The counter
The counter, with the price per kilo on every cut.
What is on the glass is on this page, by animal, with the weights we sell it in. Press "Price it" and the order page works the joint out at a starting weight; change the weight there. Everything is cut to order and weighed in front of you, so the figure is a few pence either way. Saturday orders in by Friday noon.
By animal
25 cuts, four animals.
Closed for today; opens tomorrow at 8:00am
Beef
PGI Welsh Beef from three farms in the Vale and Monmouthshire; the steaks and the rib dry-aged 35 days- Beef0.2kg – 3kg£32.00/kgPrice it
Sirloin steak
Dry-aged 35 days. Cut to the thickness you say; 3cm is about 400g.
- Beef0.2kg – 3kg£34.00/kgPrice it
Ribeye steak
Dry-aged 35 days. The best-marbled steak on the counter.
- Beef0.2kg – 3kg£24.00/kgPrice it
Rump steak
Dry-aged. More flavour than sirloin, a little more chew.
- Beef0.15kg – 2kg£52.00/kgPrice it
Fillet steak
Aged less; it does not need it. Whole fillets for a Wellington.
- Beef1.5kg – 6kg£28.50/kgPrice it
Rib of beef on the bone
Dry-aged 35 days. Two bones feeds six; a côte de boeuf for two about 900g.
- Beef1kg – 4kg£16.50/kgPrice it
Topside
The Sunday joint. Barded with beef fat and tied.
- Beef1kg – 5kg£13.50/kgPrice it
Brisket
Flat or point. Rolled, or whole for the smoker.
- Beef0.5kg – 4kg£14.50/kgPrice it
Braising steak
Chuck, diced while you wait, or in slices.
- Beef0.5kg – 5kg£11.80/kgPrice it
Beef mince
Chuck, ground twice, nothing else in it. About 15% fat.
Lamb
Welsh lamb from two farms above Cowbridge; spring lamb from May, hogget through the winter- Lamb1.5kg – 3.5kg£19.50/kgPrice it
Leg of lamb
Welsh lamb from above Cowbridge. Boned and rolled or butterflied on request.
- Lamb1.5kg – 3kg£15.50/kgPrice it
Shoulder of lamb
For the slow oven. On the bone, or boned and rolled.
- Lamb0.4kg – 1.2kg£36.00/kgPrice it
Rack of lamb
French-trimmed, seven or eight bones. Two racks make a guard of honour.
- Lamb0.3kg – 2kg£24.00/kgPrice it
Lamb loin chops
Cut thick; chump chops on request.
- Lamb0.3kg – 2kg£22.00/kgPrice it
Lamb neck fillet
For the slow cooker or the barbecue; the cut chefs ask for.
- Lamb0.5kg – 4kg£14.00/kgPrice it
Lamb mince
Shoulder, ground once. For kofta and shepherd's pie.
Pork
Outdoor-bred pork from one herd in Carmarthenshire; the bacon and gammon cured here- Pork0.8kg – 4kg£11.50/kgPrice it
Pork belly
Scored for crackling. Slices for the grill on request.
- Pork1kg – 4kg£13.80/kgPrice it
Pork loin joint
Skin on, scored, boned and rolled. Crackling guaranteed if you dry the skin.
- Pork1.5kg – 5kg£9.80/kgPrice it
Pork shoulder
For pulling or the slow roast. On the bone or off.
- Pork0.3kg – 2kg£12.50/kgPrice it
Pork chops
Cut thick, with the rind on for the crackle.
- Pork0.4kg – 5kg£9.80/kgPrice it
Sausages, our own
Eight kinds, made every morning. About six to the pound.
- Pork0.25kg – 3kg£15.50/kgPrice it
Dry-cured bacon
Cured here, back or streaky, sliced to the thickness you say.
Poultry
Free-range chicken and duck from a unit near Usk; the Christmas turkeys from the same family- Poultry1.2kg – 2.5kg£8.90/kgPrice it
Whole chicken
Free-range from near Usk. Jointed or spatchcocked if you ask.
- Poultry0.4kg – 3kg£7.80/kgPrice it
Chicken thighs
Bone in, skin on, or boned for the pan.
- Poultry0.3kg – 3kg£13.50/kgPrice it
Chicken breast
Free-range; bigger and slower-grown than the supermarket.
- Poultry1.5kg – 3kg£12.50/kgPrice it
Whole duck
Free-range Gressingham-type. Legs and breasts separately on request.
The range is the smallest and the largest piece we cut for one order; for more than the top figure, ring and we will cut from the cold store, or ask about a wholesale account. Prices change with the farm price and the list is kept to the week.
Reading the list
Four things worth knowing before you order.
Per kilo, weighed in front of you
Every price is per kilo, and the joint goes on the scale in front of you before it is wrapped. A two-kilo topside is £33, a five-kilo turkey £67.50. The order page does the sum for any cut at any weight in the range.
Knife work is free
Boning, rolling, butterflying, French-trimming, dicing, slicing bacon thick: tell us when you order and it is done before you arrive. A butcher who charges for the knife is charging twice.
Saturday orders by Friday noon
We go to the cold store on Friday afternoon for the weekend, so an order in by noon is certain. After that we can usually still do it; ring and ask rather than assume.
The cheap cuts are the good ones
Brisket, shin, shoulder of lamb, neck fillet, pork shoulder, chicken thighs: the cuts the kitchens buy, at a third of the price of the steak, and better for anything that cooks slowly. Ask and we will say which.
Questions about the counter
Can I have a cut that is not on the list?
Usually, from the cold store or on a day's notice: ox cheek, shin on the bone, lamb breast, pork cheeks, marrow bones, a whole suckling pig, a sixty-day rib. Ring and ask. If we cannot get it we will say who can.
Are the prices on this page the prices in the shop?
Yes, the same list, kept to the week. If the farm price moves the list moves with it, and the ticket on the tray and this page change together on Tuesday morning.
How much do I need per person?
Beef or lamb on the bone about 350g a head, off the bone 250g; a steak 250 to 400g depending on the appetite; sausages three to four each; a 1.6kg chicken feeds four. Tell us the number at the table and we will size it.
Is anything frozen?
No. The counter is fresh, cut to order; what is left on Sunday goes to the hostel. We will vacuum-pack anything you want to freeze at home, free.
Order ahead and skip the Saturday queue.
Pick the cut, say the weight, and the order page tells you the price before you ring. In by Friday noon and the joint is cut, wrapped and under your name on Saturday morning. Delivery within four miles on Tuesday, Thursday and Friday.