One of the quiet joys of a real butcher is asking for your meat just so — and that service is built into every order you place with us. The secret is simply knowing where to ask and how to phrase it.
Where to ask: the Special notes box at checkout. Anything you write there goes straight to our butchery team, who'll do their very best to accommodate it before your order is cut and packed. This is the surest route — far better than hoping we'll guess.
How to phrase it well. Be specific, and our butchers can delight you:
- Thickness: "Cut the rib‑eye into two thick 350g steaks" or "thin‑slice for stir‑fry."
- Bone & trim: "Bone out the shoulder," "French‑trim the rack," "leave the fat cap on."
- Portioning: "Divide the 2kg brisket into two equal pieces," "individually wrap the chops."
- Preference: "Leaner mince if possible," "include the marrow bones."
What we can and can't promise. We honour the vast majority of requests. Occasionally, a particular cut simply won't allow one — a thickness a small fillet can't yield, a portion count a joint won't divide into neatly — and in those cases our butchers make the closest sensible call on your behalf. (If something wasn't followed, here's [what likely happened and how we fix it].)
Timing is everything. Notes added at checkout always reach the team. Notes added after you've ordered only work if your delivery is 2 or more days away (before packing begins) — see [Adding a forgotten item] and [Order cut‑off times]. Once an order has shipped, the cut is set.
Prefer to talk it through? Call 0808 1648 998 before your cut‑off, and we'll add your request to the order where we can — sometimes a quick conversation is the easiest way to get exactly what you're picturing.
FAQs
- Is there an extra charge for special cuts? [Confirm — typically no for standard requests; state policy.]
- Can I ask for a cut that isn't listed on the site? Ask in the notes or by phone; if the principal allows it, we'll often oblige.
- Will you confirm before cutting if my request isn't possible? Where there's time we try to reach you; if we can't before cutting, our butchers make the best judgement and we'll happily discuss it afterwards.