Pork!

Whole pigs, approximate weight 120-130lbs or 1/2 pigs 60-70lbs

We only buy our pork from Craigie farm in Nairn in 25 years butchering I have found their pork to be of the highest standard and consistantly the best to cut and roast.

We do outside Catering in the form of Hog Roasts and have countless recomendations for the suculent nature of the pork.

Freezer orders are cut and packed to your requirements vacuum packed to avoid the meat freezer burning!  we manufacture all the trimmings into sausages to maximise the yeild for our customers.

Lamb!

Whole or half lambs specially selected from the Moray Coast Hung for 5 days for excelent flavour.

Aproximate weights are 45-50lbs and for half 22-27lbs and cut and packed to your requirements all trimmings are manufactured into sausages to maximise the yeild for the customer.

Beef!

Our beef is specially selected from the black isle to the moray coast with a preference for a good cover of fat to get the best flavour this also helps with the hanging process!

We wont sell any roasting joints or steaks that have not been hung (Matured) for at least 3 weeks unfortunately modern slaughtering methods use high pressure hoses and beef does not hang for much more than one more week.

We can cut any Primal cuts for your requirements I E Hind quarter Fore quarter or Roast

The Hind Quarter consists of Rump steak Fillet steak Round (Braising)steak Silverside and The Topside which can be used for Roasting Joints or cut for Beef Ham and be spiced or used for Steak olives.

The Roast consists of T/bone Sirloin and Fillet the Sirloin can be used for steaks or joints either with or without the bone!

The Forequarter consists of Stewing Steak Mince Casserole Steak and Brisket (Pot Roast) Very tasty cooked slowly for a long time.