Resources to assist you: Seasonality information, market reports from the meat world, frequently asked questions and customer ordering and account information.
Helping you plan your menus
We have created a range of resources to assist you with menu planning, including seasonality information, latest news and market reports from the wholesale meat industry. In our FAQ’s section you will also find answers to some of the questions you may have about meat or your account with us.
From flexible ordering options to support with menu planning, choosing the best products to help your GP, or providing butchery training for your chefs, buyers or front of house teams. We are here to assist you as our customers, to ensure you get the product, service and support you require.
Flexible ordering
We appreciate everyone’s working day looks different, and ordering preferences differ for each individual. To make this as easy as possible for our customers we offer ordering by a range of methods, from phone and email to online or app.
Along with supplying quality meat to suit customers individual requirements, we also offer support with menu planning, through our knowledgeable team at the end of the phone along with quarterly market reports and trends information. And our customer service team is on hand Monday to Friday, to discuss any account enquiries you may have.
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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