Our product list

Here we have put together a little incite to the products off our hand selected cattle, lamb, pork from Truro and surrounding areas, From farms with the highest quality animal welfare standard with the finest diet from our beautiful Cornish grassland.

Beef Roasting Joints 

• Aged sirloin of beef  Slightly less fat content than the rolled rib means this roasting joint is perfect served rare to medium, which helps to retain moisture and flavour 
• Aged rolled rib of beef  With no bones, Rolled Rib is easy to carve and makes a brilliant centre piece of special occasions and Sunday roasts. The internal fat running through the meat makes an exceptionally flavoured and tender joint. 
• Aged beef topside is an easy to cook joint and superb value. Lean, tender and full of flavour, this is our most popular Beef roasting joint. Fantastic for all occasions and slices well for cold cuts as well- perfect for Beef Sandwiches! Just a good all rounder!
•  Brisket is perfect for pot roasting. Cook long and slow for the fuller flavour.

Beef Steaks (14 Day Matured)

• Rump Steak   Super sized and full of flavour! Whether sharing, or tackling this huge Steak alone.
• Sirloin Steak  A leaner cut of steak, the sirloin is cut from the loin of beef for superior tenderness and great flavour 
• Fillet Steak  As the least used muscle on the carcase, the fillet is lean and meltingly tender when cooked or your perfect steak for beef wellington!
• Rib Eye Steak this is becoming ever increasingly popular  the flavour that runs through these steaks is off the scale thanks to its natural marbling 

Beef cuts 

• Goose Skirt of beef perfect for pies, pasty, etc. 
• Shin of beef for that slow cooking stew for a unique flavour 
• Chuck steak a lovely choice for that extra natural fat infused in your stews etc...
• Diced beef of our finest cuts blended together to give you a great allrounder
• Lean steak mince using only chuck, neck & clod

• Leg of Lamb  Everyone’s favourite Sunday roasting joint, lamb leg is popular due to it’s dark, melt-in-the-mouth meat and meat-to-bone ratio, making this one easy to carve at the dinner table 
• Shoulder of lamb  The lamb shoulder can offer flavours that almost no other can. When slow cooked, this cut is utter perfection, and although carving is tricky, it's well worth the rewards. 
• Lamb Chops  Cut from the mid section of the lamb, the saddle is essentially bone in loin. Small amounts of bone means sweet meat cut in to chops for your enjoyment 
• Rack of lamb   Great for roasting whole or slicing into cutlets, the rack is lamb's most premium offers but for good reason; lean, tender and packed with flavour. 
• Minced lamb is made using only lean cuts from the shoulder, with all gristle removed. 
• Leg Lamb Steaks, boneless alternative to lamb chops cut off the leg

• Boneless leg of pork is a delicious rolled roasting joint that produces a fantastic crackling, too.  
• Boneless shoulder of pork  Fatty and marbled,  Juicy and full of flavour, with a great potential for crackling. Also the best for pulled pork 
• Pork chops  Cut from the loin of pork with the rib bone still intact, the chops are rich and full of flavour. 
• Belly Pork The ideal fat to meat ratio makes beautifully rich in flavour and melt in the mouth when slow roasted. Fantastic either bone-in or bone-out, but be sure to get the crackling right! 

Multi award winning, including six Great Taste Awards from the Guild of Fine Foods, our Stornoway Black Pudding is made with Scottish oatmeal to give a unique texture and the moist deep flavour is a result of high quality ingredients and fine balance of seasoning.

Essential in a traditional breakfast or perfect accompaniment to a range of savoury ingredients such as scallops, chicken, beef and pork.

 Made to recipe developed and refined over 70 years, our Haggis was awarded Gold Great Taste Award from the Guild of Fine Foods in 2014. With a delicious savoury flavour and light crumbly texture, our hand made haggis serves 2 - 3 portions.