Become a customer Contact Us

Sustainability

When it comes to sustainability in the meat and catering industry, we champion sustainability and support nose to tail dining. We encourage customers to utilise all the fantastic cuts of a carcass to help minimise waste, from ox cheek to ox tail.

Slider Left Slider Right

Animal welfare is a priority, not only from a moral point of view, but to ensure the best quality and taste of the end product.

We buy locally wherever possible to minimise food miles.

We regularly undergo audits for those customers requiring Food for Life and Soil Association accreditation.

Nose to tail dining

Meat and sustainability – championing nose to tail dining:

Changes in consumer habits; Meat consumption

It’s no secret that there is currently a movement towards reducing the amount of meat we eat. This advice comes following concerns over the effects of farming on climate change and also the promoted health benefits of reducing meat consumption in our diets.

Alternative steak cuts

As a butcher, or a catering establishment with meat on the menu, we can either simply accept that this is the future, or we can approach this from a different perspective. When serious concerns were first raised as to the sustainability of fish stocks, the answer was not to stop eating fish, but to ensure we eat the right fish, from the right stocks, at the right time. Similar principles can be applied with meat.

If consumers are taking steps to cut down on the amount of meat they eat, it follows that they should demand it is of the highest quality when they do choose it. This is notwithstanding a requirement for high welfare standards and reduction of waste in the supply chain, which places an obligation onto restaurants to ensure that they are sourcing quality meat, responsibly.

Responsibility

As catering butchers, Campbell Brothers is committed to taking their share of responsibility in ensuring the planet is preserved as best we can, for future generations. Meat remains a great source of protein. So, how can you continue to offer meat on your menu whilst remaining mindful of the wider need to reduce consumption for environmental reasons?

  • Stroke

    Buy the best quality meat you can. Our in-house dry ageing facilities offer a premium offering for menus, with customers able to specify the exact length of ageing they require to suit their tastes.

  • Stroke

    Use the whole animal – nose to tail. We are able to prepare the animal for you, advising how you can utilise all parts effectively on your menu.

  • Stroke

    Work with suppliers who work with farms and producers where animal welfare, rearing, and slaughter methods are top priority.

    • Animal welfare

    We offer a full complement of wholesale meat, from rare and native breeds of beef (dry or wet aged), all cuts of steak, chicken, sausage, burgers, game, charcuterie and offal.

    Along with considerations of the impact the meat industry has on the planet, animal welfare is also a priority to Campbell Brothers. Animal welfare is paramount, so we will only work with suppliers who work in an ethical way. We work with producers who share our standards of welfare and who we can build long-term partnerships with, in order to offer consistency in product and price.

    Animal welfare policy

    Zero to landfill

    Campbell Brothers are proud to currently be zero to landfill!

    How did we achieve this?

    Any of our waste that can be recycled, is recycled, such as, cardboard, plastic and polystyrene. Our general waste is sent to a material recycling facility, where anything that can be recycled is removed and recycled and any general waste left goes into energy from the waste facility where it is burned and turned into electricity.

    Waste and carbon reduction

    Fleet Emissions.

    To help improve our carbon footprint, our fleet of vehicles include Euro V1 3.5 tonne vans.

    A Euro V1, is the latest standards introduced by the European Commission to regulate the level of pollutants released from the tail-pipes of vehicle engines.

    Euro V1 aims to reduce the levels of harmful emissions including nitrogen oxide, carbon monoxide and particulate matter, (soot from diesel engines).

    Related pages

    Provenance & sourcing

    Full traceability and responsible sourcing of our meat, to offer you confidence and consistency in our products.

    Traceability

    Resources

    Resources to assist with menu planning including seasonality market reports, FAQs & customer information.

    Menu Planning Tools

    Lesser Known Cuts

    Sirloin, fillet, rib-eye, rump… everyone is aware of the popular, well-known steaks. But what about the forgotten ones?! There are some fantastic, lesser-known cuts, many of which are great value for money, cost-effective but still a great menu offering.

    Alternative cuts

    Associated with:

    Close login

    Online ordering login

    Enter your login details below and start ordering today.

    Register Here
    Forgot Password?

    Become a Customer