Preparation Room: The preparation of fresh meats takes place in a large (100m3) room with full air-conditioning and modern equipment

Chill Room: Our extensive stock of fresh meat is stored in 250m3 'Chill Room' which is adjacent to the Preparation Room and is maintained at a temperature below 5°C

Freezer Room: Out of season game is stored in our Freezer Room, which is maintained at a temperature of below -18°C

Equipment: To ensure consistent portion control and meat freshness we use

- Digital scales for each butcher
- Avery Berkel Scale & Labeller
- Turbovac 'Vacuum Sealer'
- Industrial mincer (5 kilowatt)

Note: We do not use a 'Dicing machine' as we believe that meat should be diced and trimmed by hand to ensure that a consistent quality is achieved.