Offal
Offal and specialist cuts for stocks, traditional dishes and nose-to-tail menus.
Your menu.
Your specification.
Availability spans beef, lamb, pork and veal lines and varies by product and week.
Tell us the cuts you need and how you plan to use them. We’ll discuss the weight, trim and preparation that suit your kitchen.
Choose the cuts
for your enquiry.
Add the cuts you want to discuss, then include your weights and preparation notes. Availability and specifications are agreed with our team.
Please check current availability with the sales team.
- Liver and kidney
- Heart and tongue
- Oxtail
- Marrow and stock bones
- Specialist preparations
Make it your specification.
Use these details to shape your enquiry. Our butchers will discuss what is practical for your order.
01
Cut & portion
Tell us the cut, portion weight and how it will be used on your menu.
02
Trim & preparation
Discuss the preparation you need before the product reaches your kitchen.
03
Packing & supply
Share pack requirements, approximate volumes and the locations you need to supply.
Let’s talk offal.
Send your enquiry list with the weights, preparation and supply details that matter to your kitchen.