Catering Establishments

Using Traditional methods carcases are hung for a minimum of 21 days under controlled conditions to ensure full maturing of meat which enhances both flavour and quality of eating.

Our customer base consists of Hotels, Pubs, Restaurants, Guest Houses, Care Homes and Bakers. All of who are seeking a quality Cornish product and service.

Joints, Can be boned, rolled and cut to required size, cuts are vac-packed or supplied fresh and tenderised if required. Steaks, are also vac-packed and individually cut to required size.

Cuts can be prepared, diced, minced and packed or supplied fresh to your requirements.

All meat supplied is guaranteed to suit your own personal requirements.

A visit by our sales representative can be arranged to fully discuss your individual needs.