures for 21 days. | 0:20:14 | 0:20:17 | |
-The front quarter is deboned -relatively quickly. | 0:20:18 | 0:20:21 | |
-The steak meat, such as the sirloin -and the fillet are left to mature. | 0:20:21 | 0:20:27 | |
-The fillet doesn't need to mature -for 21 days... | 0:20:27 | 0:20:30 | |
-..but the sirloin and the rib-eye -need time to mature. | 0:20:31 | 0:20:35 | |
-This is how the meat -gets its flavour. | 0:20:35 | 0:20:38 | |
-Neil has sent a piece -of the best meat to Bryn Meadows. | 0:20:45 | 0:20:50 | |
-Let's hope he's happy -with that steak! | 0:20:50 | 0:20:53 | |
-I think, more and more, -the Celtic Pride identity... | 0:20:54 | 0:20:58 | |
-..badging that on menus -like we do now... | 0:20:58 | 0:21:02 | |
-..people will say, "oh, yeah -it's a Celtic Pride steak." | 0:21:02 | 0:21:06 | |
-We'll sell it at a premium -because it's a chunk of meat. | 0:21:06 | 0:21:09 | |
-It is a meal. | 0:21:10 | 0:21:11 | |
-The bone is part of it -but it's a hell of a rib-eye. | 0:21:11 | 0:21:15 | |
-It's been a good day for Neil. | 0:21:15 | 0:21:18 | |
-Celtic Pride -has hit the spot once again... | 0:21:18 | 0:21:21 | |
-..and more will be served -at the Bryn Meadows Hotel. | 0:21:21 | 0:21:25 | |
-I don't have to do a lot -with Celtic Pride. | 0:21:25 | 0:21:29 | |
-The product speaks for itself. | 0:21:29 | 0:21:32 | |
-They tried it, cooked it -and it's going on their menu. | 0:21:32 | 0:21:36 | |
-They plan to open the restaurant -in April. | 0:21:37 | 0:21:40 | |
-It's called Blas -to stick with the Welsh theme. | 0:21:41 | 0:21:44 | |
-A great day today. Fabulous! | 0:21:44 | 0:21:47 | |
-No two days are the same. | 0:21:54 | 0:21:56 | |
-I visit farms, abattoirs -and various butcheries. | 0:21:56 | 0:22:01 | |
-There's also the food fairs. | 0:22:02 | 0:22:04 | |
-You can speak to people about the -product if you know its background. | 0:22:04 | 0:22:10 | |
-No two days are the same. | 0:22:10 | 0:22:11 | |
-My job would be difficult if it -wasn't for the support of the team. | 0:22:14 | 0:22:18 | |
-Everything is in place -which makes my job easier... | 0:22:18 | 0:22:23 | |
-..but it is a struggle to gain -the trust of the client. | 0:22:23 | 0:22:28 | |
-As soon as I get that, -everything's a winner! | 0:22:29 | 0:22:32 | |
-Next time on Castell Howell, -the company has to spend to expand. | 0:22:36 | 0:22:41 | |
-We use a lot of 12-tonne lorries... | 0:22:41 | 0:22:44 | |
-..and they are 80,000 each -which isn't cheap! | 0:22:44 | 0:22:48 | |
-And Kathryn is determined -to keep everyone in check! | 0:22:51 | 0:22:55 | |
-The suppliers are trying to keep -their cars in this enclosure. | 0:22:55 | 0:23:00 | |
-Some complain of a bad knee, -bad back or bad head. | 0:23:00 | 0:23:04 | |
-They'll have a headache -when I'm finished! | 0:23:04 | 0:23:07 | |
-S4C subtitles by Tinopolis | 0:23:18 | 0:23:21 |
