At Simon Howie we source the majority of our beef from the North East of Scotland where the rich and rolling landscape is the natural home of Scotch Beef. We have over 20 years experience working with farmers who ensure our extra mature beef is hand selected and graded to strict specifications before being conditioned on the bone for a minimum of 21 days to develop the texture and flavour.
Our Highland lamb is grass fed and naturally reared to provide meat which is tender and full of flavour. Lamb is generally sourced from the North East of Scotland and hand selected to strict weight specifications. It is then hung on the bone for a minimum of 5 days before being butchered into required cuts.
All our chicken is sourced from the UK and hand cut to ensure the highest of standards are adhered to. Our wild game is purchased from specialist game dealers with the majority being sourced directly from local Perthshire estates.
At Simon Howie we source specially selected Scottish pork which has been reared to exceptional farm assurance standards, ensuring the best in animal health and welfare.
In the heart of the beautiful Perthshire countryside lies Dunning. I've lived here all my life, from a wee boy on the farm to now running my own business, which is still based in the village.
It was always a lot of fun being a young lad on the farm, but it involved a lot of early mornings and plenty of hard work. It's been important for me to still use the lessons learned in my younger days when running my business. As a young boy i was taught the traditions of honest hard work that are essential in running a farm and of course, the art of caring for the animals.
We'd feed the cattle every day of the year. Christmas mornings, wet Scottish mornings and snowy winter mornings. Before every school day I’d be out amongst the livestock doing my job and i absolutely loved it.
Spring was my favourite time of year. Watching the vet bring a new born calf to its feet still seems magical to me. I also loved having to sheer the sheep whilst the wee lambs jumped around your feet.
The move from farming to butchery felt natural, it was my dad's idea and I’m still grateful to him for it.
Our Perth shop is situated on the old high street and it will always be a bit special to me as it's where I started as a Saturday boy and began to learn my trade as a butcher. I'm extremely proud of the shop and it really means a lot to me that we have such a loyal customer base, this is something I will never take for granted.
We have a great team of talented craft butchers in the shop who really know their trade and are able to advise customers on individual cuts and even give cooking advice. We realise entering a butchers shop without knowing exactly what you are looking for can be daunting for some folk, which is why all of our butchers are incredibly friendly and helpful.
Our Auchterarder shop is located six miles from our base on Findony Farm. It's the smaller of our two shops, but no less popular with the locals and has been serving the local community for many years now.
We offer all of the same great products as our Perth shop and again we have a great team of talented friendly butchers.
Our Auchterarder shop has a Ready to Eat section, which contains a whole host of warm pastries and pies, which are made by our chefs. This is very popular and you'll often see queues out the door come lunch time.