Poultry
Chicken, turkey and other poultry lines for everyday service, events and seasonal menus.
Your menu.
Your specification.
Whole birds, breasts, supremes, legs, wings, dice and mince can be supplied in formats suited to catering production.
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.
Availability varies by bird, specification and season. Contact the team before finalising a menu or event order.
- Whole chickens and turkeys
- Breasts and supremes
- Thighs, drumsticks and wings
- Diced and minced poultry
- Seasonal turkey lines
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 poultry.
Send your enquiry list with the weights, preparation and supply details that matter to your kitchen.