Inspiration

Meat guides, recipe ideas, updates and latest news from Campbell Brothers and the wider meat industry.

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Suppliers of quality meat – and quality inspiration!

As well as supplying caterers with great meat, we also aim to supply you with great inspiration! We do our best to keep our customers up to date with the latest news and factors effecting the industry to help you plan your menus and make swaps where needed. We also work with our development chef to offer you recipe inspiration. We also work with our knowledgeable team to offer you tips and guides to our meat!

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    Industry updates

    Latest from the meat world, food trends & more

    Latest news
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    Recipe ideas

    Recipe suggestions using seasonal produce

    View recipes
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    Tips and guides

    Steak guide & cooking tips

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  • Recipe ideas

    We work with our development chef to create seasonal recipes using our range of meat. The recipes vary to suit all types of catering. An example recipe is below. Check out our full range of meat recipes here.

    View more recipes

    FAQs

    Wondering what the benefits of wet and dry ageing are? Want to know more about PGI? In our frequently asked questions section you’ll find all your meat questions answered, along with account query information.

    PGI stands for Protected Geographical Indication. PGI is an EU scheme to protect and promote high quality traditional and regional food products unique to a geographic area.

    Scotch beef PGI is meat sourced from selected farms in Scotland. When you see the Scotch Beef PGI logo, you can be confident that the beef was born, reared, and processed in Scotland and held whole life quality assurance.

    OTM beef is cattle that is ‘Over Thirty Months’ old.

    Wet ageing is a process of maturing meat to add flavour and increase the tenderness of the meat. Meat can be wet aged for 4 days and longer. The wet ageing process allows enzymes in the meats juices to break down the collagen between the muscle fibres. An alternative to wet ageing meat would be dry ageing.

    Wet aged meat is vacuum packed with a plastic membrane protecting the meat from external elements, so the surface of the meat is less affected. Wet aged meat requires less trimming compared to dry aged, therefore, is generally more cost effective.

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