Butchery

Premium Beef, Pork & Lamb Online in the UK

FINE & WILD carries a curated selection of premium beef, pork, and lamb from producers who prioritise breed, terroir, and time over volume. These are not commodity cuts — they're the result of specific breeding programmes, traditional farming methods, and careful ageing that produce meat with genuine character. The difference is immediately apparent in the flavour, texture, and fat quality. In an era where meat consumption carries environmental and ethical implications, these selections embody the philosophy of less but better: buy less, buy well, and make it count.

Beef

Sashi Beef — Finland

Sashi is one of the most distinctive beef programmes in Europe. Raised in Finland using Ayrshire cattle — a Scottish dairy breed not traditionally associated with beef — Sashi has developed a loyal following among chefs and butchers for its exceptional marbling and clean, mineral flavour. The Finnish climate and Sashi's proprietary finishing programme produce intramuscular fat distribution more commonly associated with Wagyu, but with a European character all its own. We carry Sashi as dry-aged côte de boeuf, wing rib, and rib roast — all serious centrepiece cuts that reward proper resting and simple seasoning.

Galician Beef — Discarlux & Miguel Vergara

Galician beef from northwest Spain has become one of the most celebrated beef traditions in European gastronomy. The cattle — typically older animals from dairy herds, often Rubia Gallega — are raised slowly on natural pasture and develop deep, complex flavour with a distinctive golden fat. Galician beef is prized for its intensity: darker in colour, richer in taste, and with a depth that younger, faster-grown beef simply cannot achieve.

We carry Discarlux dry aged prime rib and Miguel Vergara Angus bone-in sirloin. Miguel Vergara is one of Spain's most respected beef producers, combining Angus genetics with Spanish terroir and traditional ageing. Both are bold, flavourful steaks that benefit from high-heat cooking and confident seasoning.

Australian Wagyu — Westholme

Westholme is one of Australia's leading Wagyu producers, raising fullblood and crossbred Wagyu cattle from Japanese genetics on vast Australian stations. The result is beef with significantly more marbling than standard Angus but at a more accessible price point than Japanese A5.

It's worth understanding how Australian Wagyu differs from Japanese. The breed genetics originate from the same Japanese bloodlines, but the farming environment, feed programmes, and scale are different. Crucially, the grading systems are not equivalent. Japan uses the JMGA scale — A1 through A5 with a Beef Marbling Standard (BMS) of 1 to 12 — which captures fine distinctions at the very top end. Australia uses the AUS-MEAT system, which scores marbling from 0 to 9+. The Australian system is less granular at the upper end, meaning there's a wider spread of quality within the top scores than in the Japanese system. Australian Wagyu is excellent beef in its own right — richer and more marbled than any conventional breed — but it's a different product from Japanese A5. For our Japanese Wagyu and Kobe range, see the Japanese Kobe & Wagyu collection.

We carry Westholme as sirloin steak and tomahawk — both impressive cuts with visible marbling and rich, buttery flavour.

Stockyard Australian Black Angus

Stockyard is one of Australia's premier grain-fed Angus programmes, producing beef with consistent marbling, tender texture, and clean beef flavour. Grain-fed for a minimum of 150 days, Stockyard cattle develop even fat distribution and a depth of flavour that grass-fed Angus alone doesn't always achieve. We carry Stockyard ribeye, fillet, and sirloin — all excellent everyday premium steaks that deliver reliable quality without the price point of Wagyu.

Omugi Beef

A newer addition to the range. Omugi — meaning barley in Japanese — is a barley-fed beef programme producing well-marbled, flavourful steaks with a distinctive character derived from the grain finishing. We carry sirloin and ribeye. A strong option for anyone looking for something a step above standard Angus with interesting provenance.

Dry Ageing

Many of the steaks in this collection are dry aged — a process where beef is hung in a controlled environment for an extended period, allowing natural enzymes to break down muscle fibre while moisture slowly evaporates. The result is more concentrated beef flavour, a deeper colour, and a tenderness that wet-aged or fresh beef doesn't match. Dry ageing also develops complex, nutty, almost savoury notes that are immediately recognisable. Our Sashi and Discarlux cuts are dry aged as standard. It's one of the clearest indicators of quality in beef, and one of the main reasons premium steaks taste fundamentally different from supermarket equivalents.

Pork

Legado Ibérico

Fresh Ibérico pork cuts from the same breed behind the world's finest cured ham. Ibérico pigs are genetically predisposed to infiltrate fat into the muscle — similar to Wagyu in cattle — producing pork with visible marbling, rich flavour, and a succulence that standard pork breeds cannot replicate. The fat has a distinctive nutty, sweet character, particularly in acorn-finished animals.

We carry a range of Legado Ibérico fresh cuts: presa (the prized shoulder muscle), secreto (the marbled flap between the shoulder and belly), cheeks (slow-braising cut with deep flavour), rack, and loin steaks. These cuts cook more like beef than conventional pork — presa and secreto are best served pink, and all benefit from high heat and simple seasoning. For Ibérico cured products — jamón, paleta, and sliced — see the Jamón Ibérico collection.

Kurobuta Pork

Kurobuta is the Japanese name for Berkshire pork — a heritage breed prized for its dark, richly flavoured meat and generous fat cover. Often called the Wagyu of pork, Kurobuta has a depth of flavour and juiciness that modern lean breeds have lost. We carry Kurobuta as chops — thick-cut, bone-in, and outstanding on the grill or in a hot pan.

Ibaïama Pork

A Basque pork breed from the French Pays Basque — raised outdoors on natural forage with a focus on animal welfare and traditional farming. The meat is darker, richer, and more complex than standard pork, with excellent fat quality. We carry Ibaïama as belly — one of the finest pork belly cuts available, ideal for slow roasting until the fat renders and the skin crisps.

Lamb

Lumina Lamb — New Zealand

Lumina is a premium New Zealand lamb programme developed specifically for eating quality. The lambs are a cross of specific breeds selected for tenderness, flavour, and consistent fat cover — producing meat that is milder and more refined than standard lamb, with a sweetness and delicacy that works across a wide range of preparations. Grass-fed year round on New Zealand pasture.

We carry Lumina as roasting joints (shoulder and leg), rack, and loins. The rack is a natural centrepiece — roast at high heat until pink in the centre and rest well. The loins are quick-cooking and elegant. The roasting joints suit both fast, hot roasting and slower, gentler methods depending on the cut.

Freezing & Delivery

All butchery cuts in this collection are delivered frozen. We use IQF (individually quick frozen) processing, which freezes meat rapidly at extremely low temperatures. The speed of freezing is critical — slow freezing allows large ice crystals to form within the muscle fibre, which damage the cell structure and cause moisture loss on defrosting. IQF freezing prevents this by forming only tiny ice crystals, so when the meat thaws it retains its original texture, moisture, and eating quality. Properly IQF-frozen meat defrosts to the same standard as fresh product.

Freezing also plays an important role in reducing food waste — something we feel strongly about. Premium meat that sits in a fridge has a narrow window before it must be used or discarded. Frozen properly, it can be stored for months and used exactly when you need it, with no compromise on quality and nothing thrown away. It aligns with the less but better approach: buy well, store well, waste nothing.

To defrost, remove from packaging, place on a plate, and thaw overnight in the fridge. Bring steaks to room temperature for 30 minutes before cooking. All cuts are shipped in insulated packaging with ice packs via express courier service. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. For orders over £225, weekday delivery is complimentary.