Wholesale butchers typically offer a wide range of meats, including beef, pork, lamb, chicken, and sometimes more exotic options like venison and game. They may also provide various cuts, from steaks and roasts to minced and diced options.

Many wholesale butchers in the UK offer delivery services, especially to local restaurants, hotels, and caterers. Some also provide services to individual customers, depending on their location and order size.

To order meat in bulk, contact the butcher directly via their website or phone. Discuss your requirements, including types of meat, quantities, and specific cuts. Establish a delivery schedule that suits your needs if you require regular supplies.

Reputable wholesale butchers adhere to strict quality assurances and food safety standards regulated by UK bodies such as the Food Standards Agency (FSA). They often hold certifications like BRC Global Standards for food safety, ensuring high-quality and safe meat products.

Wholesale butchers may offer discounts for bulk purchases or to repeat customers. Special offers might also be available during certain times of the year or for specific products.

Meat from wholesale butchers often surpasses supermarket meat in quality and freshness. Butchers typically source from trusted farms and may offer more variety in cuts and types of meat, often with better traceability and less processing.

Yes, one of the advantages of using a wholesale butcher is the ability to request specific cuts and custom orders tailored to your specifications, which is ideal for special menus or dietary needs.

Many wholesale butchers focus on sustainable and ethical practices, including sourcing from local farms that use humane handling, offering organic meat options, and employing environmentally friendly practices in their operations.

Consider factors such as product range, quality assurances, delivery options, ethical practices, and customer reviews. Contact the butcher directly to discuss your specific needs and gauge their customer service and expertise.

Payment options typically include credit/debit cards, bank transfers, and sometimes cheques. Some butchers might offer credit terms to regular commercial customers.

When it comes to meat preparation, the best approach depends on the type of meat and the desired outcome. Generally, start by patting the meat dry, seasoning it, and allowing it to reach room temperature before cooking. At IMS of Smithfield, we offer expertly butchered cuts, ensuring your meat is prepared to the highest standards for optimal flavour and tenderness.

Cooking meat at the correct temperature is crucial for both safety and taste. Poultry should be cooked to 75°C, beef and lamb to 63°C, and pork to 70°C. IMS of Smithfield provides premium cuts that are perfect for various cooking methods, ensuring your meat preparation yields the best results.

Slow cooking is ideal for tougher cuts of meat like beef brisket, lamb shoulder, and pork belly. These cuts become tender and full of flavour when cooked low and slow. IMS of Smithfield supplies a wide range of meats ideal for slow cooking, prepared to your specifications for maximum flavour.

Proper storage is essential for maintaining meat quality. Before preparation, store meat in the coldest part of your fridge and use it within two days. After cooking, refrigerate leftovers within two hours. IMS of Smithfield ensures that our meats are delivered fresh, with guidelines for storage to maintain their premium quality.

Yes, you can freeze meat after preparation, but it’s best done immediately after cooking. Allow the meat to cool completely, wrap it tightly, and store it in the freezer for up to three months. IMS of Smithfield offers top-quality meat that retains its flavour and texture even after freezing.

Tenderising can be done by marinating, using a meat mallet, or slow cooking. Marinating with acidic ingredients like vinegar or citrus breaks down tough fibres. IMS of Smithfield’s expert butchers can also recommend the best cuts that need minimal tenderising due to their superior quality.

Always wash your hands before and after handling raw meat, use separate cutting boards for meat and other foods, and ensure meat is cooked to the correct internal temperature. At IMS of Smithfield, we follow stringent safety standards, ensuring that the meat you purchase is handled with care from butcher to delivery.

No, washing meat is not recommended as it can spread bacteria to your sink and surrounding surfaces. Instead, pat the meat dry with paper towels. The high-quality meat from IMS of Smithfield is handled hygienically, so washing before cooking is unnecessary.

Enhancing flavour can be achieved through seasoning, marinating, and using fresh herbs and spices. Letting meat rest after cooking also helps in redistributing the juices for better taste. IMS of Smithfield offers a variety of cuts that are naturally flavourful, needing minimal seasoning for a delicious result.

Dry ageing involves storing meat in a controlled, refrigerated environment to enhance flavour and tenderness, while wet ageing involves vacuum-sealing the meat to retain moisture. IMS of Smithfield provides both dry and wet-aged meats, depending on your preference for meat preparation.

Carving meat correctly ensures even slices and retains juices. Use a sharp knife and cut against the grain for tenderness. At IMS of Smithfield, we can prepare your meat in a way that makes carving easier, with each cut tailored to your needs.

Choosing the right cut depends on the dish. For roasts, opt for ribeye or sirloin; for stews, go for chuck or shin. IMS of Smithfield’s experienced team can guide you in selecting the perfect cut, ensuring your meat preparation is suited to the dish you’re creating.