We have two retail butchers outlets offering a traditional range of retail products with a large range of added value products.
The quality of our products just doesn’t happen. It starts with the rigorous selection of our raw materials
Jimmy Robertson, our meat buyer has, man and girl, scoured the auction markets rigorously selecting the cream of prime cattle and lamb to ensure that we offer a consistently high quality.
We then mature our lambs for one week. Our choice cuts from our prize cattle are matured on the bone for at least a further three weeks ensuring a tender tasty tasting steak.
Our butchers (with well over 250 years’ experience between them) are Masters of their craft and take a pride in everything they do and delight in showing off their skills in the preparation of especial cuts. Long cherished standard recipes for all value added products are religiously followed ensuring that you will always enjoy our traditionally prepared sausage, pies and Ready to cook Meals.
Each Tuesday we send our van to Glasgow for the freshest of Fresh Tripe and Livers
Market fresh fish arrives each morning (except a Monday) from Ranaldi and complements our quality offering. No short cuts.
Putting into practice day in day out standard procedures, time tried recipes and lessons garnered over all the years to guarantee that you and your family will always enjoy anything you may purchased in the shop.