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.

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

Joints can be boned, rolled and cut to customer specifications, then vacuum-packed or supplied fresh and tenderised if required. Steaks, can also be vacuum-packed and individually cut to the required weight.

Further preparation for processing can be made for dicing and mincing then packed, or continued to make other products i.e. Burgers, Sausages etc..

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

A visit by one of our Sales Consultants can be arranged to fully discuss your individual needs.