
Whole Duck
Tender, evenly finished duck with a good fat cap — ready for roasting, confit and classic à l'orange service.

Tender whole duck and duck breast, premium poultry and well-marbled beef — striploin, tenderloin and ribeye — handled to butchery standards and cold-chain delivered so every cut performs the way your chefs expect.
From roasting ducks to steak-house centre cuts, our poultry and beef are selected for even quality and prepared to a consistent standard — so portioning, cooking and plating stay predictable across every shift.

Tender, evenly finished duck with a good fat cap — ready for roasting, confit and classic à l'orange service.

Plump magret-style breasts with an even fat layer that renders to a crisp skin over a rosy, tender centre.

A dependable poultry selection prepared for volume kitchens — clean, well-trimmed and portion-ready.

Well-marbled striploin with a deep, beefy flavour and even grain — a steak-house centre cut that carves clean.

Lean, buttery-tender fillet for medallions and châteaubriand — the softest cut on the plate, trimmed to spec.

Richly marbled ribeye with generous fat for a juicy, full-flavoured steak that stands up to a hard sear.

Good cuts start with good handling. Our poultry and beef are trimmed, portioned and stored to a consistent standard, so what you order is what you get — every box, every week.
Selected for marbling and consistency, then handled with care to protect texture and flavour.
Whole, portioned or trimmed to your weights and specs to keep food cost and plating consistent.
Strict hygiene controls through receiving, cutting, packing and cold storage.
Held and delivered at exact temperatures so every cut arrives at peak quality.

Send your cut list and weights and we'll reply fast with pricing, availability and a delivery plan built around your kitchen.