PRODUCTS

 MINCE. Quality mince, very lean, taken from the shin and flank. Packed in 5kg vacuum catering packs or 450gm retail. A shelf life of 7 days.
 THICK FLANK JOINTS. Ideal roasting joints, supplied boned and rolled. 900-1300gm average weight. A shelf life of 14 days.
 FRENCH RACK*. A shelf life of 14 days.
 HAUNCH STEAKS. 170, 200 or 230gm steaks cut from the haunch and vac-packed in 5’s or as required. A shelf life of 14 days.
 T BONE & CUTLET COMBINATION.* This popular duo consists of a 115gm T Bone and an 85gm cutlet. A shelf life of 14 days.
 DICED STEAK. High quality diced steak from the haunch and shoulder. Packed in 5kg vacuum catering packs or 450gm retail. A shelf life of 14 days.
 NOISETTES.* Individual single rib pieces cut from the rack. 100-170gm portions. A shelf life of 14 days.
 SIRLOIN STEAKS. Small succulent steaks, ideal for pan-frying. 10/pack. 85-115gm
portions. A shelf life of 14 days.
 LARDER TRIM STRIPLOIN. Portion guide 1.2 - 2.5kg. A shelf life of 14 days.
 BARNSLEY CHOPS.* Cut to customer’s required size. A shelf life of 14 days.
 FILLETS. 170 - 230gm fillet. Butterflied if required. A shelf life of 14 days.

SHELF LIFE DAYS QUOTED ARE FOR GUiDANCE ASSUMING STORAGE AT +/-1°C
VENISON STORED VACUUM PACKED CONTINUES TO MATURE AND THE MEAT DARKENS IN COLOUR.
THE FLAVOUR BECOMES STRONGER WiTH A HINT OF LIVER AS TIME GOES ON.

OTHER CUTS AND RETAIL PACKS ARE AVAILABLE ON REQUEST

* Because of bone-guard packing, these items are only suitable for catering use.

This website is supported under the England Rural Development Programme by the Department for Environment, Food and Rural Affairs and the European Agricultural Guidance and Guarantee Fund.