Our Meat

Cut from the breast, a fantastic and flavourful braising cut

Left fat on and ready to smoke -

Left untrimmed, perfect for smoking

The whole, untrimmed packer cut ready for smoking

The head of the fillet, a perfect roast for two

Cut thin, ideal for Schnitzel and quick frying.

US-style cut for slow roasting, smoking, and pulling.

An impressive centrepiece for Sunday.

Tricky to prepare, a lean, fine dining favourite.

Twelve-month cured hams from the Cumbrian countryside.

Twelve month cured smoked ham, air-dried with the bone left in.

Boned and rolled pork shoulder, great for slow roasting.

Rich diced cut, perfect for slow cooking.

Thick cut steak with heavy marbling.

Cap, chuck and hanger steak burgers in honour of the late Josh Ozersky.

Burgers made from 90% short rib and marrow. 

Shorthorn from Kent

Oxford Sandy & Black pork from Riverside Farm, North Yorkshire.

Rare-breed Kerry Hill lambs reared in Yorkshire.

Moroccan style goat sausages.

Veal, pork and herb sausage. 

50% brisket and 50% short rib burger.

Mince made from chuck steak.

T-Bone cut from the widest part of the loin

Thick cut bone-in rib eye.

Meaty ribs from the belly. 

Strong flavoured offal. 

Staple ingredient for steak and kidney pie

5kg pack of Ross Chicken Breast

Full of offaly flavor