• Beef

    With over 30 years experience we only work with farmers that share our high standards. Our Himalayan Salt Chamber dry ages specially selected ribs and sirloin (on the bone) for up to 21 days for fuller flavoured steaks.
  • Lamb

    Our lamb is grass fed and naturally reared to provide meat which is tender and full of flavour.
  • Pork

    At Simon Howie we are committed to the highest standards and delivering the finest quality.
  • Poultry

    All our poultry 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.
  • Where we Started
  • Our Standards
  • My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local perth shop.

    After finishing school I went to serve my apprenticeship in the shop as a career. In 1986, at the age of 19, I was able to get enough money together to open my very own, very small, shop then away I went. I bought my first shop in Dunning for two thousand one hundred pounds, it was a sum of money at the time, but I doubt I'd be able to get much of a shop for that nowadays. That first day of running my own business was wonderful and I still remember my very first customer, Mrs Lawson (7.30am , 16th December 1986).

    Find Out More
  • At Simon Howie Foods we hold ourselves to the highest quality standards in the industry. 

    In order to achieve this aim we invest in structure, equipment and people. We recognise that each employee has a responsibility to ensure that the quality of products or services under their control meet our required standards at all times.

    Find Out More
  • Our Shops

    Opening Times Mon - Fri 7am - 5pm, Sat 7am - 4:30pm

    • Perth Shop Manager: Bruce

      Telephone: 01738 626376

    • Auchterarder Shop Manager: Paul

      Telephone: 01764 664888

    Find Us
  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
    Find Out More
  • Recipes

    Todays Featured Recipe

    Gary Maclean's Black pudding Brunch

    View Recipe