December Butchers' Specials

December Butchers' Specials

As a whole-carcass butcher, we are committed to supplying nose-to-tail produce - not just the prime or popular cuts, but every part of the animal. Achieving balance in the rate at which we sell all parts of the carcass, known as 'carcass balance,' is the holy grail of whole-animal butchery and a delicate craft.

We’re proud to work with restaurants that celebrate fresh, high-quality food and have the skill to prepare a wide variety of dishes. As our community of chefs evolves their menus and introduces exciting new blackboard specials, certain cuts see higher demand. This dynamic calls for flexibility to maintain balance in our whole-carcass butchery.

13 products

  • Rump Steak with Bordelaise Butter
    Rump Steak with Bordelaise Butter

    Rump Steak with Bordelaise Butter

    £15.00

    Rump Steak with Bordelaise Butter
  • Boneless Rolled Leg of Lamb
    Boneless Rolled Leg of Lamb

    Boneless Rolled Leg of Lamb

    Offer

    From £18.00 Save £3.20 Was £21.20

    Boneless Rolled Leg of Lamb
  • Rump of Beef Roast
    Rump of Beef Roast

    Rump of Beef Roast

    Offer

    From £23.45 Save £4.15 Was £27.60

    Rump of Beef Roast
  • Dry-cured York-style Ham Rump, Boneless & Uncooked
    Dry-cured York-style Ham Rump, Boneless & Uncooked

    Dry-cured York-style Ham Rump, Boneless & Uncooked

    1.6 kg

    Offer

    £20.40 Save £3.60 Was £24.00

    Dry-cured York-style Ham Rump, Boneless & Uncooked
  • Rolled Beef Brisket
    Rolled Beef Brisket

    Rolled Beef Brisket

    Offer

    From £10.70 Save £1.90 Was £12.60

    Rolled Beef Brisket
  • Cured Smoked Beef Ox Tongue
    Cured Smoked Beef Ox Tongue

    Cured Smoked Beef Ox Tongue

    800g

    Offer

    £9.75 Save £1.75 Was £11.50

    Cured Smoked Beef Ox Tongue
  • Featherblade Steak
    Featherblade Steak

    Featherblade Steak

    2 x 220g

    Offer

    £9.35 Save £1.65 Was £11.00

    Featherblade Steak
  • Cotechino
    Cotechino

    Cotechino

    350g

    Offer

    £7.65 Save £1.35 Was £9.00

    Cotechino
  • Diced Venison
    Diced Venison

    Diced Venison

    500g

    Offer

    £7.65 Save £1.35 Was £9.00

    Diced Venison
  • Braising Steak
    Braising Steak

    Braising Steak

    2 x 250g

    Offer

    £7.20 Save £1.30 Was £8.50

    Braising Steak
  • Pork Loin Steak
    Pork Loin Steak

    Pork Loin Steak

    2 x 220g

    Offer

    £7.10 Save £1.30 Was £8.40

    Pork Loin Steak
  • Minced Lamb
    Minced Lamb

    Minced Lamb

    500g

    Offer

    £7.65 Save £1.35 Was £9.00

    Minced Lamb

Festive Feasting Inspiration ✨Indulgent Cooking for the Run-Up to Christmas

It has come round quickly this year - that unavoidable, slightly oppressive event in the calendar: Christ’s birthday. Unfortunately, in the year of our Lord 2024, the festive season has grown into a behemoth. Shops and supermarkets seem to start focussing on it from the beginning of November, with Black Friday sprawling across a fortnight. That said, there is still joy to be had in the ‘silly season’, particularly in the food, drink, and conviviality. With reunions and celebrations aplenty, it’s the perfect opportunity for ambitious, indulgent cooking. So, don your apron, roll up your sleeves, and get stuck in.

Roast Rump of Beef: The Perfect December Sunday Lunch
With birds on the horizon for Christmas Day, if you’re looking for Sunday roast inspiration throughout December, then our rump of beef is an excellent choice. Start with a short blast at high heat, then slow roast at around 140°C. The result? A perfectly pink joint of beef with a beautifully rendered layer of fat. Pair it with seasonal brassicas, root vegetables, a stack of Yorkies, and a tray of roasties, and you’ve got yourself a serious Sunday lunch.

Venison Pasty: Party-Ready and Packed with Flavour
We always encourage making the most of venison during this time of year. Our Venison Pasty Recipe is epic for party food, especially if you make them bite-sized. Alternatively, our diced venison works exceptionally well in a curry - try substituting it in a North Indian-style dish for a rich and hearty winter warmer.

Featherblade Steaks: Braised to Perfection
For a different beef cut this December, consider our featherblade steaks. Unlike their cousin, the flat iron, featherblade has a thick ribbon of sinew running through the middle. With a long, slow braise, this sinew transforms into the most delightful, gelatinous joy. It’s perfect for classics like boeuf bourguignon: braised beef in a red wine sauce with lardons, onions, and mushrooms, served over a generous dollop of buttery mashed potatoes. Cooking doesn’t get better than this during the festive season.

This December, embrace the joy of cooking and let the seasonal specials inspire your celebrations!