Butchery & Fresh Meat

Beef pork lamb


The provenance of our fresh beef, lamb, pork and poultry is of the utmost importance, and we take great pride in sourcing the vast majority of our meats from the north of England.

Our fresh meat is only procured from approved suppliers to exacting standards laid down in the AHDB Meat Purchasing Guide. All meat supplied by us is fully traceable from field to fork.

Find out why loyal and award-winning customer, The Wagtail Kitchen, loves our fresh produce so much!


Every week we buy a quantity of live cattle through Harrison & Hetherington’s auction mart in Carlisle to help support the local farming community.

When selecting our cattle, we have tight specifications as far as the fat cover and conformation of the beast are concerned. Our skilled butchers in our depots at Rosehill and Harrington ensure the meat is handled, prepared and packaged with care to satisfy your requirements. 

All our beef primals are 100% guaranteed to be from British farms and are sourced locally wherever possible.


Our whole lambs are sourced from a small number of well-established family-ran meat processors and can amount to over 200 lambs per week. We work hard to maintain the quality you would expect for 52 weeks of the year.


Our quality fresh pork is bought from either Jewitt’s, which is a family run Red Tractor approved business based in the North East or Bowlands Foods, a hands-on family wholesale meat business, with over 30 years’ experience in the industry. Bowlands Foods is owned and ran by the Wood family, on the outskirts of Preston in Lancashire.


Our whole fresh chickens are purchased from Frank Bird in Langwathby and are reared locally and processed to Red Tractor farm assured standards.

Our skin-on/off chicken supremes are 100% British and sourced from Red Tractor approved BRC certificated suppliers with a long history of supplying the finest quality poultry products.

Our ducks and fresh turkeys are procured from Gressingham with a tradition of supplying the finest quality birds from Red Tractor approved farms and also supply to many of the well-known national retailers.

Our fresh and frozen game is sourced from estates in the nearby area and processed and packed to the standards required by our discerning customers from a family-ran business right here in Cumbria.

Dry aged beef

Dry aged beef

Once you’ve tried our dry aged beef, you won't be disappointed! Dry aging has long been recognised as providing beef with an intense, delicious flavour and juicy tenderness. 

We hand select sirloins on the bone and ribs of beef every week and rack them up ready for dry aging. We age the beef on the bone for 21 days, which we believe provides the best meat for the discerning chef! 

Our dry aging room is a controlled environment with temperature, humidity and air flow set to obtain uniform drying of the meat. Over time, the colour of the meat goes dark, almost black, and we face this off before cutting and preparing to your requirements.