Another classic roasting joint taken from the top section of the meat carcasse.
Firm, juicy and bursting with flavour… the perfect all rounder steak
One of the most flavoursome steaks. Good marbling is what makes sirloin taste so good. Try our pepper seasoning!
Rib Eye taken from the fore rib you get succulent flavour and tender moisture.
Two of the most succulent sections; the tender fillet and the flavoursome sirloin.
Very lean and wonderfully tender. Our finest steak.
Hearty and rich top rump steak best slow cooked in the oven.
Hand diced top rump of beef and very lean.
Very lean top rump steak mince.
Hand made and seasoned using best steak mince.
Naturally firm and meaty, this slow-grown, outdoor reared chicken is full of old-fashioned rustic flavour.
Naturally plump large breasts with no added water. Try our BBQ or garlic butter seasoning.
Boneless and skinless.
Naturally plump and tender meat and full of old fashioned flavour.
The classic roast with the bone left in and full of rich flavour.
Classic cut from the loin, bone in and very succulent.
A solid cut of prime muscle which is a restaurant favourite.
Hearty and succulent with rich flavour cut from the leg. Try our minted chops!
Taken from the lower leg and best served slow braised.
Minted or garlic & rosemary available
Hand cut chops from the loin with the bone in.
Traditional roasting joint – a whole leg of pork boned whole and rolled. A leaner option than the shoulder but still with delicious crackling
Meaty and flavoursome from the shoulder. Perfect cooked long and low in the oven or on a BBQ.
Classic, flavoursome and extremely succulent. Ideal budget roast.
Classic butcher’s pork sausage created from our own age old family recipe.
We rotate various flavours including honey & mustard, cracked pepper, Cumberland and sunblushed tomato & basil
Tender pork steaks removed from the bone along with the crackling and fat creating a lean and healthy pork steak
This is a flavoursome pork cut, which is cut from the leg and then cured, boned and rolled. Ideal for roasting or boiling.
The classic gammon steak thick cut from the leg joint.
Cut from the loin and dry cured by hand for old fashioned bacon that won’t shrink in the pan.
Back bacon smoked over traditional wood chips for a more intense flavour.
38 High Street, Clayhanger,
West Midlands WS8 7EA
01543 375 046
01543 377 625
Monday - Saturday
8.00am - 5.00pm
for any occasion and any value, get in touch to find out more
we guarantee to be cheaper than all butchers and major retailers