We work according to a colour-coded system to prevent any area to area, species to species or product to product cross-contamination. This includes unfirom, hand-washing facilities, face and hair coverings and access restriction to only butchery staff.

We further ensure the safety and wholesomeness of every product by, amongst other things, carrying out independent lab testing to ensure correct shelf life, the safety of the product and that the environment is meeting hygiene standards.

We source a wide variety of meat cuts and whole bodies from the island as well as the rest of the UK, EU and New Zealand. We have a robust traceability system that enables us to track all of our meat back to the farm it came from.

We have our own specially designed temperature and humidity-controlled meat ageing room, where we produce our premium, local matured beef and lamb. All of our preparation and storage rooms as well as delivery vans are temperature controlled and regularly validated, maintaining the cold chain from farm to fork.

As well as their butchery skills, all of our butchery staff are trained to a high level of food hygiene to a minimum of Level 2 HACCP.

We work with the most highly qualified and accredited pest control and maintenance contractors on the island, where our in-house butchery is located, ensuring the best possible standards are achieved through regular maintenance and that prevention remains at the forefront.