Quality
David Burns is a small traditional
award winning family butchers started bythe
late David Burns in 1976. He was the first Champion of Champions
sausage maker.
Chef's Choice at The Ulster Pork and Bacon Forum Competition 2006 and
2007
Sourcing
We always tell you exactly where your meat has come from. We source our meat
from a handful of carefully selected small, local organic farms in Northern
Ireland. We work very closely with our suppliers to ensure a consistent and
year round supply.
Every piece of meat is traceable back to the farm.
Hanging
We hang the meat to ensure perfect tenderness and flavour. The beef is hung
for at least 4 weeks, Lamb and Pork for 1 week and the Chickens for 2 days. We
then butcher the meat to the highest standards before packing it into vacuum
sealed bags, this way none of the hard work goes to waste.
Fresh
All the meat is delivered fresh, we recommend keeping a few
bits in the fridge to eat straight away and to pop the remainder in the freezer
to be used later.
Delivery
The Meat Boxes are
made up on our premises and delivered to you the next
day in insulated boxes containing ice packs.
Commitment
If you wish, your
choice of Meat Box can be sent out to
arrive on a regular basis. If you are away on holiday
or your freezer is full, we will happily postpone the box for you. If for any
reason you wish to postpone or cancel, it is important that you let us know by
phone before the next box is due.
Preferences
If you prefer to order specific cuts and make up a box of
your own choice then we can organise that also. You can always top up a standard box with extra cuts.
Payment
We ask for payment by card or cheque. Card payments will be debited
automatically when your box is dispatched.
About The Company
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