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