Full List of Products
BEEF
Our steak mince is made from lean cuts from prime cattle that have been raised on
lush Scottish pastures. Our mince is different from most others because
there is virtually no fat in our product.
Our stewing steak is hand cut to be lean and tender…… a firm family favourite.
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Cut from selected muscles in the shoulder, great for making a steak pie.
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An extra lean steak suitable for a slow casserole or beef bourguignon.
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Cut from the rump centre, this is a no nonsense no waste steak.
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Thinly cut steak covered with our special blend of spices and pepper that gives this flash frying steak a unique flavour.
Great for steak sandwiches.
REMEMBER ONLY COOK FOR 1 or 2 MINUTES
Cut from the thick end of topside,
good product for oven baking with onions and mushrooms.
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We use extra lean topside of beef and wrap it around our prize winning
sliced sausage…… so simple and so delicious. Recipe tip
The leanest frying or grilling grade steak we sell.
Virtually fat free. Great for making fajitas. Recipe tip cooking guidelines
Our steaks are dry aged on the bone for a minimum of 14 days then boned and vacuum packed for a further 7-10 days to ensure the finest of eating quality. Unlike the popeseye, these steaks do have a bit of fat about them. But doesn’t that add to the flavour? Recipe tip
Our steaks are dry aged on the bone for a minimum of 14 days then boned and vacuum packed for a further 7-10 days to ensure the finest of eating quality.
Our sirloins are trimmed fully and have a 100% guarantee. Not that you will have to use it!
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Our steaks are dry aged on the bone for a minimum of 14 days then boned and vacuum packed for a further 7-10 days to ensure the finest of eating quality. The fillet is the most tender bit of beef we sell……however due to overwhelming demand, a LARGE price has to be paid.
Brisket is the most tender and tasty part of the fore quarter and as such makes a very special pot roast. Why not try it in a casserole with a selection of root vegetables and a tin of Irish Stout poured over it. Recipe tip cooking guidelines
A large generously cut joint on the bone suitable for an extra special occasion.
This cut requires at least 1 week’s notice for us to provide.
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This is our leanest beef roast……no fat and no waste! Recipe tip cooking guidelines
Our top selling Sunday roast……but it’s so good why wait for the weekend!
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A very tender, full of flavour joint. One for the roast beef connoisseurs.
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The King of all roast beef, fully matured with a nice covering of fat
that will protect and flavour your joint. Truly a wonderful way to spend a meal
washed down with a bottle of red. Recipe tip cooking guidelines
Your sirloin steaks are tenderised then a generous drizzle of our secret recipe “pepper sauce” is added.
We then put them into a tinfoil tub and all you have to do is bake them in the oven for approx 30minutes
……and take all the credit obviously!
This is a cut that we think is unique to us, as good as sirloin but almost half the price!
What is it? You’ll have to come in to find out. cooking guidelines
A traditional cut great for slow roasting, pot-roasting or for making soup.
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Cut from the flank, this is the stuff for making soup. Recipe tip
Makes great soup stock, potted hough or if you fancy it cooked for a long time at a low temperature,
makes a great sandwich filling, seasoned with salt, pepper and some Lea & Perrins sauce. Recipe tip
Our famous beef olives smothered with a chilli and tomato sauce. Just oven bake.
Thinly cut topside encased around our “world champion” haggis. Cook in a nice rich gravy. Delicious!
LAMB
Cut from the shoulder end of the loin, tender & tasty.
Stick them on the BBQ or under the grill. Recipe tip cooking guidelines
Is exactly what it says. Makes a change from steak mince. Recipe tip
Generally we use the neck fillets for this cut. Good for making an Irish stew.
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Our diced lamb is hand cut to be extra lean. (Limited availability for this product.)
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Boneless loin of lamb, butterfly cut. The children’s favourite.
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Cut from the rump end of the loin, a very lean tender chop cut at the knuckle.
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This is the bit of meat that joins the loin to the gigot.
Small, tasty with a good cover of fat over them. Recipe tip cooking guidelines
Prime cut rump of lamb, a bit on the expensive side but the best in life generally is !
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Boneless lamb steaks marinated in our special mint sauce.
Grill, fry or oven bake and if the weather’s nice, stick them on the BBQ!
Similar to the minted lamb, but a totally different flavour.
We can sell you this joint on the bone or if you prefer boneless. We recommend the second method as it is a
far easier joint to handle if it’s prepared in this manner.
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Breast of lamb cut into approx 250g pieces to make your Scotch broth.
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“Bones with meat on them”,good for a multitude of jobs including making soup.
We only sell Free Range Pork. Recipe tip
Lean pork finely minced, used in a lot of Italian cooking.
We only sell Free Range Pork. Recipe tip
Cut from the shoulder end of the loin, without doubt it is the tastiest bit of pork you can buy……
and remember we only sell Free Range Pork. Recipe tip cooking guidelines
Lean tender loin of pork, double cut to give you twice the flavour.
We only sell Free Range Pork Recipe tip cooking guidelines
The most tender and versatile piece of pork you can buy, sometimes known as “pork tenderloin”.
We only sell Free Range Pork. Recipe tip cooking guidelines
Hand cut and trimmed from the gigot muscles.
We only sell Free Range Pork. Recipe tip
Thinly cut pork, tenderised and then dressed with a choice of continental or Cajun flavours.
This product is best cooked shallow fried for a few minutes each side…… delicious.
We have a selection of marinades we coat our pork steaks with.
They include Chinese, Hot & Spicy, Sweet Maple and Italian to name a few.
All of these products can be oven baked, grilled or done on the BBQ
This is our economy roast that is so tasty and a sure winner for a midweek roast
the whole family will love. We only sell Free Range Pork. Recipe tip
Our leanest pork roast…… if lean is your thing, then this is your roast!
We only sell Free Range Pork. Recipe tip
The “Premier” pork roast. Quite simply if you want the best pork roast available
then this is it!
We only sell Free Range Pork. Recipe tip
Xxxtra large bone in pork, marinated in our special Portuguese pepper sauce.
Slow roast for a great meal.
This was the 1st sausage from Scotland to ever win the prestigious
“Best in the UK” award as well as numerous other accolades including
“Scottish Champions”. Made to a very special recipe for a very special sausage. cooking guidelines
A very special sausage that in its day has won the Scottish Championship as well as being a finalist in the
Champion of Champions Sausage Competition in London.
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We only use 100% Scotch beef for our steak sliced sausages and a blend of spices
that we’ve kept a guarded secret for the last 45+ years. What can taste better on a Sunday morning?
Award winning delicious black pudding…… you don’t need to go to the Highland Islands to taste award winning black pudding.
It’s made in the Forth Valley. 2008 EAST OF SCOTLAND CHAMPIIONS
Slices of haggis made to the same recipe that can be found in the famous boiling haggis.
Fruit pudding a breakfast special!
Made to a recipe we got from a butcher from Aberdeen and that’s “White Pudding Central”.
A delicious prize winning steak burger……great for the BBQ or under the grill.
A hand pressed very lean steak burger, low on fat but big on taste. cooking guidelines
One of our best selling burgers that in the past has won the title of “Best Burger in the UK”.
Extra hot steak burgers mixed with red onions and diced pepper ,great on the BBQ.
Very very hot…… eat with extreme caution.
(Not recommended for children).
A burger with a bit of a kick, it comes dressed with either a mild or hot coating.
The name tells you what’s in it and because it’s from Patrick’s you know its good.
This is our cheese pork and apple burger marinated in our special
“Portuguese” Piri Piri Sauce.
Thick and juicy pork sausage with a hint of pepper and sage……
great for making a sausage casserole.
The base of this fine sausage is our champion pork link and to that we add leeks and apple,
a sausage that’s a best seller in our shop.
We get our Scottish Champion Steak Links and add some dried black pepper
to give this sausage a real kick…… truly a sausage with attitude.
This is probably the hottest sausage for sale in the UK, and if it’s not then we can make it even hotter!
(Not recommended for children).
A thickly made sausage that’s big on flavour and taste. These sausages are supplied to
Benny Ts “Award Winning” Chip Shop in Laurieston for their sausage suppers.http://www.bennyts.co.uk/
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The children’s favourite, 2 flavours made with either
free range pork or our Scottish pasture beef.
Made to a similar recipe to our “Champion Pork” sausage,
this is the one to have on your breakfast rolls.
As above but with a generous helping of onions in them. This product can also be sold in a block and used as a
sensational stuffing for one of our free-range chickens or turkeys.
Made with exactly the same meat as our steak Lorne sausage but filled through a filling machine that gives it a firmer texture.
This is the leanest sausage we make - 90% steak and some seasoning with a touch of breadcrumbs to bind them……
makes a good sausage for a casserole with some onion gravy in it.
Our steak sliced sausage with black pudding in the middle, a real breakfast time treat.
As above but with our “World Champion” haggis in the centre.
A traditional pie made with minced lamb and a few spices,
“guid and greasy” a guilty little pleasure to enjoy now and again.
Made with Scotch style puff pastry and our champion pork sausages ……
an easy tea when mum wants the night off!
We use 100% steak mince and an onion flavoured breadcrumb
to make this sensational savoury.
Pie shell with a puff pastry lid crammed full of steak mince……
truly the "Rolls Royce" of pies.
Made with Scotch style puff pastry and filled with steak mince.
Eat hot or cold but always with a plate of chips!
We won the award for “Best Steak Pies in Central Scotland” a few years ago…
Ronald MacKenzie & Son, Johnstone (judged best in West of Scotland)
A & I Quality Butchers, Culloden. (judged best in North of Scotland)
A E Brown & Son, Turriff. (judged best in East of Scotland)
James Patrick & Son, Camelon (judged best in Central Scotland )
Charles Findlay, Galashiels (judged best in South East Scotland)
W & W Middlemass (judged best in South West Scotland)
and as most of our customers will tell you they probably still are !
Available in 1 portion,2 portion,3 portion 4 portion,6 portion and 8 portion size.
Scotch style puff pastry wrapped around our “World Champion” haggis……
all you have to do is bake it in the oven for approx 20 minutes.
We sell a big range of products from “Ramsays of Carluke” (http://www.ramsayofcarluke.co.uk/)
who without doubt are Scotland’s premier bacon curers of Ayrshire Style Bacons. It includes:-
Traditional Ayrshire Bacon , Smoked Ayrshire Streaky Bacon, Smoked Ayrshire Gigot Bacon
We now cure our own range of dry cure back bacons they are Smoked,Traditional Unsmoked and Low Salt Sweet Cured . We think its the best bit of bacon you will ever try and if you do'nt agree we will give you your money back !
Coming soon a range of our own cured Bacon Joints( still in test kitchen)
We can also slice the smoked gigot thickly for gammon steaks or cut it into a joint for you to roast.
Our own home cured gammon steaks consist of 3 styles, sweet cured, York style or mild cured.
All of these are fully cooked and just require heating up
.
Our range of kitchen ready products are truly the answer to the busy housewife’s problems.
They all come in containers to cook them in with full cooking instructions.
A tender boneless breast of chicken marinated in our special Piri Piri Sauce.
A duck fillet with a Chinese plum sauce.
Chicken fillet covered with a Spanish garlic sauce
A haggis stuffed breast of chicken wrapped in bacon……
a big seller in the festive period.
Bone in chicken pieces covered with our Jerk sauce …..
good for the oven or BBQ…mon!
Our “Best in Scotland Recipe Beef Sausages”, mixed with red onions and our special Southern style BBQ sauce
makes this an easy and very tasty meal when served with mashed potatoes.
Patricks of Camelon Gold Award Beef Stir-Fry. Tender ribbons of Scotch steak, marinated in our special sauce
then mixed with red onions and strips of fresh peppers …..delicious.
Thinly cut strips of beef marinated with a chilli and tomato sauce mixed with red onions
and fresh peppers….hot, spicy and very good!
Steak strips, pepper sauce and mixed peppers…... best served with some nice pasta!
A blend of sauce, fruit and diced vegetables with the meat of your choice.
Hand diced lamb mixed with a very tasty sauce that will have you thinking
you’re eating dinner in New Orleans.
This is a product that we have won numerous awards for over the years including
“Top 5 Lamb Products in the UK”.
Hot and spicy steak meatballs …… not for the faint of heart!
A very Scottish blend of potato, onions, haggis and sausage……
look everybody’s Granny makes the best stovies but we think ours aren’t too bad!
A boneless chicken fillet coated with a spicy coating and then covered
with our special blend of curry sauce.
A breaded fillet of plump chicken with a lemon and coriander sauce.
Like the lemon chicken but with a chilli and pineapple sauce.
This time we use a Southern style Cajun sauce.
Thinly cut steak ribbons marinated in a red wine sauce, mixed vegetables,
and finally a touch of Dublin’s finest added to give it a delicious flavour.