This week’s counter.

Marbled, rich and deeply beefy. We dry-age bone-in fore ribs for 45 days, then cut steaks to the thickness you ask for.

A firmer, leaner steak with a ribbon of fat along one side. Leave the fat on and render it first.

The tenderest cut on the animal. Order a whole centre-cut fillet for Wellington.

From the shoulder blade. Braise it whole until it falls apart, or ask us to cut thin flat-iron steaks.

Boned and rolled by hand for pot roasts, or left flat on request for the smoker.

Chuck and brisket trim, minced fresh every morning. Ask for a coarse grind for burgers.

Layered, fatty and made for crackling. We score it for you if you ask.

The cut for pulled pork and Sunday roasts that look after themselves.

Cut thick with the fat cap on. Season well and render the fat edge in the pan first.

Our house recipe since 1958: shoulder pork, white pepper, mace and sage. 85% meat, no fillers.

Cured by hand in the back room for ten days, then smoked over beech. Sliced to order.

French-trimmed eight-bone racks. Ask us to tie two together as a guard of honour.

Hogget is lamb over a year old, with more flavour. Bone in or boned and rolled.

Whole, half or butterflied. We take the bone out for the barbecue if you ask.

Slow-grown and air-chilled, with yellow fat and real flavour. 1.6 to 2.4 kg.

The best value on the bird. Skin on and bone in for the most flavour.

Lean, wild and full of flavour. In season from October.

Priced each. October to January only. A brace feeds four.