Photo: Rickie-Tom Schünemann / PexelsAsk, and it will be cut how you want it
Meat prepared at the counter while you wait, and an answer to how to cook it. Order ahead for the weekend and it will be ready with your name on it.
- 01 / 04ChooseTell us what you are cooking.
- 02 / 04CutTo the size you need.
- 03 / 04PrepareTrimmed, tied or marinated.
- 04 / 04CookWith a tip for the pan.
Why come to a counter
- 01Cut to order
Thicker, thinner, boned, rolled, diced or trimmed — say the word.
- 02Told how to cook it
Which heat, how long, and what to do with a cut you have not tried.
- 03Ordered ahead
Ring or message and it will be ready, especially before a weekend or a holiday.
- 04Nothing wasted
Bones for stock, trimmings for the dog, and cuts that cost less and taste better.
What we sell
Beef and veal
Steaks and roasting joints, and the slow cuts — shin, brisket, chuck — that reward a Sunday.
Pork
Chops, neck, belly and ribs, cut to the thickness you ask for.
Lamb
Chops, shoulder and leg, boned and rolled if you would rather carve than wrestle.
Chicken and poultry
Whole birds, jointed to order, and whatever you need for a crowd.
Mince
Ground while you watch, at the fat content you ask for, for meatballs, sauce or burgers.
For the grill
Skewers, kebabs and burgers made here, for however many are coming.
Whole lamb or suckling pig
Cleaned and prepared for the spit, ordered well ahead for a feast day.
Sausages and cured meats
Made or cured here, with what goes in them written up and no argument about it.
Marinated and prepared
Stuffed, rolled and seasoned, ready for the oven.
For the freezer
Larger orders packed and labelled in portions you will actually use.
Bones and stock
Free or nearly, because somebody should be using them.
Photo: IAN / PexelsThe shopA counter, and somebody behind it
What a supermarket cannot do is look at what you are cooking for, how many people are coming and what you are confident with, and then hand you the right thing.
So ask. We would rather sell you a cheaper cut that will be better on the day than the one you thought you had to buy.
At the counter
The counter, the block, and what is in this week.
Photo: jo / Pexels01 / 04
Photo: Doğan Alpaslan Demir / Pexels02 / 04
Photo: TBD Traveller / Pexels03 / 04
Photo: Boys in Bristol Photography / Pexels04 / 04
Ordering for a big day
A feast, a holiday, or a barbecue for forty.
Your Business Name
- 01Tell us what you are cookingAnd for how many. We work out how much you need.
- 02We set it asideChosen and cut for you, not taken from the counter on the day.
- 03Prepared how you wantBoned, rolled, skewered, marinated or left alone.
- 04Collect itAt the time we agreed, with cooking notes if you want them.
* * *
Cooking for people at the weekend?
Ring us by Thursday and it will be ready, cut the way you asked.