National Butchers’ Week
"The Big Four" Steaks
Our award-winning Ribeye Steaks are traditionally prepared and matured here in Aberdeenshire. Due to the generous marbling and fat content of this cut, our Ribeye Steaks pack a big hit of intensely rich, beefy flavour.
Our Centre Cut Fillet Steaks are cut by hand, from a lesser used muscle, and matured for at least 28 days, in our Aberdeenshire butchery, to give them their award-winning tenderness with the finest taste.
Our Traditional Rump Steaks are cut by hand in our Aberdeenshire butchery and matured for at least 35 days. Due to the area these Steaks are cut from and thin layer of fat around the edge, to enhance the flavour when cooked, these steaks are packed full of robust flavour.
As the muscle in the Sirloin area is quite active, Sirloin Steaks are typically leaner with subtle marbling. Our Sirloin Steaks are hand-prepared and traditionally matured, in our Aberdeenshire butchery, for at least 28 days to give them an award-winning balance of tenderness and notably rich, meaty flavour.
Beef
Our grass-fed, naturally-reared British beef is renowned for its superior flavour throughout the world. Grass-feeding results in fine marbling and a healthy, firm texture. We cut many of our beef portions from the finer parts of each primal cut; Fillet Steaks from the centre of the whole fillet and Sirloin Steaks from the striploin. Even our humbler cuts receive skilful hand-crafted butchery, which means more meat and less sinew, fat and gristle.
Lamb
Grass-fed, naturally-reared and traditionally matured, our lamb has a distinctive sweet flavour and a succulent, tender finish. Donald Russell lamb is matured for a minimum of 10 days, varying depending on the season. Our butchers use their skill and experience to ensure the lamb has just the right length of maturation. This traditional process really makes a difference in improving the tenderness, flavour and succulence of our naturally reared lamb.
Pork
Our pork is sweet, moist and full of rustic flavour – the result of traditional rearing methods and genuine care for animal welfare. We prepare all our pork to the same high kitchen ready standards as our other meat. From roast dinners with mouth-watering crackling to handy prepared meals, we're proud to bring premium Pork meat online.
Poultry & Game
At Donald Russell, we're proud to offer a brilliant selection of game meat and poultry. We source our poultry from British farmers, renowned for their passion for welfare and quality. Our game birds are genuinely wild along with our Scottish venison, which is traditionally hunted and rich in colour with a superb natural flavour.
Prestige Steaks
Fillet Steak Salt Aged Heritage Breed
Savour the classic flavour of the most luxurious steaks. Exquisitely tender, these steaks are perfect for the most special of occasions.
220g, serves 1
Fillet Steak Salt Aged Heritage Breed
Côte de Boeuf Salt Aged Heritage Breed
This classic continental restaurant steak has been given the luxury treatment by our expert Butchers.
450g, serves 1
Côte de Boeuf Salt Aged Heritage Breed
Great Taste Award Winners
Judges Comments: "They have been beautifully butchered. The meat is tender, moist and melts in the mouth. It has a delicious, moreish, exceptional flavour. It is as good a piece of lamb as you will find."
Judges Comments: "A beautifully presented product with lovely golden pastry and an artisan feel. The fillet steak inside is cooked just right, with the duxelles layer giving extra flavour and an added dimension."
Judges Comments: "This is a substantial cut of beef that cooks well. It is tender and succulent, with a clean, slightly sweet flavour. The judges appreciated the rich, beefy depth of flavour."
Judges Comments: "Gentle, mellow flavour and really moist meat. What impressed us most was the crisp skin, decadent and still delicate. This is an outstanding product."
Celebrate the art of craft butchery
We're passionate about the traditional skills of craft butchery and passing them on to the next generation. Even with all the advances in technology which make the job easier, it's essential to have an expert touch, what we call the 'Butcher's eye'. We work with all of our team to make sure that this is passed on along with the skills and techniques needed to do the job.
There are a lot of skills a Butcher needs, but if we had to choose the most important, it would be hand-eye coordination. Hand-eye coordination is an essential skill for Butchers, as it enables them to work quickly and efficiently with a sharp knife without risking injury.
In addition to hand-eye coordination, depth perception is also a crucial skill. This allows them to estimate precisely how much meat to cut. This way they can reduce waste and make each cut visually pleasing.
Our continuous commitment to quality
At Donald Russell, we don’t just cut and sell meat, we own the whole process. We control the buying, aging, cutting, packaging and selling, in order to allow us to bring you the best quality meat from our butchery to your dinner table.
This quality control happens all the way through the process. Anything that's not good enough for the finest Chefs isn't good enough for our customers.
You might think fresher is better, but when it comes to meat, the aging process is crucial. It transforms the good cuts into great ones. Aging refers to the time that the meat is stored under controlled conditions to improve its tenderness, texture, and flavour. Anyone who has tasted a properly aged steak can attest to the remarkable difference. Aging allows for the development of complex flavours and unique aromas that you simply won’t find in fresh meat.
