Quality merchants since 1940
It started as a pig farm. The farm became a pork wholesaler; the wholesaler became a modern meat and food processor, with a farm shop at the front.
The farm came first
Farm Meat Market began as a pig farm, and the farm is still where the standard is set.
The farm grew into a pork wholesaler. The wholesaler grew into what Buskett Road is today: a modern meat and food processor - butchery, cold store and import desk under BCK Ventures Limited - with a farm shop at the front. We supply restaurants, hotels, caterers, retailers and the people who walk through the door.
Pig farm, pork wholesaler, meat and food processor: three chapters, one standard, since 1940.
How we work
Bought to a written spec
Marbling, yield and consistency are specified before anything is ordered. We reject against that spec, not against a photograph.
Cut by our own butchers
Portioning, trimming, tying and packing happen here. If your kitchen works to 220g, that is what arrives.
Kept cold, start to finish
Temperature-controlled from intake to dispatch. Delivery days and cut-off times are set with your rep, account by account.
Global sourcing & importation
We import it ourselves
Ireland for Angus beef and pork. Uruguay, Argentina and Brazil for grain- and grass-fed beef. Australia and New Zealand for lamb, venison and Wagyu. Spain for Ibérico, France and Italy for the specialities. We buy direct and land it into our own cold store, so nothing changes hands between the producer and us - and there is no surprise on the spec.
Food safety
Traceable, lot by lot
Every line is traceable to its producer and its lot. Stock is booked in against its paperwork, held in our own temperature-controlled cold store, and picked so that what leaves the building can be matched back to what arrived.
If your own audit needs documentation from us - specifications, certificates of origin, temperature records - ask your account manager and we will send it.
Honest meat, from farm to fork
