Customer support
Added value
With Campbell Brothers, chefs and caterers gain more than ingredients – they get confidence, consistency, and a trusted partner, always ready to offer guidance and support.
You’re not just buying meat – you’re gaining confidence, reliability, and a lasting partnership with Campbell Brothers.
Investing in Customers
Kitchen facilities
We offer state-of-the-art kitchen facilities in both the North and South, creating the ideal environment for team development days and interactive customer workshops.
Hosted team development days
Our themed “nose to tail” sessions deliver a unique, hands-on experience.
Customer workshops
Our bespoke product development (NPD) services ensure tailored solutions for your business.
Attendance at your events
We’re also available to attend your events, bringing expertise and collaboration to the table.
Butcher Q&A
Our exclusive Butcher Q&A sessions provide valuable insights into the craft, helping you deepen your knowledge and skills.
Marketing Insights
Market insight and industry transparency from content within our resource hub.
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 would be our wholesale dry aged beef.
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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