The flesh of a cow, bull, or ox, used as food. Originating from old French beef, from Latin bos ‘ox’. Spencer’s supply Scotland's finest Aberdeen Angus from Millers of Speyside as well as English and imported.
- Bavette
- Beef Olives
- Diced Chuck Steak
- Featherblade
- Fillet
- Fillet Tails/Strog
- Forerib (On The Bone)
- Fresh Brisket
- Middle cut Fillet/Fillet Steaks
- Mince 90% VL
- Ox Cheek
- Ox Tail
- ROLLED RIB/RIBEYE STEAKS
- SALT BRISKET
- SHORT RIBS
- SIRLOIN (ON THE BONE)
- STEAK & KIDNEY MIX
- STRIPLOIN 6-7kg
- STRIPLOIN 28 DAY AGED
- STRIPLOIN/SIRLOIN STEAKS
- T BONE STEAKS
- TOP RUMP STROG
- TOPSIDE
- WHOLE RUMP/RUMP STEAKS
Wild mammals or birds hunted for sport or food. Spencer’s offers a full range of game (including out of season frozen game products), Wild Boar and Venison (Both Scottish and Imported).
Please note: Game season depends on the weather. As a rough guide please follow these dates: Grouse 12 August – 10 December, Partridge 1 September – 1 February, Pheasant 15 October – 1 February, Woodcock 15 October – 1 February, Mallard 15 October – 1 February, Teal 15 October – 1 February, Snipe 15 October – 1 February
- PHEASANTS
- PARTRIDGE (RED LEG)
- GROUSE
- MALLARD OVEN READY
- PARTRIDGES RED OVEN READY
- PIGEONS OVEN READY
- PIGEON BREAST
- QUAIL BONELESS
- SQUAB PIGEON
- RABBIT
- VENISON HAUNCHES
- VENISON SADDLES
- SADDLE EYE
- VENISON DICED
- DICED GAME MIX
A young sheep. Spencer’s English Lamb is hand selected on our behalf by our long-established suppliers. This is always of the finest appearance and eating qualities.
English
- CANNONS (NETT)
- LEGS
- LOIN/SADDLE
- SHOULDER
- BEST END/RACKS
- DICED LEG
- LOIN CHOP
- CHUMP CHOP
- MID NECK FILLET
- MINCE LEG LAMB
- BONELESS CHUMP
- BREAST
- PADS
- SHANKS
Imported
- DICED LEG
- MINCE LEG LAMB
- SHANKS
The entrails and internal organs of an animal used as food. Probably originating from Dutch afval, from af ‘off’ + vallen ‘to fall’.
- OX KIDNEY
- OX HEART
- OX LIVER
- OX TONGUE
- TRIPE
- LAMB HEART
- LAMB KIDNEY
- LAMB LIVER
- LAMB BREADS
- PIG LIVER
- PIG KIDNEY
- CAUL FAT
The flesh of a pig used as food, especially when uncured. Originating from the Latin porcus ‘pig’, Spencer’s Pork has been reared and farmed to the highest industry standards which produces product with an even fat covering and a good eye muscle.
- BABY BACK RIBS
- BELLY
- CHINESE SPARE RIB
- COLLAR
- DICED LEG
- DICED SHOULDER
- ESCALOPE
- LEGS
- LOIN STEAKS
- LOINS
- MINCE
- NECK END
- PIGS CHEEK
- PIGS TROTTER
- PORK CHOPS
- PORK STRIPLOIN
- SHOULDER BONELESS
- SPARE RIB CHOP
- TENDERLOIN
Chickens, turkeys, ducks, and geese; domestic fowl. Originating from Old French pouletrie, the word: poulet or ‘pullet’. Spencer’s offer Grade A English Farmed Banham Chickens along with Free Range and Maize Fed varieties. Halal cuts are also available on request.
Chicken
- CHICKENS
- CHICKEN LEGS
- CHICKEN THIGHS
- DRUMSTICKS
- FILLET
- CROWNS/BREASTS
- SUPREME
- DICED BREAST
- DICED THIGH
- DICED MIXED
- BONES
- WINGLETS
- FRESH LIVERS
- FREE RANGE SUPREMES
- FREE RANGE CHICKENS
Turkey
- STAG TURKEY
- HEN TURKEY
- TURKEY BUTTERFLY ENGLISH
- TURKEY CROWN
- TURKEY THIGH
- DICED BREAST
- DICED LEG/THIGH
- DICED MIXED
- TURKEY ESCALOPE
- BONES
Duck
- GRESSINGHAM DUCKS
- MAGRET
- GRESSINGHAM MAGRET
- GRESSINGHAM LEGS
- DUCK LEGS
- DUCK FAT TUB
- DUCK CONFIT LEGS
- DUCK BONES
- DUCK LIVER
Other
- POUSSIN
- CORN FED CHICKENS
- CORN FED SUPREME
- POULET NOIR
- SMOKED SUPREME
- SMOKED MAGRET
- G/FOWL
- G/FOWL SUPREME
- SMOKED CHICKEN
- TIN FOIE GRAS
- DUCK FOIE GRAS
- QUAIL OVEN READY
- QUAIL BONELESS
- GOOSE BREAST
- GOOSE FAT (1kg TUB)
The flesh of a calf, used as food. Originating from Old French veal or from Latin vitellus ‘small calf’. Spencer’s supplies both Dutch milk fed and Rose UK Veal.
- LOIN
- STRIPLOIN
- CHOP
- FILLET HASS
- PIE VEAL (TOP RUMP)
- ESCALOPE (TOPSIDE)
- CUSHION
- TOP RUMP
- MINCE
- CALF LIVER
- BONES
- BREADS
- CALF FEET
- OSSO BUCCO
- CALF KIDNEY
- CALF CHEEK
