We cut and pack beef, pork and lamb for local farmers and smallholders.
We will collect your product from the local abattoir (Tottingworth Abattoir, Heathfield) and butcher and pack it to your requirements.
We are registered EC Cutting Plant - No. 6119
PRICES ARE AS FOLLOWS
PORK: £30 each (up to 60kg, an additional 50p/kg thereafter) + £2/Kg Sausage Making if required
LAMB: £19.50 each. (up to 23kg, an additional £1/kg thereafter)
BEEF: £0.70 per kg (so a typical 300kg deadweight carcass would cost £210) plus delivery from abattoir at £20
VENISON: £29.50 each (up to 30kg, an additional 50p/kg thereafter)
We don’t charge extra for vacuum packing or boxes.
We can make burgers at a cost of 28p per burger.
TYPICAL PRODUCT PREPARATION WOULD BE AS FOLLOWS:
2/3 into mince (2lb per bag).
1/3 into stewing and braising steaks/diced.
Ribs as a roasting joint or cut into one rib per bag, or as a ribeye.
Joints into 3-4 lbs (Top Rump, Topside, Silverside)
Steaks 2 in a bag (Rump and Sirloin)
Fillet - whole or steaked
Mince 2lb per bag.
OFFAL and BONES
Ox Tail cut into suitable lengths for stewing, 4 pieces per bag.
Livers Sliced and each liver divided into four separate vacuum pack bags = 8 bags
Tongues – Vacuum pack bag
Box of marrow bones (or as many as you wish to keep)
Meat packed into vacuum packed bags, which are all individually labelled with the name of the joint/steak etc. and boxed.
Each pig body halved and each half boxed individually (Half pig per box).
Vacuum pack bags are all individually labelled with the name of the joint/chop etc.
Boned and rolled into joints 1.5-2.0kg in weight and rind scored
Loin chops on the bone – 2 per bag
Spare ribs – bagged
Belly’s boned and scored
Roasting Joints boned and rolled 1.5-2.0kg in weight and rind scored
Hock and Hand into sausages
Head trimmed for sausages
Any cuts as above not required as joints would also go in to sausages
Flavouring choices include: Old English, Cumberland
Sausages: 6 per lb.
6 per tray, wrapped (suitable for freezing)
Legs left whole (or half)
Shoulder left whole (or half)
Neck : Chopped and bagged, four per bag (or neck fillet boned separately)
Breast : boned and rolled and tied (or Minced)
Cutlets : As a rack or cutlets
Chump Chops : Two per bag
Loin Chops: Four per bag
Liver : sliced and bagged
Meat packed into vacuum packed bags, that are individually labelled and boxed.
Lambs packed individually (one lamb per box)