We deal in grass fed beef (courtesy of R & S Cartmail - 3 food miles) which creates the deep flavour and characteristic marbelling. Our breeds include the British Heritage breed Dexter, Angus, Hereford, and Shorthorn, in addition to a small amount of Wagyu. Our best cuts can often be found on the menus of several local pubs and restaurants.
Beef steaks and chops
Beef roasting joints
Beef - other cuts
32 Day dry-aged steak
32 Day dry-aged fillet steak
32 Day dry-aged rib eye steak
32 Day dry-aged sirloin steak
32 Day dry-aged rump steak
Our traditional veal is prized by chefs, because of the close texture and pale, pink meat. Standard fayre in European cuisine, ours is of continental quality, but English reared to strict welfare standards. Expertly prepared by our Master Butcher, Steve and the team.
Veal steaks and chops
Veal T Bone steak
Veal Roasting Joints
Veal steaks and chops
Veal marrow bones
Veal osso bucco
The quality of our lamb reflects the close proximity in which it’s reared (courtesy of R& S Cartmail - 3 food miles). The meat of the Texall and Suffolk breeds is expertly prepared on the country butcher’s block by our Master Butcher Steve and the team, in the same way it has been for generations. Our lamb is a must for wholesome cooking the year round.
Lamb steaks & chops
Mutton (available January - March)
A cut of rich, flavoursome meat; mutton is almost a lost delicacy, though it used to once be a staple of our diet. Now with the help of Prince Charles who chairs the Mutton Renaissance Campaign, this speciality is returning to kitchens across Britain. It is fantastic meat, richer and with more fat than lamb, and consequently boasting much deeper, developed flavour. We have local farmers R & S Cartmail - 3 food miles - to thank for this.
Leg of mutton
Shoulder of mutton
Game is a supremely healthy meat, being exceptionally lean though rich in protein. Venison is particularly rich in iron, with its fine-grained red meat boasting real flavour. Our game birds are only available according to the hunting season, which commences on August the 12th, and ends on January the 31st. Our Game Birds are locally sourced from nearby shoots - 3 food miles. And Venison is from A Walton - 5 food miles.
Grouse (Fresh Aug-Feb. Frozen all year round)
Mallard (Fresh Nov-Feb. Frozen all year round)
Partridge (Fresh Oct-Feb. Frozen all year round)
Pheasant (Fresh Nov-Feb. Frozen all year round)
Wood pigeon (Fresh Apr-May. Frozen all year round)
Venison haunch (Fresh July-Feb. Frozen Mar-Jun)
Venison saddle rolled (Fresh Jul-Feb. Frozen Mar-Jun)
Steaks & breasts
Pheasant breast (Fresh Nov-Feb. Frozen all year round)
Venison haunch steak (Fresh Jul-Feb. Frozen Mar-Jun)
Wood pigeon breast (Fresh Apr-May. Frozen all year round)
Diced venison (Fresh Jul-Feb. Frozen Mar-Jun)
Minced venison (Fresh Jul-Feb. Frozen Mar-Jun)
Wild rabbit jointed (Frozen all year round)
Perrys of Eccleshall pork tastes how pork used to taste, before the onset of industrial farming. Strict attention to provenance is coupled with our use of hogs that are also reared for longer, so as not to rush the meat, but to give the best finish possible and the nutritious qualities pork should boast. We have local farmer J Evans - 4 food miles - to thank for our pork.
Pork Steaks and Chops
Our gammon boasts the rich flavour and irresistible close texture characteristic of our pork. Whether you go for steaks or whole joints our choice breeds are expertly prepared by our Master Butcher Steve and his team. Our home-made and traditional cures enhance the pork's flavour, ready for cooking.
Gammon Steaks, Chops, Roasting Joints and other cuts
Using traditional farming techniques coupled with high welfare standards our birds taste how poultry used to taste because they are free range and farmed to traditional methods.
Poultry – Roasting Whole, Breasts and other cuts
Traditionally dry-cured salt blends or sweet-cured using treacle to our own Perrys of Eccleshall recipes. Our award-winning bacon promises large rashers of rich full flavoured bacon and has scored no less than 100% for taste, texture and appearance at the English Winter Fair. Our smoked bacon is smoked off-site.
We are proud English Winter Fair winners of 7 Gold Awards for our traditional pork sausages. We actually make sausages to over 40 recipes and we usually stock 5-6 of our favourites each week, as shown below. Any of our 40 sausage recipe range can be made to order.
Our juicy burgers deliver proper flavour because we use the best chuck and flank cuts. That ensures the full bite and irresistible meaty character that makes our burgers so popular when cooked either at home or found on the menu of local pubs and restaurants.
Please note - We always aim to carry a full range of cuts at the Shop but this may not always be possible because our meat is locally sourced. Please call ahead if you're making a special journey. Alternatively, please pre-order online and use our Click and Collect service