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Ask, 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.
Why come to a counter
- Cut to orderThicker, thinner, boned, rolled, diced or trimmed — say the word.
- Told how to cook itWhich heat, how long, and what to do with a cut you have not tried.
- Ordered aheadRing or message and it will be ready, especially before a weekend or a holiday.
- Nothing wastedBones 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.
At the counter
The counter, the block, and what is in this week.
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Photo: TBD Traveller / 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.
Your Business Name
Ordering for a big day
A feast, a holiday, or a barbecue for forty.
- Step 1Tell us what you are cooking
And for how many. We work out how much you need.
- Step 2We set it aside
Chosen and cut for you, not taken from the counter on the day.
- Step 3Prepared how you want
Boned, rolled, skewered, marinated or left alone.
- Step 4Collect it
At the time we agreed, with cooking notes if you want them.
Good to know
Can you cut it to a size I need?
That is the job. Tell us the thickness, the weight or the number of people.
How much do I need per person?
Tell us the cut and the crowd, and we will tell you — including when you are buying too much.
Can I order a whole lamb or a pig?
Yes, and the earlier the better before a feast day. Tell us the weight you want and when you are collecting.
Can I order for the weekend?
Yes, and we recommend it before a holiday. Ring or message by Thursday.
Do you sell bones for stock?
We do, and we keep them back for anybody who asks.
What is good this week?
Ask at the counter or look at our page — it changes, and the good value moves with it.
When we are open
Busiest on Saturday morning; quietest mid-week.
- Tuesday to Friday
- 7am – 5pm
- Saturday
- 7am – 2pm
- Sunday and Monday
- closed
Where we are
The address is below, with directions from wherever you are standing.
1 Example Street, Anytown
Cooking for people at the weekend?
Ring us by Thursday and it will be ready, cut the way you asked.