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.

Yes, and the earlier the better before a feast day. Tell us the weight you want and when you are collecting.

Yes, and we recommend it before a holiday. Ring or message by Thursday.

We do, and we keep them back for anybody who asks.

Ask at the counter or look at our page — it changes, and the good value moves with it.

Photo: Rickie-Tom Schünemann / Pexels
Beef and veal
Steaks and roasting joints, and the slow cuts — shin, brisket, chuck — that reward a Sunday.
Photo: Yuen Tou Zan / Pexels
Pork
Chops, neck, belly and ribs, cut to the thickness you ask for.
Photo: TBD Traveller / Pexels
Lamb
Chops, shoulder and leg, boned and rolled if you would rather carve than wrestle.
Photo: Ayub Abdul Rahman / Pexels
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.

A few things people ask for, paid for here and collected or delivered.

A feast, a holiday, or a barbecue for forty.

Step 01
Tell us what you are cooking
And for how many. We work out how much you need.
Step 02
We set it aside
Chosen and cut for you, not taken from the counter on the day.
Step 03
Prepared how you want
Boned, rolled, skewered, marinated or left alone.
Step 04
Collect it
At the time we agreed, with cooking notes if you want them.

The counter, the block, and what is in this week.

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.