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Where possible we source our beef from Scotland but will reach out to the rest of the UK and sometimes Ireland to ensure we get the right specification for our customers. 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.
  • Our Meat

    Dry Cure Bacon

    Dry-Cured and thick cut

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  • 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.
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  • 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

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