Our free range pork is sourced from Anna’s Happy Trotters in Howden, East Yorkshire.

The pigs are bred, weaned and fattened outdoors and fed only on natural products.

This has given rise to award winning succulent, great tasting pork that has been praised by celebrity chefs Gerard Baker and Rosemary Shrager.

All our beef is supplied by John Scott Meat in Paisley Scotland.

Their premium quality Scotch beef is grass fed, is fully traceable from farm to fork. 

Our expert salesman at the abattoir in Paisley hand picks our beef to our exact specifications.

They work with a small network of farmers to ensure quality and traceability.

Once delivered to our shops it is then cut down and this is when the dry ageing process begins.

The beef is dry aged in our cabinet for approximately 4 weeks to ensure maximum flavour, taste & tenderness.

Reared in Burton on Trent, Staffordshire, Packington Free Range Chickens are allowed to roam free and feed on natural products, slowly reaching full maturity.

Free from additives they have a delicate texture and excellent flavour. They are raised in a high welfare environment and grow slowly to full maturity which can be up to 75 days.

These chickens are far superior to supermarket chickens, and are only supplied to independent butchers and restaurants.

At the Scotch Beef Shop, we source our beef from Scotland’s leading red meat manufacturer John Scott Meat in Paisley. They procure only the highest quality of livestock and have a large export market.

Located at 576 Warrington Road in the centre of Rainhill, Hayes Butchers occupies a site that has been home to a butchers shop for two hundred years.  Hayes is an independent butcher that caters for all your needs when it comes to meat requirements.