Meat

Boned and rolled. More about Mary, Peter, Andrew & Jonathan. 

For the most fabulous broth. Packed with essential amino acids.Frozen items may arrive with you partially or entirely defrosted. Do not refreeze.Mo...

Use like beef or lamb. Makes truly amazing spag bol. Frozen items may arrive with you partially or entirely defrosted. Do not refreeze.More about H...

Fast mid-week treat. Barbecue or pan fry. Frozen items may arrive with you partially or entirely defrosted. Do not refreeze.More about Hugh.

Treat yourself to the delectable tenderness of this pasture fed organic rump steak. Absolutely perfect for an easy, indulgent meal. More about Harr...

The key to a good goat curry, make sure to cook low n’ slow so that this amazing meat is tender and reveals all it flavours. More about Rachael &am...

Use as an alternative to lamb mince. Takes spice really well, and is hugely versatile. More about Rachael & Jonny.

King of the steaks. Fillet steak is butter-soft tender and lean, total perfection.  More about Harry & Emily.

With broadly half as much fat as meat, ‘rich’ doesn’t come close to describing this fabulous cured organic pork loin. Savour with a glass of someth...

Made from the flank of the pig’s hind leg, this deeply flavourful meat is seasoned very simply with just salt and black peppercorns and then hand s...

Slow roast and rest well, just like you would lamb. Truly delicious. More about Rachael & Jonny.

Lean pork leg meat delicately balanced with fat, simply seasoned and air dried. A similar flavour profile to a ‘Parma Ham’. Silver Award Winner in ...

With disputed origins (Yorkshire or the Cotswolds…?), this double lamb chop - cut from the saddle with bone still in - is juicy and delicious. Work...

A classic roasting joint. Ideal for Sunday lunch. Consider cooking Roman style with anchovies, but mainly don’t overcook it.More about Luke.

Treat yourself to the delectable tenderness of this pasture fed organic rump steak. Absolutely perfect for an easy, indulgent meal. More about Mary...

This grass fed organic topside of beef makes for the perfect hassle free, delicious, and impressive focal point of your Sunday lunch. This premium ...

Rich and full of flavour, this works really well in ragùs, dumplings and Asian dishes of all kinds.More about Harry & Emily.

Ready for stews, curries and casseroles. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you got home from a long day....

Roast on a medium heat for a tender, juicy Sunday lunch. Be sure to rest well before carving. More about Harry & Emily.

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. More about Luke.

Ready for stews. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you got home from a long day. More about Luke.

A lean, fine-grained cut with a deep, beefy flavour, silverside is best suited to slow cooking. It holds its shape well, making it ideal for pot ro...

A versatile, lean cut with a good balance of tenderness and flavour. Top rump is fantastic for roasting, delivering a beautifully juicy result when...

Unctuous meat ribboned with fat. Perfect for smoking and/or braising, the connective tissue breaks down with low n’ slow cooking and delivers a mea...

Perfectly slim and perfectly organic bundles of joy. IngredientsAll ingredients are organic except those noted with*Pork, wheat rusk (gluten), salt...

French trimmed for a proper show off feast. Sear, then stick in the oven (but not for too long).More about Luke.

A bold, flavour packed cut from the beef shank, Thor’s hammer is best cooked low and slow. With its rich marbling and impressive bone-in presentati...

Tender and bursting with flavour. Flash fry, serve pink.  Frozen items may arrive with you partially or entirely defrosted. Do not refreeze. More a...

You know wok to do with these.More about Rachael & Jonny.

Boned and rolled with the perfect meat to fat ratio. Try roasting it slowly at 150 degrees or so. For decent crackling, cut off the skin, scrape ou...

Cook low and slow for a hearty stew. Frozen items may arrive with you partially or entirely defrosted. Do not refreeze.More about Hugh.

Perfect, juicy pork steaks. Essentially a chop without the bone and - with two steaks to a pack - they’re absolutely delicious and so quick and eas...

A magnificent centre piece, perfect for Wellington. Feeds five-ish.  More about Harry & Emily.

On the bone for extra juiciness, this classic will not let you down. More about Mary, Peter, Andrew & Jonathan. 

Pre boned and rolled for your convenience, this richly marbled cut promises bold flavour and irresistible, crispy crackling every time. More about ...

Pasture fed and organically raised, this showstopping rib of beef is deeply marbled for rich, full flavour. A centrepiece cut, made for slow roasti...

Perfect, juicy pork steaks. Essentially a chop without the bone and - with two steaks to a pack - they’re absolutely delicious and so quick and eas...

Beautiful lean and tender meat that’s absolutely packed with flavour. Try it. You won’t be disappointed.More about Harry & Emily.

Coarse ground, 100% pasture fed organic beef mince. More about Harry & Emily.

Crunchy, salty deliciousness. Just off-the-charts good. It is absolutely imperative that these are consumed in partnership with a glass of cold bee...

A hearty breakfast patty, best tucked into in a buttered roll with a fried egg and dash of ketchup.  Ingredients All ingredients are organic ex...

Everyone who has tried these swears by them. Offcuts, trim and odd and sods of bacon that will bring instant depth and flavour to any number of dis...

Lean, quick to cook, and great with whatever you’ve got to hand. Grill them, pan fry them, marinate them. They’re simple, versatile, and full of po...

Slow cook these and they’ll reward you with soft, fall apart meat and glossy, sticky broth. A proper cut for cooler evenings and big, comforting me...

A thick, bone-in rib steak. Generously marbled and succulent, sear a hard, deep crust then finish it gently to render that delicious fat. More abou...

You know wok to do with these. More about Harry & Emily.

Slow roast this shoulder until the meat falls away, yielding deeply flavoured pork perfect for sharing. More about Harry & Emily.