Where Our Meat Comes From: Sourcing Scottish Beef, Pork & Fish
A look at the farms and suppliers behind the counter: why we source Scottish where we can, and what that means for what ends up in your order.
4 min read
One of the first questions customers ask when they walk in is where the meat comes from. It's a fair question, and one the big supermarket chains can rarely answer with a straight name and a place. We can.
Scottish first
We buy Scottish beef, pork and chicken wherever we can, from farms and suppliers we deal with directly rather than through a faceless distribution chain. That matters for two reasons: it supports Scottish farming, and it means we know exactly what we're selling, cut for cut.
The fish counter works the same way. Deliveries land fresh from the Scottish coast Tuesday to Saturday, so what's on the counter reflects the week's catch rather than a fixed order sheet.
Why hand-cut matters
Every joint, steak and sausage in the shop is cut and prepared by hand on the premises, and nothing arrives pre-packed in plastic from a central factory. That's slower than buying in ready-portioned trays, but it means we can cut to the exact weight or thickness a customer wants, and it means what you're buying was still a whole carcass a day or two before it reaches your bag.
Ask us
If you want to know more about a specific cut, where it's from, how it was reared, how to cook it, just ask at the counter. It's the kind of thing an independent butcher can tell you that a supermarket shelf can't.