Our Range
Here’s a taste of what’s on the block right now, the range changes with the seasons. Each pick shows exactly what you get, so you know what you’re putting in. Choose your size and fill it with your favourites, then change your picks every time you order.
On the block
Beef
Native-breed, grass-fed and dry-aged a minimum of 28 days. From everyday mince and braising cuts to tomahawks, côte de boeuf and whole fillets, plus bone broth, dripping and marrow bones so nothing is wasted.
Beef picks
Chicken
Slow-grown, free-range birds with proper flavour. Whole chickens, supremes, thighs and mini fillets, alongside Kyivs, marinated pieces, our green harissa sausages and a deeply savoury chicken bone broth.
Chicken picks
Lamb
Heather-fed lamb from the Dales. Racks, cannons and gigot steaks for the weekend; chops, koftas and mint burgers for the week. Shoulders and shanks turn up whole for slow Sundays.
Lamb picks
Pork
Rare-breed, high-welfare pork with crackling worth fighting over. Chops, belly, tenderloin and proper sausages, plus lard for your roast potatoes and marinated ribs when the barbecue's out.
Pork picks
Mutton
The grown-up cousin of lamb: deeper, sweeter and made for slow cooking. Shoulders, shanks and diced mutton for curries and braises, available in runs when the right animals come through.
Turkey
Slow-grown bronze turkeys, mostly a Christmas affair (whole birds, crowns and rolled legs), with turkey mince and steaks appearing through the year when the flock allows.
Venison
Wild and free-range venison: lean, rich and properly seasonal. Haunches, loins and diced shoulder for pies and ragùs, with venison sausages and burgers when the season's in full swing.
