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Beef  

 

Veal  

 

Lamb  

 

Mutton  

 

Game  

 

Pork  

 

Gammon  

 

Poultry  

 

Bacon  

 

Sausages  

 

Burgers  

 

Beef  

 

Veal  

 

Lamb  

 

Mutton  

 

Game  

 

Pork  

 

Gammon  

 

Poultry  

 

Bacon  

 

Sausages  

 

Burgers  

 

Beef 

We deal in grass fed beef which creates the deep flavour and characteristic marbelling. Our breeds include the British Heritage breed Dexter, Angus, Hereford, and Shorthorn, in addition to a small amount of Wagyu. Our best cuts can often be found on the menus of several local pubs and restaurants. 
 

Beef steaks and chops 

Bavette steak 
Bullet sandwich steak 
Crop steak 
Denver steak 
Fillet steak 
Fillet barrel steak 
Fillet tail steak 
Fillet medallion 
Flat iron steak 
Hanger steak 
Jersey short rib steak 
New York rib chop 
New York strip steak 
Picanha steak 
Porterhouse steak 
Rib-eye steak 
Rump steak 
Rump pave steak 
Sandwich steak 
Short rib steak 
Skirt steak 
Sirloin pave steak  
Steak strips  
Sirloin steak  
Sirloin steak on the bone  
T Bone steak  
Tomahawk steak  
Tri Tip steak 

 Beef roasting joints 

Brisket of beef joint 
Centre cut fillet 
Chateaubriand 
Flat sirloin joint of beef 
Flat brisket joint 
Fore rib of beef joint 
Mini sirloin joint 
Picanha joint 
Rolled fore rib of beef 
Rump of beef joint 
Shoulder of beef joint 
Silverside joint of beef 
Silverside salmon cut 
Sirloin joint of beef 
Topside of beef joint 
Tri tip joint 
Wing rib of beef 

 Beef - other cuts 

Beef burgers 
Beef shin 
Beef skewer 
Bone marrow canoes 
Braising steak 
Diced stewing steak 
Featherblade 
Jacobs ladder 
Minced beef 
Osso Bucco 
Ox cheek 
Oxtail 
Ox heart 
Ox tongue 
Salt cured brisket 
Short ribs 

 32 Day dry-aged steak 

32 Day dry-aged fillet steak 
32 Day dry-aged rib eye steak 
32 Day dry-aged sirloin steak 
32 Day dry-aged rump steak 
 

Veal 

Our traditional veal is prized by chefs, because of the close texture and pale, pink meat. Standard fayre in European cuisine, ours is of continental quality, but English reared to strict welfare standards. Expertly prepared by our Master Butcher, Steve and the team. 
 

Veal steaks and chops 

Veal cutlet 
Veal T Bone steak 
Veal escalope 
 

Veal Roasting Joints 

Veal topside 
Veal silverside 
Veal breast 
 

Veal steaks and chops 

Calves liver 
Diced veal 
Minced veal 
Veal kidney 
Veal marrow bones 
Veal osso bucco 
 
 

Lamb 

The quality of our lamb reflects the close proximity in which it’s reared. The meat of the Texall and Suffolk breeds is expertly prepared on the country butcher’s block by our Master Butcher Steve and the team, in the same way it has been for generations. Our lamb is a must for wholesome cooking the year round. 
 

Lamb steaks & chops 

Barnsley chop 
Mini rib lamb rack 
Lamb cannon steak 
Lamb chop 
Lamb leg steak 
Lamb noisette 
 

Other cuts 

Diced lamb 
Lamb henry 
Lamb kidney 
Lamb liver 
Lamb meatballs 
Lamb neck fillet 
 

Lamb roasting joints 

Butterflied lamb leg 
Lamb breast 
Lamb leg roll 
Lamb shoulder joint 
Leg of lamb 
Loin of lamb 
Mini lamb leg joint 
Saddle of lamb 
Stuffed saddle of lamb 
Stuffed lamb shoulder joint (cushion) 
 
 

Mutton (available January - March) 

A cut of rich, flavoursome meat; mutton is almost a lost delicacy, though it used to once be a staple of our diet. Now with the help of Prince Charles who chairs the Mutton Renaissance Campaign, this speciality is returning to kitchens across Britain. It is fantastic meat, richer and with more fat than lamb, and consequently boasting much deeper, developed flavour. 
 
Diced mutton 
Leg of mutton 
Minced mutton 
Mutton chop 
Shoulder of mutton 
Haggis 
 

Game 

Game is a supremely healthy meat, being exceptionally lean though rich in protein. Venison is particularly rich in iron, with its fine-grained red meat boasting real flavour. Our game birds are only available according to the hunting season, which commences on August the 12th, and ends on January the 31st. 
 

Game birds 

Grouse (Fresh Aug-Feb. Frozen all year round) 
Mallard (Fresh Nov-Feb. Frozen all year round) 
Partridge (Fresh Oct-Feb. Frozen all year round) 
Pheasant (Fresh Nov-Feb. Frozen all year round) 
Wood pigeon (Fresh Apr-May. Frozen all year round) 
 

Game Joints 

Venison haunch (Fresh July-Feb. Frozen Mar-Jun) 
Venison saddle rolled (Fresh Jul-Feb. Frozen Mar-Jun) 
 

Steaks & breasts 

Pheasant breast (Fresh Nov-Feb. Frozen all year round) 
Venison haunch steak (Fresh Jul-Feb. Frozen Mar-Jun) 
Wood pigeon breast (Fresh Apr-May. Frozen all year round) 
 

Other cuts 

Diced venison (Fresh Jul-Feb. Frozen Mar-Jun) 
Minced venison (Fresh Jul-Feb. Frozen Mar-Jun) 
Wild rabbit jointed (Frozen all year round) 
 

Pork 

Perrys of Eccleshall pork tastes how pork used to taste, before the onset of industrial farming. Strict attention to provenance is coupled with our use of hogs that are also reared for longer, so as not to rush the meat, but to give the best finish possible and the nutritious qualities pork should boast. 
 

Pork Steaks and Chops 

Baby back ribs 
Pork loin steak 
Pork chop 
Pork rib eye steak 
Pork fillet escalope 
Pork rib eye steak on the bone 
Pork T-bone steak 
Giant pork rib chop 
Pork rump cushion 
 

Other cuts 

Diced pork 
Pig cheeks 
Pork burgers 
Pork osso bucco 
Pork skewer 
Minced pork 
Black pudding 
 

Pork roasting joints 

Porchetta 
Suckling pig 
Suckling pig rolled and boned  
Pork middle loin 
Flat pork loin 
Trimmed rack of pork loin 
Flat pork belly 
Pork leg boned 
Pork shoulder 
Pork silverside 
Belly pork rolled 
Pork rump joint 
Pork tenderloin 
Norwegian belly 
 
 

Gammon 

Our gammon boasts the rich flavour and irresistible close texture characteristic of our pork. Whether you go for steaks or whole joints our choice breeds are expertly prepared by our Master Butcher Steve and his team. Our home-made and traditional cures enhance the pork's flavour, ready for cooking. 
 

Gammon Steaks, Chops, Roasting Joints and other cuts 

Cured gammon joint 
Black bacon joint 
Wood smoked gammon 
Dry-cured gammon steak 
Dry-cured gammon shank 
 
 

Chicken 

Using traditional farming techniques coupled with high welfare standards our birds taste how poultry used to taste because they are free range and farmed to traditional methods at Staffordshire's own multi-award winning 
 

Poultry – Roasting Whole, Breasts and other cuts 

Whole chicken 
Spatchcock chicken 
Whole duck 
Whole turkey 
Chicken supreme 
Chicken breast 
Chicken Kiev 
 
Chicken Kiev 
Duck breast 
Chicken thigh 
Chicken wings 
Chicken drumstick 
Chicken leg 
 
 

Bacon 

Traditionally dry-cured salt blends or sweet-cured using treacle to our own Perrys of Eccleshall recipes. Our award-winning bacon promises large rashers of rich full flavoured bacon and has scored no less than 100% for taste, texture and appearance at the English Winter Fair. 
 
Black bacon steaks 
Cured middle bacon 
Smoked middle bacon 
Cured bacon slab 
Back bacon 
Smoked back bacon 
Streaky bacon 
Bacon lardons 
 

Sausages 

We are proud English Winter Fair winners of 7 Gold Awards for our traditional pork sausages. We actually make sausages to over 40 recipes and we usually stock 5-6 of our favourites each week, as shown below. Any of our 40 sa usage recipe range can be made to order. 
 

Our range of sausages 

Cumberland 
Pork and apple 
Pork and leek 
Pork and chorizo 
Beef and whole grain mustard  
Venison and herb 
 

Gluten free sausages 

Pork and apple 
Pork and sundried tomato 
 
 

Burgers 

Our juicy burgers deliver proper flavour because we use the best chuck and flank cuts. That ensures the full bite and irresistible meaty character that makes our burgers so popular when cooked either at home or found on the menu of local pubs and restaurants. 
 
Quarter pounder burger 
6oz gourmet burger 
The half pound mighty burger 
 
Please note - We always aim to carry a full range of cuts at the Shop but this may not always be possible because our meat is locally sourced. Please call ahead if you're making a special journey.