Cuts of Meat / Private Butchery

At Martin’s Meats we like to use every possible part of the animal to ensure we get value for money from all the hard work that it takes to rear Beef, Lamb and Pork in the Cotswolds.

The choice of cuts available can be very confusing. Here is a quick guide to whats on offer and what part of the animal is best for your meal.

If you want a particular cut of meat not shown online please feel free to contact us directly and we will cut it for you.

Private Butchery

We offer a private butchery service. This service is for Farmers and Livestock Owners. All our animals are slaughtered at P.J.King abattoir, Court Farm, Gloucester. This is a high welfare abattoir which is based 8 miles from our Farm and cutting plant.

Beef

For the cost of 95p/kg UTM or £1.15/kg OTM (Deadweight) we will dryage/hang your carcass for 4 weeks in our unique salt ageing chamber, then butcher the carcass to your requirements, vacum pack in manageable size packs and label. We can also make burgers (£2.90/kg) and sausages (£2/kg) for you.

We are a licenced OTM cutting plant UK1025ec.

Pork

For basic cutting we charge £25, if you prefer boned and rolled we charge £40. Sausages are charged at £2/kg.

Lamb

For basic cutting we charge £20, if you prefer boned and rolled we charge £35.

Call us for further details.

Longhorn Beef

Do you know your topside from your fore-rib or your chuck from your rump ?

The picture (left) will give you a great idea of where they come from and we can tell you what the meat is best used for.

Cotswold Lamb

Which is best for your Sunday roast – Leg of Lamb or Shoulder of Lamb ?

The picture (left) will give you a great idea of where they come from and we can tell you what the meat is best used for.

Gloucester Old Spot Pork

Pork Belly or spare ribs and just where does my bacon come from ?

The picture (left) will give you a great idea of where they come from and we can tell you what the meat is best used for.