Butchery

Popular for being tender and lean, the sirloin is a hind quarter cut. The sirloin is covered with a layer of fat that, when cooked properly, melts into the meat making it juicy, tender, delicious and fantastically robust.

Rib Eye steaks are marbled with tiny veins of fat, which far from being unpleasant, melt during the cooking process to give an absolutely delicious, rich and juicy flavour to the meat. Often described as the beefiest tasting of all the cuts of steaks available due to the muscle getting a lot of exercise during its life, rib eye is great grilled, fried or slow roasted to release all of its flavour.

Our fresh diced beef is the perfect base ingredient for casseroles, curries, kebabs and more. Very lean, tender and machine diced.

Our juicy beef mince is full of flavour and protein, and is easily portionable so wastage is kept to a minimum.

A wonderfully verstaile cut from the shoulder that’s ideal for roasting, portioning into steaks or making into charcuterie such as coppa. The meat is marbled with natural fat throughout, adding flavour and moisture.

Skinless and boneless with an inner fillet. No water injections. Gas flushed, Grade A chicken. Apx 24 fillets. Apx 200-230g.

Perfect for serving whole or breaking down into breast and bone meat for stews, street food and more. Excluding giblets.

Plain Pork, Cumberland and Lincolnshire sausages are available to order.

Our rolled pork shoulder is a butcher’s favourite; it can either be braised or roasted low and slow for succulent pulled pork. When scored and rubbed with sea salt, the skin makes for the ultimate crispy crackling.

Melt-in-the-mouth tender pork belly which crisps up beautifully when barbecued, roasted or grilled. With no preperation needed other than seasoning and marinating and with little to no waste, our pork belly offers more meat for your money.

Our uncooked and unsmoked gammon joint doesn’t require soaking and can be boiled or roasted immediately on delivery. Full of flavour and beautifully tender, this whole gammon will serve a large number of diners.

Generously meaty and cut from the hindquarter, lamb shanks are irresitibly tender and juicy when slow cooked or braised. The bone is left in for flavour and for a classic presentation; the meat flakes wonderfully from the bone.