Quality Butchery Service Fresh Meat, cut the way you want it • • •
dedicated to Catering
Your butcher will cut, trim, bone and roll the product according to your specification. Choose from vacuum-packed or tray-wrapped options. We can portion control and pack the meat to your specification.
Pre-Ordering; Collection; Delivery and Bulk Orders • •
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Pre-order your product and we’ll have it prepared and ready for when you want to collect it. Our delivery vehicles are all multitemperature which means your meat will always be delivered to you in top class condition - fresh or frozen. We have a range of discounts for bulk purchases - ask you butcher for more details.
Clear Labelling
Quality and provenance guaranteed •
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To help you identify the country of origin and all other key information we clearly label all our products produced from the butchery.
We employ a team of selectors and technologists to ensure our products are consistently high quality and good value. We work closely with the British & Irish meat bodies. All our fresh meat is regularly quality checked. We work closely with farmers checking health, welfare, nutrition and the environment the animals are reared in. We specify strict temperature and hygiene controls throughout the processing and distribution chain. We clearly label all our products from the butchery to help you identify the origin and all other key information.
Product title Country of origin Use by information Price and weight information Storage information For Beef: Complete traceability with unique lot number, born in, reared in, slaughtered in, cut in information
In addition all of our Chef’s Larder primal products are clearly marked with the relevant quality stamp on the packaging to help you quickly identify the country of origin. If you are unsure of the origins of any of our products, ask your butcher who will be able to confirm this with you.
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Beef Beef You can choose from a wide range of beef types. Our standard range includes both British and imported Beef. Our British Beef is guaranteed to only be sourced from the Farm Assured scheme which means that it is fully traceable. Our imported Beef is sourced from South America, Australia and Africa.
1 Leg
8 Fore 1⁄4 Flank
2 Silverside and topside (reverse)
9 Middle Rib
3 Top rump/Thick
11 Chuck
4 Whole Rump
12 Clod
5 Sirloin
13 Shin
6 Hind 1⁄4 Flank
14 Sticking (Neck)
10 Brisket
7 Forerib
Choosing your Steaks
These are just a guide. You may decide upon a weight more appropriate for your menu - just ask us and we can then cut it the way you want it.
All our steaks are available in a variety of sizes and trim levels. Just let us know your specification and we will cut it the way you want it.
Once you have chosen your weight and steak type, simply decide on the size and trim:
As a guide here are some suggested weights based on the most popular uses:
Your Steak Options
Standard Steak Meal Rump Sirloin Fillet Rib Eye T-Bone
8-10oz 8-10oz 7-8oz 8-12oz 12oz
Step 1: We can prepare your steaks for you. Choose the steak size/ depth:
227-283g 227-283g 198-227g 227-340g 340g
Thick Thin Standard Step 2: Choose the way you would like your steak trimmed:
Extra Large Steak Meal Rump Rib Eye T-Bone
16-32oz 14oz 16oz
Untrimmed Trimmed (Special Trim) Extra Trimmed (Larder Trim)
454-907g 397g 454g
Step 3: And finally, decide what quantity and pack format you would like and choose how many steaks you want per pack:
Small Steak Meal/Combination dishes Rump Sirloin
4-5oz 4oz
Portion controlled tray and wrapped Portion controlled vacuum packed
113-142g 113g
Choosing your Prepared Joints
Your Prepared Joints Options
We can cut, trim, bone and roll any joint you want. So whether you need a large Carvery roast, an easy carve joint or even simpler cuts for you to finish the preparation yourself, let your butcher know and we will prepare it for you.
You can specify the size, cut and trim for your joint. Just let us know and we will prepare it to your specification. If you are not sure what size you need, ask your butcher who will advise on the appropriate weight based on the servings you want to achieve.
Here are some suggestions based on the more popular options:
Here are some guidance notes highlighting some of the options available:
Rolled roasting joints/carvery Topside Top Rump/Knuckle Silverside Brisket Forerib
Option 1: Thickness of roll
Meal Components/Higher quality roasting joints Whole Fillet Whole Rib Eye Whole Sirloin
Option 4: Added fat
Option 2: Type of cut (e.g. chain on or off, short cut, carvery cut) Option 3: Bone in options Option 5: Trimmed (special trim) Extra trimmed (larder trim)
Primal Cuts
Whole Silverside Whole Rump Whole Knuckle /Top Rump Bone in Sirloin Rib-Eye Boneless Ribs Brisket Chuck Rolls
Prefer to prepare your own meat? We have a full range of primal cuts. If you can’t see what you want below, ask your butcher and we will source it for you. Whole Fillet Whole Striploin Whole Topside 2
Veal Veal
1 Hock/Knuckle
4b Best End
We also offer a range of Dutch Milk Fed Veal.
2a Topside
5 Thin Flank
This comes from carefully reared calves in accordance with strict animal welfare standards to ensure: freedom of movement, light, ventilation, fresh air and feed.
2b Silverside
6 Breast
2c Thick Flank
7 Oyster
3 Chump
8 Middle Neck
4a Loin End
9 Neck
Within the range we have both primal cuts and steaks/chops all of which can be cut and trimmed, diced or minced to your requirements.
Steaks/Chops Dutch Veal Topside Escalopes Dutch Veal Silverside Escalopes Dutch Veal Rump Escalopes Dutch Veal Sirloin Escalopes Dutch Veal Fillet Steak Escalopes Dutch Veal Chops Dutch Veal Osso Bucco
Joints Dutch Veal Topside Dutch Veal Cushion
Veal Escalopes
Boneless Veal Cutlet
Cushion of Veal
Trimmed Veal Loin
Dutch Veal Silverside Dutch Veal Rump Dutch Veal Striploin Dutch Veal Loin Dutch Veal Fillet
Offal Dutch Veal Calves Liver Dutch Veal Kidney (fat on) Dutch Veal Kidney (fat off) Dutch Veal Sweet Heart Breads Dutch Veal Marrowbones (for stock making)
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Lamb Lamb
We have a wide range of lamb available. Our standard range from Chef’s Larder comes from Farm Assured English farms and carries the EBLEX quality standard. Alternatively you can opt for the Chef’s Larder Premium Welsh Lamb range which has high consumer appeal for its flavour, tenderness and traditional methods. We also stock a range of frozen imported lines from New Zealand, Australia and Uruguay.
1 Leg
5 Best End Neck
2 Loin
6 Middle Neck
3 Shoulder
7 Scrag
4 Breast
Your Prepared Joint Options
Choosing your Chops/Rack/Noisettes
Simply chose the weight and quantity you need and then select the cut and trim you need. Step 1: Choose the cut/trim level: Bone in options Fat on Fat off Trimmed (special trim) or Extra trimmed (larder trim) Type of cut (chump on or off, hindquarter or forequarter) Step 2: Select the tie and finishing: Tied Netted Step 3: Decide on your preferred pack format: Tray and wrapped Vacuum packed
All our Fresh Lamb is sourced from Wales or England. We also sell a comprehensive range of New Zealand frozen Lamb Chops/Racks/Noisettes.
Your Chops/Rack/ Noisettes Options Once you have chosen the weight and quantity required you can then select the cut and trim you need. If you are unsure, your butcher will be more than happy to advise. Step 1: Choose the size/depth: Thick Standard Thin Number of ribs Step 2: Select the cut/trim level: Fat on Fat off Standard trim French trim Bone in Boneless Step 3: Decide on your preferred pack format and how many items you want per pack: Portion Controlled tray and wrapped Portion controlled vacuum packed
Primals
Chef’s Larder Premium Welsh Lamb Best End Neck Chef’s Larder English Lamb Best End Neck Chef’s Larder English Lamb Leg & Short loins Chef’s Larder English Lamb Split Short Fores Chef’s Larder English Lamb Raised Shoulder Ex Fillet Chef’s Larder English Lamb Hindquarter Chef’s Larder English Lamb Legs Chump On Chef’s Larder English Lamb Legs Chump Off
If you prefer to prepare your own meat we have a wide range of primal cuts from Lamb fronts to saddles we will aim to source what you need. Chef’s Larder Premium Welsh Lamb Centre Cut Loin Chef’s Larder English Lamb Centre Cut Loin Chef’s Larder English Lamb Saddle Chef’s Larder English Lamb Breast Chef’s Larder English Lamb Middle
Mince, Diced and Braising
Offal
Your butcher will prepare to your order, so whether stewing or making kebabs you can be confident to get exactly the cut you need. Chef’s Larder Lamb Diced Leg Chef’s Larder Lamb Diced Shoulder Chef’s Larder Lamb Diced Neck Fillets Chef’s Larder Lamb Mince 55 V/L Chef’s Larder Lamb Mince 85 V/L
All our offal can be diced at your request. Lamb Liver Lamb Hearts Lamb kidney
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Pork Pork
The majority of our Pork is sourced from assured British farms from Lincolnshire and the eastern counties and carries the British Quality Assured Pork mark. All our pork can be cut to your requirements. From carvery leg to prime pork fillet, your butcher will be happy to prepare our pork to your order. We also carry a number of imported products from mainland Europe to help you manage more cost sensitive menus.
1 Leg
5 Blade Bone
2 Hand and Spring
6 Spare Rib
3 Belly
7 Head
4 Loin
Choosing your Steaks/Chops
Your Prepared Joint Options
We have a wide range of options to give you exactly the cut you need. So whether you need chops, ribs, or medallions your butcher can cut your pork the way you want it.
Simply choose the weight and quantity and then select the cut and trim you need. Step 1: Choose the cut/trim level: Rind on Rind off Rind scored Chump on or off Step 2: Select the tie and finishing: Tied Netted Step 3: Decide on your preferred pack format: Portion controlled tray and wrapped Vacuum packed
Your Steak/Chop Options Once you have chosen the weight and quantity required you can then select the cut and trim you need. If you are unsure, your butcher will be more than happy to advise. Step 1: Choose the size/depth: Thick Standard Thin Step 2: Select the cut/trim level: Rind on Rind off Bone in Boneless Step 3: Decide on your preferred pack format and how many items you want per pack: Portion controlled tray and wrapped Portion controlled vacuum packed
Primal Cuts/Whole Carcass
Chef’s Larder British Pork Belly Chef’s Larder British Pork Neck End (bone in) British Whole Pigs (variety of sizes) Suckling Pig
If you prefer to prepare your own meat we have a wide range of primal cuts to choose from. We also have whole and suckling pigs for spit roasting. Chef’s Larder British Pork Topside Chef’s Larder British Pork Loin
Mince, Diced and Braising
Offal
In addition to dicing or mincing, your butcher can prepare pork to your requirements
All our offal can be diced at your request. Pig Liver Pig Hearts Pig Kidney
Chef’s Larder British Pork Stir Fry Strips Chef’s Larder British Diced Leg 90V/L Chef’s Larder British Pork Mince
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Chicken & Turkey Chicken Choosing your Portions
Whole Birds
We have a wide range of fresh and frozen options either packed to your requirement or pre-packed. Our chicken breast fillets come in a range of specifications and meat contents to suit your cooking needs. Most of our pre-packed options are skinless as standard and come in a variety of weights and pack formats. For more specific requirements, your butcher can offer you the following options cut from the whole bird if you need something different.
We have fresh whole chickens in a variety of sizes. Your butcher can prepare the bird to your requirements. We also carry a range of pre packed frozen lines in a variety of sizes.
Your Options Once you have chosen the weight and quantity required you can then select from the following options: Step 1: Choose how you want your bird dressed:
Your Portion Options
Untrussed Trussed
Once you have chosen the weight and quantity required you can then select the cut and trim you need. If you are unsure, your butcher will be more than happy to advise.
Step 2: Decide on your preferred pack format and how many items you want per pack:
Step 1: Choose the cut/trim level:
Tray and wrapped Vacuum packed
Skin on Skin off Bone in Boneless Oyster cut
Diced and Strips Your butcher will be happy to dice or slice chicken to your requirements. This includes creating mixes of light and dark meat.
Step 2: Decide on your preferred pack format and how many items you want per pack:
Chicken Thigh Meat Diced (boneless & skinless)
Portion controlled tray and wrapped Portion controlled vacuum packed
Chicken Breast Meat Diced (boneless & skinless) Chicken Breast Meat Strips (boneless & skinless
Offal Frozen Chicken Livers
2.5Kg
Whole Birds
Turkey
As with our chicken range we stock a wide range of sizes. We also carry an extensive range of pre-frozen birds to help you manage your stock during busy periods. Your butcher will be happy to prepare our fresh range to your specification.
Choosing your Portions and Large Cuts We have a wide range of fresh and frozen options either packed to your requirement or pre-packed. All are available in a range of different weights. Your butcher can advise you on the most appropriate cut and weight if you are unsure.
Your Options
Your Portion and Large Cut Options
Step 1: Choose the cut/trim level:
Once you have chosen the weight and quantity required you can then select from the following options: Skin on
Once you have chosen the weight and quantity required you can then select the cut and trim you need.
Skin off Bone in Boned Rolled
Step 1: Choose the cut/trim level: Skin on Skin off Bone in Boneless Escalopes Butterfly cut
Step 2: Decide on your preferred pack format and how many items you want per pack: Tray and wrapped Vacuum packed
Diced and Strips
Step 2: Decide on your preferred pack format and how many items you want per pack:
Your butcher will be happy to dice or slice turkey to your requirements. This includes creating mixes of light and dark meat to your specification.
Tray and wrapped Portion controlled vacuum packed
British Turkey Breast Meat Diced (boneless & skinless) British Turkey Breast Meat Strips (boneless & skinless) British Turkey Thigh Meat Diced (boneless & skinless) 6