Trade Prices and Information for Chefs, Caterers and Wholesale
We deliver daily throughout the Cotswolds and the Southwest. Martin’s Meats offers a bespoke service to the restaurant trade, preparing your meat to your specific requirements. All our beef, pork and lamb is aged in our unique Himalayan Salt Chamber and we have a team of award winning master butchers who will prepare your order. As we have the whole carcase any specific cuts can be prepared and either vacuum packed or wrapped in paper, whatever you prefer.
We offer three exceptional ranges of beef guaranteed to provide outstanding marbling, flavour and tenderness.
- Uk Black Angus 28 day aged on the bone
- Cotswold Reared Traditional Breeds 28 day dry aged on the bone
- Premium Longhorn 28 day dry aged on the bone
Gloucester Old Spot Pork and Cotswold Reared Lamb
We offer 2 ranges of pork, our Gloucester Old Spot and Uk range which are dry matured on the bone for 5 days. Our Cotswold Reared Lamb is dry aged on the bone for 10 days. This process is vital for producing the best quality meat.
Poultry and Game
We offer 2 ranges of poultry, Uk Barn Reared and Free Range Poultry from the South West. All our Game is sourced from local shoots and deer stalkers from the North Cotswolds
How to Order
Orders can be placed 24hrs aday, either during the office hours of 8 am to 3pm if you need to speak to someone, or outside these hours orders can be left on an answerphone. If you order through the night the order will be delivered before 12 noon the next day. If you require your order delivered before this time, you need to place your order with us before noon.
Deliveries are made 6 days a week by our own refrigerated vans.Deliveries are not available on Sundays.
Since we opened in 2003 not only have we been chosen to supply a number of Nationally acclaimed restaurants but we have tried to make sure to support local restaurants and work with chefs to provide the best cuts and joints for their customers.
Below is a list of just some of the many restaurants we have and continue to supply:
There are not many people that walk away from our ageing room
and can match the quality of the beef we serve, but WOW Martin
smashed it! It is a complete pleasure to deal with him
Tim Delaney, Head Chef, Goodman Steak House, Canary Wharf London
The best beef sirloin I have ever tasted
Michelin Star and Cotswold
Chef of the Year 2008 Marcus Ashenford
of 5 North Street Restaurant, Winchcombe
“Fantastic Longhorn beef”
Andy Appleton, Fifteen Cornwall
“The beef is tender, buttery with sweet fat. The flavour just goes on and on and on”
Jane Curran, Food Editor, Woman & Home Magazine
Fantastic and reliable for local well-sourced meat”
Emily Watkins, Kingham Plough