Answers to all your meat related questions!

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FAQs

Here you will find answers to commonly asked questions relating to meat, along with account related questions you may have such as delivery and ordering information. If you have any questions which are not answered here, please contact our team who will be happy to help.

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.

Dry ageing is a process of maturing meat to add flavour and increase the tenderness of the meat. Meat can be dry aged for a matter of weeks or even months. Meat is hung or placed on racking and allowed to dry at very cold temperatures. The dry ageing process allows moisture to evaporate from the muscle resulting a stronger flavour and taste to the meat. The enzymes in the meat break down during the dry age process resulting in more tender meat. An alternative process to mature meat would be wet ageing.

Dry ageing improves the depth of flavour as the meat is open to the elements, drying and sealing the exterior surfaces of the meat. The longer the meat is aged for, the more weight is lost, this is for 2 reasons; moisture loss and enhanced trimming of dry tissue – which, therefore, impacts on the cost of the meat. Dry aged meat usually commands a more premium price than wet aged or meat that has not been aged.

Please call our team on 0131 654 0060 to add additional products to your order.

Orders can be delivered up to 12pm. However, if required, you can contact our customer services team who will look into the status of your delivery.

Please contact our customer services team if there is anything missing from your order.

If the driver is still on site please let them know the wrong product has been delivered. If the driver has already left please contact our customer services team.

Please contact our customer services team to arrange collection of any damaged products.

Please contact our customer services team if you need an emergency delivery.

All incorrectly priced invoices will come via a credit request. Please contact our customer services team to arrange a credit.

If you would like to track your meat delivery, you can do so via our PodFather system. To access this system please email our customer services team who will arrange a login for you. Alternatively, you can contact our customer services team for an update on your delivery.

Past invoices are available to view on our online ordering system (powered by the Fresh Food Hub). If you do not have an account please register here.

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