Beef cutting and packing (excluding slaughter)

standard cutting spec.

Roasting joints - whole rolls or cut joints

Sirloin - rolled or sliced

Rump - sliced or portioned

Fillet - sliced or whole

Fore rib - boned & rolled or on the bone

Middle rib - on the bone or mince

Flank - rolled or mince

Brisket - rolled or diced

Braising - sliced or diced

Stewing - sliced or diced

Any trim - mince

dead weight.

300kg and below

301kg to 350kg

350kg to 400kg

400kg +

Standard Pack.

Standard cut and bagged into freezer bags.

£350.00

£375.00

£400.00

£425.00

Deluxe pack.

Standard cut, clear vacuum packed and labelled.

£470.00

£500.00

£535.00

£565.00

Lamb / Goat cutting and packing (excluding slaughter)

standard cutting spec.

Legs – whole or half joints
Loin – joint or chops
Best End – joint or chops
Shoulders – whole or half joints

Chump – joint or chops
Neck – fillet or on the bone
Breast – rolled or mince

Trim - mince

Dead weight.

20kg and below

Over 20kg

standard pack.

Standard cut and bagged into freezer bags.

£25.00

£1.25 per kg dead weigh

deluxe pack.

Standard cut, clear vacuum packed and labelled.

£37.00

£1.25 per kg + £12.50 per lamb

lamb / goat hanging charges.

Pork cutting and packing (excluding slaughter)

standard cutting spec.

Hand - rolled with bone in

Shoulder - rolled with the bone in

Belly - Sliced with bone in or joints on the bone

Leg - whole or Rolled with bone in

Chump - chopped

Chops - chopped

Head - trim

All trim - Mince

Sausages extra price

DEAD WEIGHT.

50kg and below

Over 50kg

STANDARD PACK.

Standard cut and bagged into freezer bags.

£50.00

£0.95 per kg dead weight

DELUXE PACK.

Standard cut, clear vacuum packed and labelled.

£100.00

£0.95 per kg + £55.00 per pig

sausage & bacon cutting spec.

Pigs broken down solely for making bacon and sausages, not joints chops etc.

dead weight.

50kg and below

Over 50kg

costs.

£50.00

£0.75 per kg deadweight

pork hanging charges.

Extras

processing.

Excessive fat removal

Boning and rolling

Extra mincing above standard cut

Dry curing bacon and gammons/hams

(Smoked or traditional cures)

Bacon slicing

Sausage manufacture (normal mixes)

Chipolata sausage manufacture

Special sausage manufacture

(eg black pudding)

Hand made burger manufacture

(100mm &125mm)

Cost.

£30.00 per hour

£4.00 per kg

£30.00 per hour

£3.50 per kg

£4.30 per kg

POA

£0.80 each

packing charges.

Vacuum packing (excluding pouches)

Tray wrapping (including wrap)

Weighing and labelling (including labels)

Ingredients labelling for Natasha's law (including labels)

Packing meat boxes

costs.

£30.00 per hour

£32.50 per hour

£35.00 per hour

£30.00 per hour

Sundries (all plus VAT)

clear vacuum pouches.

coloured vacuum pouches.

150 x 200 clear vacuum pouches

200 x 300 clear vacuum pouches

250 x 300 clear vacuum pouches

300 x 380 clear vacuum pouches

300 x 400 clear vacuum pouches

350 x 450 clear vacuum pouches

450 x 550 clear vacuum pouches

0.03 pence each

0.07 pence each

0.11 pence each

0.13 pence each

0.15 pence each

0.20 pence each

100

We now only offer plastic recyclable trays instead of polystyrene. We have invested in an Enterpack machine and have two size options that both come in many depths. These trays also come in clear and black.

E-PSW-19153-B / 190 x 150 x 30mm Black

E-PSW-19154-C / 190 x 150 x 40mm Clear

E-PSW-19156-B / 190 x 150 x 60mm Black

E-CT-19157-2A-B / 190 x 150 x 65mm Black Burger

E-PSW-23193-C / 230 x 190 x 30mm Clear

E-PSW-231911-C / 230 X 190 X 110mm Clear

0.24p each

0.25p each

0.26p each

0.35p each

0.50p each