Questions buyers usually ask.

There is no large minimum. Private buyers can order a single cut, restaurants and shops can mix several cuts in one order, and wholesalers can set up regular volumes. Tell us what you need and we will tell you honestly what works.

Both. Chilled product is held at 0–2 °C with a four-month shelf life; frozen at −18 °C with twenty-four months. Chilled programmes need tighter scheduling, so talk to us early if that is what you want.

One working day for anything in our standard programme. Cuts outside the list, or unusual specifications, can take two to three days while we check with the slaughterhouses.

Yes, and most of our customers do. Trim level, fat cover, weight band, packing format and labelling can all be set to your requirement. Send us your spec sheet and we will tell you which origins can meet it.

Health certificate, certificate of origin, packing list, bill of lading and, where required, analysis certificates. We prepare documents to the destination market's requirements — getting this wrong is more expensive than getting the price wrong.

We source from the largest, top-quality slaughterhouses, approved for most major destination markets. Approval varies by slaughterhouse and by destination, so confirm your market with us early and we will source accordingly.

Terms depend on the relationship, the volume and the destination. First orders are typically against prepayment or a letter of credit; established accounts are negotiated individually.

Usually, yes — just ask. We would rather you saw the product than took our word for it.

Regularly. The ten cuts shown are our core programme, not our limit — bone-in items, offal and further-processed products are all available. Ask.

Microbiological testing and quality certification are available on request for anything we supply.