The Product - Our Pride & Joy
We specialise in selling Hereford Cross Beef, a heritage breed that’s well-known for its size, marbling and profile. We source this popular breed from three farms local to us – in fact, the cattle are reared on open pastureland within a 15-mile radius of our premises.
- On bone Sirloin or boned
- On bone Rump or boned
- Fully trimmed Fillet
- Topside, fatted & tied
- Silverside, fatted & tied
- Blade/Chuck, whole or diced
- On bone Rib or Ribeye
- On bone Brisket or boned
Salt Marsh Lamb
Reared on the banks of the River Severn on a diet of rich salt peat-based pastureland, salt marsh lamb has a wonderfully rich taste and melt in the mouth texture. We source our lamb from the village of Frampton, so it has less than 5 food miles attributed to it.
- On bone Leg or Boned & Rolled
- On bone Shoulder or Boned & Rolled
- On bone Breast of Lamb boned or rolled
- Saddle of Lamb with or without Breasts
- Boneless Lamb Rumps
- Loin of Lamb
Our Middle White Pigs are renowned for their depth of flavour. They’re sourced from small pig farms, where they have had the freedom to roam. Their journey from farm to fork is less than 15 miles.
- Shoulder of Pork on bone, boned, boned & rolled
- Leg of Pork
- Belly of Pork
- Loin of Pork
- Pork Fillet
- Belly & Loin of Pork (porchetta)
Free-range Chicken & Duck
Our free-range chickens and ducks are sourced from a small farm near Bath. They are hung before being eviscerated, hand plucked and dry waxed. As they are not wet plucked, they benefit from a longer shelf life, as well as a wonderful flavour and texture.
- Free Range Whole Birds
- Free Range Chicken Thighs
- Free Range Wings
- Free Range Supremes
- Free Range Fillets (boneless & skinless)
- Free Range Duck Legs
- Free Range Duck Breasts
Our venison is sourced from a local game farm just across the River Severn. We then dry-age it here in Olveston for 3-4 weeks, which gives it a lovely rich colour. We never vacuum pack.
- Saddle of Venison (with or without breasts), on boned, boned or boned & rolled
- Haunch of Venison, on bone or boned
- Shoulder of Venison, on bone or boned
Our sausages are handmade and plaited using a prime shoulder of free-range pork and natural casings. We make our sausages to order, so we can tailor them to your recipe and requirements.
- Pork Sausages/meat
- Pork Chipolata Sausages
- Pork Cocktail Sausages
- Cumberland Sausages/meat
- Chorizo Sausages/meat
- Make sausages using your own recipe
- GF sausages made to order
Dry-aged to perfection.
We choose to dry-age our meat because it allows the flavours to mature and the meat to tenderise. We don’t use salt chambers as they have a tendency to force the moisture out of the meat too fast, which can affect the texture. Using the dry-aging technique, we can mature beef for over 100 days to create the fabled ‘extreme-aged’ steak.
We use the dry-aging technique for cuts such as ribs, sirloin, rump and fillets (when we leave the suet, chain and fat on). The cuts are placed into state-of-the-art dry-ageing fridges, which enable us to control the humidity in the atmosphere, while microbial lighting prevents the growth of bacteria.
We rotate our stock on a daily basis to make sure it’s always being stored at its best – a level of care and attention to detail that places us at the forefront of modern butchery methods.
Only The Best
Introducing the Hawk Safety System.
Using the latest fridge temperature monitoring system, we can tailor the temperature of each fridge to suit our product range. This ensures our products are stored in optimal conditions at all times.