Cut Fresh.
Sent When You're Ready.
Everything below is cut to order, never pre-packed. Choose a collection day at checkout and we'll have it ready for you.
Beef
Dry-Aged Ribeye
28-day aged, hand-cut to 2.5cm. Rich marbling, deep flavour. Two steaks per pack.
Rolled Sirloin Joint
Hand-rolled and tied, approx. 1.2kg. A Sunday roast worth clearing the diary for.
Prime Beef Mince
Coarse-ground from chuck and shin, 500g. No fillers, no shortcuts.
Hand-Formed Beef Burgers
80/20 chuck, seasoned simply. Four 150g patties.
Prices are a guide and move with the market. Every cut is weighed and priced in front of you.
Pork
Bone-In Pork Chops
Thick-cut with a crisp fat cap. Three per pack.
Rolled Pork Loin
Scored for crackling, approx. 1.4kg.
Dry-Cured Back Bacon
Cured in-house for 10 days, sliced to order. 300g.
Pork & Herb Sausages
Our own recipe, 90% meat content. Six per pack.
Lamb
Rack of Lamb Cutlets
French-trimmed, six cutlets per rack.
Leg of Lamb
Bone-in, approx. 2kg. Ask us to butterfly it for the barbecue.
Diced Lamb Shoulder
Ideal for a slow-cooked tagine or curry. 500g.
Poultry
Whole Free-Range Chicken
Slow-grown to 12 weeks, approx. 1.8kg, trussed and ready.
Chicken Breast Fillets
Skin-on, four fillets per pack.
Duck Breast
Skin scored and ready for the pan. Two per pack.
Game
Venison Haunch Joint
Wild Scottish venison, approx. 1.5kg. Lean and richly flavoured.
Pheasant Breast
Locally shot, oven-ready. Two breasts per pack.
Wild Boar Sausages
Coarse-cut with apple and sage. Six per pack.
Game is seasonal — ask what is on the counter this week.
Pies & Cooked
Steak & Ale Pie
Hand-raised, made with our own dry-aged beef. Serves one generously.
Sausage Rolls
All-butter pastry, our own sausage meat. Four per pack.
Beef Wellington
Fillet, mushroom duxelles, all-butter pastry. Oven-ready. Serves two.