Master Butchers on why Campbells meat is truly the brand to beat when it comes to quality & freshness.
We champion the traditional skills of butchery wherein we hand cut our meat on a daily basis and not as a production line. We can provide traceability information for all our meat which means that you can be assured of quality produce and welfare standards are maintained every time you place your order.
We’re unique in that we still cut exactly what people want and work with them to find what they’re looking for – even if they don’t know the name for it. We go up to the farms to see how some of our very best beef is reared and that knowledge we can then pass on to our customers.
We hand-pick our beef, lamb and pork and record provenance information for our customers. This ensures consistency and quality every time. We dry-age our beef for a minimum period of 21 days which makes it tender, flavoursome and premium quality. We vacuum pack our meat and deliver it to specially designed polystyrene boxes with ice gel packs so that the meat stays fresh throughout the journey. We love talking to chefs and household customers so that we get it right for them. If you enjoy cooking meat, the best advice is simple; get to know your butcher.
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