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 Scotch Beef T-Bone Steak |
This cut gives you the fillet on one side of the bone and the sirloin on the other side. A big Steak full of flavour for all meat lovers. |
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| Scotch Sirloin Steaks Larder Trim |
Surpassed only by the Fillet, it is easy to cook and looks very good on the plate. |
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| Scotch Rib Eye Steak |
One of the most popular items on our website. Very versatile, easy to cook and with a rich marbling that provides all the flavour. |
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| Chateau Briand Larder Trim |
Chateau Briand or Fillet Head makes a wonderful Miniroast. Delicious served pink. |
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| Aberdeen Angus Fillet Steak Standard Trim |
Celebrated for being tender, succulent and full flavoured. |
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| Scotch Beef Fillet Steaks Larder Trim |
The most tender steaks money can buy. Trimmed of all excess fat it is best used for frying, grilling or quick roasting.
Best served very pink or even rare inside. |
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| Porterhouse Steak |
A really big Steak. Named first after the drinking houses where porter, ale and stout were served. |
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| Scotch Beef Whole Fillet Larder Trim |
Fillet is the much prized and supremely tender cut of meat, making it the perfect choice for an evening with guests - there will be no waste.
Roast as a whole joint or cut your own steaks. |
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| Scotch Rump Steak |
More taste than Fillet Steak with a firm texture. Properly matured it is ideal for flash- frying, grilling and barbecuing. |
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| Scotch Beef Whole Rump Joint |
Our high quality Rump is best cooked fast and served rare. |
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| Scotch Beef Rolled Sirloin Joint |
One of the finest and most popular roasting joints. Dry aged for 21 days.
Increasingly popular as an alternative Christmas Meal. |
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| Boneless rolled Rib of Scotch Beef |
One of the best roasting cuts. Deliciously meaty flavour. |
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| Scotch Beef Whole Rib Eye Roast |
The stronger marbling of this cut makes it more succulent and full of flavour. A favourite with chefs. |
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| Scotch Beef Steak Selection for European Delivery |
This is a selection of our most popular Scotch Beef Steaks put together, containing:
2 x 7oz Scotch Beef Rib Eye Steaks
2 x 6oz Aberdeen Angus Fillet Steaks Standard Trim
2 x 7oz Scotch Beef Sirloin Steaks Special Trim |
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| Scotch Lamb Loin Chops |
Steaks cut from the Lamb saddle. The most popular Lamb cut. |
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| Rolled Loin of Scotch Lamb boneless (Saddle) |
A really beautiful joint, perfect for cooking in the oven. |
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| Scotch Lamb Chump (=Rump) portion |
Rarely available. Ideally roasted as a mini joint. |
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| Scotch Lamb Shoulder boneless and rolled |
Another traditional cut ideal for roasting. |
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| Leg of Scotch Lamb boned and rolled |
A traditional cut for a Sunday roast. Boned and rolled. |
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| Scotch Lamb Cutlet French Trim |
Prepared from the rack of lamb. Trimmed to remove excess fat leaving the bone sticking out. |
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| Rack of Lamb French Trim, 4 bone |
Prepared from the best end, the meat is trimmed to leave the bones sticking out; 4 ribs. |
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| Scotch Lamb Barnsley Chops |
A beautifully shaped double chop named after the Barnsley restaurant that first put it on the menu. |
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| Scotch Lamb Noisettes |
Rolled saddle of lamb with a fat covering, popular with professional chefs. |
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| Unsmoked Back Bacon Sliced |
Back bacon without the stronger taste which smoking brings. |
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| Smoked Back Bacon Sliced |
Traditional back bacon for an English breakfast. |
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| Campbells' own Chieftain Haggis, Natural Casing |
The piece de resistance of any Burn's Night - warm, reekin', rich.
Made with Campbells' own traditional family recipe to celebrate the anniversary of Robert Burn's birth.
Please allow at least one day extra notice when ordering.
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| Campbells' own Black Pudding Roll |
Our own 3lb Black Pudding Roll. Popular with all who have tried it. |
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| Beef Lorne sliced |
Scottish style square Beef Sausage. |
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| Campbells own Haggis Roll |
A 3lb/1.36kg Roll of our own home made Haggis in synthetic casing. Enough for 6 persons (including second helpings). |
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| Campbells' own Haggis Bung in synthetic casing |
The smaller 1lb version. Ideal for those who still have to find out why Scots celebrate this dish. |
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| Scotch Venison Saddle (Loin) boneless |
Venison Saddle (or Loin) is ideal for roasting. Lean and high in protein, iron and omega N-3 fatty acids, Venison is becoming more and more popular. |
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| Cold Smoked Wild Scotch Venison sliced |
Prime haunch of Venison is brined, cured and smoked over whisky infused oak smoke and thinly sliced.
Its exquisit taste makes it an elegant and superb starter and perfect for canapes. |
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| Scotch Venison Steaks |
Venison is getting more and more popular as a lean, low-fat and healthy alternative. It is an excellent meat that deserves to be eaten more often.
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| Scottish Venison Haunch Boneless & Rolled |
A venison joint ideal for the oven, buy one and save yourself a stalking trip.
Lean and rich in Omega 3, Venison is becoming more and more popular. And it has excellent flavour, too. |
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| 3 or 4-bone Rack of Venison |
Stylish and rarely offered. Rack of Venison never fails to impress.
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| Scottish Kippers |
These Kippers, fresh from Loch Fyne on the westcoast of Scotland, are the best you can get. Smoked without artificial colouring in the local smokery in Tarbert. Ideally served hot with a knob of butter.
Sold in pairs of 10-12oz per Kipper. |
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| Arbroath Smokies |
The true unique Arbroath Smokies. Hot smoked haddock with a deliciously creamy texture. They come in pairs which are traditionally tied by the tail. Serve them cold or hot, topped with a knob of butter.
600-700g per pair.
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| Smoked Trout Fillet Pack (2 Fillets per pack) |
Oak smoked Scottish Trout from the southeast of Scotland. Delicious served with creamy horseradish sauce.
Two Fillets per Pack. |
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| Scottish Smoked Salmon, Sliced Side |
Extremely popular and deservedly so - pre-sliced for easy portions. Perfect for parties and big occasions and one of the best Smoked Salmons in the market place.
Our smoked Salmon was the winner at a tasting at the Dorchester Hotel, London. |
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| Martin Wishart's own Oak Smoked Salmon |
Handpicked Salmon raised in Ronas Voe/Shetland, once home to Michelin star Chef Martin Wishart, and gently smoked over Whisky oak chippings for three whole days. The fish is then left to mature in a chilled room to allow the intense oakey flavours to infuse fully into the salmon.
The closest you will ever find to authentic wild Salmon.
Whole unsliced side. Vaccuum packed.
Exclusive to Campbells. |
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