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Pure Angus beef, coarsely ground and pressed thick. Rich, beefy flavour with a proper char on the grill.

Thick-cut chops from the loin. Like a bacon steak — meaty, substantial, and quick to cook.

Thick loin rashers, dry-cured in our shop. Crisps up beautifully without shrinking in the pan.

4 4oz Rump Steaks, 4 Thick Sausages, 4 Chicken Pieces, 4 Chinese Ribs, 4 Burgers, 4 Koftas

Our own blend, hand-pressed daily. Juicy, well-seasoned, and built to hold together on the barbecue.

Traditional rendered dripping from our own beef. Unbeatable for roast potatoes and Yorkshire puddings.

Tender strips of beef in a creamy mushroom and paprika sauce. Just heat and serve over rice.

Cooking instructions included

Tender beef fillet wrapped in mushroom duxelles and golden puff pastry. Crisp on the outside, pink and juicy in the middle.

Cooking instructions included

Rich, earthy black pudding blended with seasoned pork. A proper North of England sausage.

Whole leg on the bone for a crackling-topped Sunday roast. Feeds the whole family with leftovers to spare.

Boned, rolled and tied for even cooking. Simple to carve, brilliant hot or cold.

Easy-carve boneless leg, tied and ready for the oven. Lean, tender, and perfect for roasting.

Tough cut, incredible flavour. Give it time in a casserole and it turns meltingly tender.

Low and slow is where this cut shines. Falls apart into rich, silky strands after a few hours in the oven.

Sticky-sweet caramelised onion folded through seasoned pork. Rich and moreish.

Tender broccoli florets and mature cheddar in a golden shortcrust shell.

Mature cheddar and sweet onion in a golden puff pastry shell. A proper vegetarian option.

Sharp cheddar and sweet onion in a buttery shortcrust case. Simple done right.

Tender chicken and thick-cut ham in a creamy sauce, baked in flaky pastry.

Plump, skin-on fillets with a clean flavour. Versatile enough for any recipe in the book.

Lean chicken burgers, lightly seasoned. A lighter alternative on the barbecue.

Boneless, skinless fillets ready to go. Pan-fry, stuff, wrap, or slice for stir-fry.

Chicken fillets coated in a sticky honey and wholegrain mustard glaze. Sweet heat, zero effort.

Cooking instructions included

Chicken breast marinated in tangy lemon and fresh coriander. Bright, zesty, and ready for the oven.

Cooking instructions included

Breaded chicken breast stuffed with garlic butter that melts out when you cut into it. Crispy outside, juicy inside.

Cooking instructions included

Skin-on drumsticks and thighs — the most flavoursome parts of the bird. Roast, barbecue, or braise.

Hand-flattened chicken breast, double-crumbed and fried golden, then smothered in creamy bechamel and melted cheese until it bubbles and browns.

Cooking instructions included

Creamy, crunchy coleslaw made fresh. The essential side for barbecues and cold meat platters.

Thick-sliced, slow-cooked ham carved from the bone. Rich and savoury — proper deli ham.

Tender roast pork, sliced thin. Great in sandwiches or with a dollop of apple sauce.

Lean roast turkey breast, freshly sliced. Clean flavour, perfect for sandwiches and salads.

Salt-cured and slow-cooked until tender. Sliced thick for sandwiches or diced into hash.

Classic Cornish — beef, potato, swede, and onion in a crimped pastry case. Hearty and filling.

Our best seller. Coarsely ground pork in a traditional spiral, herbed and peppered. Proper Cumberland.

Neat cubes of breast meat, ready for curries, stir-fries, and skewers. No prep needed.

Cubed shoulder and leg for casseroles, tagines, and curries. Turns tender and rich with slow cooking.

Cubed pork shoulder for pies, curries, and casseroles. Takes on marinades beautifully.

Shoulder and leg cubes for slow-cooked stews, pies, and ragus. Rich and deeply savoury.

Proper dry-cured bacon with concentrated flavour. No water, no white foam — just real bacon.

Rich, gamey breast with a layer of fat that crisps beautifully. Score the skin, sear fat-side down.

Rich duck breast in a glossy plum sauce. Fruity, savoury, and restaurant-worthy at home.

Cooking instructions included

Thick-cut rump for a serious plate of steak. Dry-aged and full of flavour.

2 Chicken Kievs, 2 Chicken Parmos, 2 Hunters Chickens, 2 Steak Truffles, 2 Beef Wellingtons, 2 Lemon & Coriander, 4 Burgers

4 Chicken Kievs, 2lb Mince, 2lb Stewing Steak, 4 6oz Rump Steaks, 4 6oz Sirloin or Ribeye, 4 Pork Chops, 4 Chicken Fillets, 6 Lamb Chops, 2lb Sausage

The leanest, most tender cut we sell. Melt-in-the-mouth texture with a clean, buttery finish.

Mixed game in a rich, dark gravy. Pheasant, venison, and pigeon in a handmade pie.

A proper joint for boiling or roasting. Soak overnight, stud with cloves, glaze with mustard and honey.

Thick, meaty slices ready for the grill or pan. Top with a fried egg and you are sorted.

Pork sausages studded with roasted garlic. Savoury, aromatic, and brilliant with mash.

Thick-cut ham and melted cheese in a silky egg custard. A hearty slice.

Ham and soft-set egg in a flaky pastry shell. Breakfast and lunch in one slice.

Smoky ham and roasted mixed peppers with a creamy egg fill. Colourful and full of flavour.

Sliced mushrooms and diced ham in a rich egg custard. Earthy, savoury, satisfying.

Sweet pineapple and salty ham — the combination that just works. Light and tangy.

Slow-roast pork flavour packed into a sausage. Smoky, savoury, and full of depth.

Bacon-wrapped chicken breast glazed in smoky BBQ sauce and topped with melted cheese. Sticky, sweet, and indulgent.

Cooking instructions included

Slow-cooked lamb with fresh mint in a shortcrust shell. A twist on the classic.

Tender cutlets with a sweet, grassy flavour. Best seared fast in a hot pan with rosemary and garlic.

Thick, meaty chops from the rump end. More flesh, deeper flavour — brilliant on the griddle.

Thick-cut leg steaks with a firm, clean bite. Griddle or pan-fry — ready in minutes.

Silky smooth offal with a delicate, mineral flavour. Flash-fry until just pink — overcook it and you lose it.

Bony, gelatinous, and deeply flavoured. Braise slowly until the meat falls from the bone into rich, sticky juices.

A forgiving joint that gets better the longer you cook it. Sweet, rich meat that pulls apart.

Economical chops with bags of flavour. Perfect for a quick midweek supper or barbecue.

The centrepiece roast. Roast on the bone for maximum flavour, carve at the table.

Sage-seasoned and finely textured. The classic banger for toad-in-the-hole and bangers and mash.

Sweet maple syrup meets a kick of chilli. The sausage that wakes up a barbecue.

Our Scotch egg with a sweet maple and chilli kick. Crispy shell, runny yolk.

Handmade pork and beef meatballs in a slow-simmered tomato and herb sauce. Ready to heat and serve with pasta.

Cooking instructions included

The whole rasher — back and streaky in one slice. Best of both worlds in the frying pan.

Savoury mince and sweet onion in a buttery pastry case. The pie you grew up with.

Freshly ground from whole cuts — never trimmings. Versatile mince for bolognese, cottage pie, or burgers.

Our original recipe — a simple, well-seasoned pork sausage with old-fashioned flavour.

Classic Scotch egg made with our Old English sausage meat. Proper pub snack, made by hand.

Rich, iron-packed offal with a deep savoury flavour. Flash-fry with onions and a splash of gravy.

Gelatinous, bony, and full of flavour. The secret ingredient behind the richest stews and broths.

Traditional split pea pudding, slow-cooked until thick and smooth. A North East classic with ham or pork.

Chicken parmo loaded with pepperoni slices and mozzarella. A Teesside classic with an Italian twist.

Cooking instructions included

Wild, lean, and deeply flavoured. Roast whole or use the breasts for a quick pan-fry supper.

Steak Pie, 2 Mince & Onion Pies, 2 Pork Pies, 2 Chicken & Ham Pies

Rich, iron-heavy offal with a robust flavour. Soak, slice, and fry with sage and onions.

Braised pork and tart apple in a golden crust. Sweet, savoury, and warming.

Soft-boiled egg wrapped in seasoned pork and black pudding, coated in golden crumb. Dark, rich, and earthy.

Pork and leek — a Welsh classic. Mild, herby, and great with creamy mash.

Score the skin, salt it well, roast it hot. Shattering crackling on top, melting meat beneath.

Thick-cut loin chops, bone in. Sear hard for a golden crust, finish in the oven.

Hot-water crust pastry packed with seasoned pork. Hand-raised the traditional way.

A big, flavoursome joint for feeding a crowd. Slow-roast until it pulls apart.

Quick-cooking steaks cut from the leg. Lean and versatile — great with a sticky glaze.

The fillet of pork — lean, tender, and quick to cook. Slice into medallions or roast whole.

Thick-cut, well-marbled, and dry-aged for depth. Sears beautifully — the steak for people who know steak.

Boned and rolled for an easy, even carve. Rich beef flavour that rewards slow roasting.

Bold flavour, generous marbling. A proper steak supper without the fillet price tag.

Seasoned sausage meat on a stick — the kids' favourite. Dip, grill, or bake.

Flaky puff pastry stuffed with our own seasoned sausage meat. Served warm from the counter.

Thick bone-in ribs, packed with collagen. Braise low and slow until the meat slides off the bone.

A working cut with deep beefy flavour. Great value for grilling or slow cooking.

The perfect balance of tenderness and flavour. Well-marbled, dry-aged, and ready for a hot pan.

Oak-smoked back bacon with a deep, savoury tang. The smell alone is worth it.

Smoked streaky with an extra hit of woodsmoke flavour. Renders down crisp and golden.

Chunks of braised steak in rich gravy, wrapped in golden shortcrust. Proper comfort food.

Seasoned steak wrapped in a crisp, buttery pastry shell. A proper treat straight from our counter.

Chunky cubes of beef that break down beautifully in a stew. Honest, hearty cooking at its best.

Thin, crispy rashers that go brittle in the pan. Essential for burgers, BLTs, and wrapping joints.

Sweet chilli glaze in a pork sausage. Sticky, spicy, and perfect on the barbecue.

Big, meaty sausages made from coarsely ground pork. Honest, no-nonsense bangers.

Slimmer sausages that crisp up fast. Perfect for breakfast fry-ups and hot dogs.

Lean, versatile joint that carves beautifully. Roast it pink for Sunday lunch or slice thin for sandwiches.

Wild venison, coarsely ground and shaped. Lean and gamey — a proper burger with character.

A lean, elegant roasting joint. Wrap in bacon, roast to pink, and rest well before carving.

Wild venison mixed with pork for a lean, gamey banger. Something different for the barbecue.

Lean, dark, and intensely flavoured. Sear fast and serve pink — it does not need much else.

1lb Minced Beef, 1lb Stewing Steak, 1lb Bacon, 1lb Sausage, 1lb Diced Chicken, 4 Pork Steaks, 4 Burgers

Whole free-range bird, trussed and oven-ready. Roast with lemon and thyme for the perfect Sunday.