INDEPENDENT BUTCHERS IN ASHTEAD, SURREY

A prime roasting joint on the bone, cut from the wing end of the sirloin for incredible flavour.

Full of beefy flavour with a satisfying bite. Great on a hot pan.

Made for low and slow. Braise, pot-roast or smoke until it falls apart.

Butterflied and dressed with fresh herbs, so it roasts evenly and fast. Straight into the oven.

Scored rind for proper crackling, rolled and tied ready for the oven.

Thick-cut, buttery-tender fillet for a special occasion.

Sticky, sweet and smoky. Slow-roast, then finish on the barbecue.

Lean minced steak for burgers, bolognese and cottage pie.

The most tender cut there is. Perfect for a Wellington or a special roast.

Boned and rolled brisket, perfect for slow-roasting or pot-roasting until beautifully tender.

A tender, lean roasting joint, rolled with its fat to keep it juicy.

Bone-in shoulder for slow roasting, crackling and pulled pork.

A lean, flavourful roasting joint, rolled and tied with a layer of fat to keep it succulent.

Cut through the bone for rich stews, ragù and osso buco.

Well-marbled chuck for slow-cooked stews, pies and casseroles.

Meaty ribs that turn meltingly tender when braised.

Flattened chicken breast in crisp golden breadcrumbs.

Lean and tender. Roast whole or slice into quick-cooking medallions.

A classic lean Sunday roast, tied with a layer of fat so it bastes as it cooks.

Tender, full-flavoured sirloin with a ribbon of fat. A proper steak-night favourite.

Beautifully marbled for rich, juicy flavour. Best cooked hot and fast.

A thick-cut, bone-in rib steak for sharing. Sear hard, rest well and carve at the table.

Free-range chicken breasts, trimmed and ready for the pan, the grill or the oven.

A showstopping bone-in ribeye for sharing. Sear, rest and slice at the table.

Rich and full of flavour. Slow-roast until it pulls apart, with rosemary and garlic.

The classic roast. Stud with garlic and rosemary and roast pink or well done.

French-trimmed and ready to roast. Quick to cook and perfect for a special dinner.

Slow-grown, dry-plucked and traditionally hung for real depth of flavour. Order early for Christmas or Thanksgiving.

All the best of the turkey without the carving. Boned, rolled and easy to roast for smaller gatherings.

Rich, succulent and full of flavour, with plenty of goose fat for the best roast potatoes.

Crisp skin and rich, tender meat. A brilliant alternative centrepiece for a smaller festive table.

A larger, slower-grown bird with more flavour than a standard chicken. Perfect for feeding a crowd.

Prime fillet of beef wrapped in mushroom duxelles and puff pastry, prepared by our butchers and ready to bake at home.

Boned, rolled and netted with scored rind for crackling. Slow-roast until meltingly tender.

Chicken wrapped in streaky bacon with a choice of fillings, tied and ready for the oven.

Chicken breast wrapped in Parma ham with asparagus spears. Ready to roast in around 25 minutes.

Prime fillet of beef wrapped in mushroom duxelles and puff pastry, made by our butchers and ready to bake at home.

Sirloin and fillet in one steak, cooked on the bone for extra flavour. One for the barbecue or a hot pan.