Once the meat is taken from our own modern slaughterhouse it is hung, in our own chill rooms, for the required time to ensure it gains full flavour and tenderness. Our beef is normally hung for 21 days.

We have only free range animals. Our pork comes from Packington Pork Farm where all the pigs are bred, reared and finished in the fields. Once ready for use the meat is cut and prepared by our craftsmen butchers who are highly skilled in producing quality joints and cuts for our shops. We can cut any joint that you require. Need a rack of lamb for dinner party? No problem. Want something you just saw a celebrity chef cook? We can come up with that for you. Just ask our master butchers for the cut you need.

We also produce all of our own bacon and sausages. We are famous for our Packington Porker sausages made to our own secret recipe. We do have many other varieties to choose from, usually with at least 12 available on any day. Our smoked bacon is produce in our own smoke house - visitors to our Alrewas shop can tell when it is in use! Our hams and other cooked meats are made onsite. All of our pork based products use the same high quality meat as your Sunday joint. No cheap imported meat in our products.