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Our facilities

Traditional catering butchers with state of the art facilities.

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State of the art butchery facilities

Our bespoke facilities are designed for optimal butchery. Food safety is of utmost importance and we have specific rooms for each type of meat and process:

  • Poultry room where we prep all our wholesale chicken, turkey, gammon and bacon
  • Red meat room – our main butchery floor. This room has specific tables for our dry aged beef, wet aged beef, wholesale lamb and wholesale pork.
  • Manufacturing area where we make burgers, sausages, beef olives and mince fresh each day.
  • Packing area where all our meat is packaged in the areas it is produced to avoid contamination.

Dispatch area is the hub of our butcher hall! All our wholesale meat is organised by van run and ready for dispatch to customers.

Our on-site dry aged chamber with Himalayan salt wall is designed to help dry out the beef further and infuse with greater flavour. The dry aged chamber is kept at a specific temperature and humidity level to allow the beef to dry out to its optimal level for the best possible eating quality.

We have a cooked meats area where we supply a variety of local produce – cooks meats including; honey ham, turkey, beef, corned beef, chopped pork. We also carry a selection of deli meats such as; chorizo, pepperoni, Parma ham and salami.

Our production kitchen with BBQ area allows customers to try products on site and experiment with product development.

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Dry ageing

Our master craftsmen ensure we are grading our beef on receipt and ageing it to a minimum of 28 days.

Enhanced Flavour

Accreditations & associations

We are proud to be certified, accredited and associated with some fantastic industry bodies.

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Meet the team

People make our business. We employ some of the industry’s most passionate people, who between them, have many years’ experience in the meat industry.

Introducing…

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