Play it again, Sam 13 December 2019 Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
In this week's issue... Play it again, Sam Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
Read More
Search

fresh food prices

01 January 2000
fresh food prices

MEAT

Beef, veal, lamb and pork cuts and prices are based on the quality and trim specified in the National Association of Catering Butchers' Meat Buyer's Guide, with prices supplied by NACB members.

Beef prices from Glasgow relate to Scotch beef - other sources quote for English or Welsh beef, with additional Scotch beef prices from those suppliers listed separately at the end of the beef table.

BEEF, p/lb unless otherwise stated

105 Topside whole 210 220 210 217

1057 Topside (rolled) 210 220 220 227

107 Silverside whole 190 195 210 189

1077 Silverside (rolled) 190 195 220 197

106 Top rump 180 195 260 186

1067 Top rump (rolled) 180 195 270 196

1124 Sirloin (short cut) 230 254 250 279

1154 Striploin (short cut) 370 380 370 394

111 Boneless D-rump 225 268 320 299

114 Sirloin (wing rib) 250 180

116 Fillet 520 495 560 564

178 Fillet tails 300 380 400 440

1321 Forerib (carvery cut) 165 168 155 154

1325 Forerib (boned and rolled) 150 150 165 130

1326 Forerib (boneless) 160 180 230 199

1357 Boneless Brisket (rolled) 130 145 200 154

144 Chuck steak 165 145 160 154

145 Chuck steak (hand diced) 165 176 170 178

1466 Boneless shin 130 140 160 117

148 Steak and kidney 140 140 150 147

149 Mince (lean) 125 136 120 126

150 Mince 100 100 115 121

170 Beef olives 270 290 280 301

171 Braising steaks (ex silverside) 190 207 240 241

172 Rump steaks, 5oz each 100 110 210 123

6oz each 120 125 128 148

7oz each 135 140 148 173

8oz each 160 165 170 198

9oz each 210 195 191 222

10oz each 230 225 212 247

16oz each 330 325 340 395

20oz each 390 385 425 494

173 T-Bone steaks (std),12oz each

14oz each

16oz each

175 Sirloin steaks, 6oz each 170 175 162 191

7oz each 190 198 193 223

8oz each 210 225 220 255

9oz each 240 250 247 287

10oz each 280 285 275 319

177 Fillet steaks, 6oz each 300 300 116 317

7oz each 350 350 135 369

8oz each 395 395 310 422

Scotch beef

1057 Topside (rolled) 250 260 250 240

107 Silverside whole 240 240 240 207

1124 Sirloin (short cut) 290 300 210 349

1154 Striploin (short cut) 440 468 420 524

111 Boneless D-rump 288 300 350 321

116 Fillet 588 600 610 692

1321 Forerib (carvery cut) 195 190 165 176

VEAL, p/lb unless otherwise stated

(D=Dutch, E=English) D D D D D E

404 Haunch 290 290 280 326

406 Topside 440 440 450 529

407 Cushion 590 600 410 984

408 Top rump/thick flank 360 320 350 379

409 Silverside 360 295 360 357

410 Whole rump 390 300 310

417 Fillet (ex loin) 640 625 660 898

419 Best end 390 400 370 375

423 Diced veal 240 220 340 344

431 Escalopes (best) 720 720 480 1044

534 Calf kidney (ex suet) 480 495 400 370

535 Calf liver 440 450 400 345

536 Calf sweetbreads 750 650 490 806

LAMB

Home-produced, p/lb unless otherwise stated

2055 Leg (boned and rolled) 210 225 230 193

2051 Leg (carvery cut) 240 260 250 249

2056 Leg (boneless) 270 270 300 269

207 Saddle 310 266 340 307

2075 Saddle (boned and rolled) 275 266 345 307

2109 Rack (larder trim) 580 540 370 729

2225 Shoulder (boned and rolled) 90 148 170 138

2226 Shoulder (boneless) 160 148 210 199

226 Diced lamb (stewing) 180 180 200 235

227 Diced lamb (kebabs) 320 295 400 367

228 Minced lamb 170 130 210 186

238 Leg steaks (bone-in) 310 400 300 295

2386 Leg steaks (boneless) 420 400 360

239 Leg steaks (ex topside) 400 425 370

2418 Loin chops (trimmed) 280 280 370 487

242 Noisettes 490 525 440 1141

243 Crown chops (Barnsley) 280 280 380 517

2448 Cutlets (trimmed) 280 290 380 574

2449 Cutlets (French trimmed) 640 525 440 831

New Zealand, p/lb unless otherwise stated

2055 Leg (boned and rolled) 160 144 170 126

2051 Leg (carvery cut) 180 168 180 158

2056 Leg (boneless) 195 195 220 177

207 Saddle 220 200 190 157

2075 Saddle (boned and rolled) 220 200 210 157

2109 Rack (larder trim) 390 395 280 375

2225 Shoulder (boned and rolled) 80 134 120 106

2226 Shoulder (boneless) 125 134 130 159

226 Diced lamb (stewing) 160 145 190 190

227 Diced lamb (kebabs) 250 250 220 211

228 Minced lamb 140 125 150 186

238 Leg steaks (bone-in) 300 300 225 207

2386 Leg steaks (boneless) 350 350 248 218

239 Leg steaks (ex topside) 350 380 256

2418 Loin chops (trimmed) 280 200 240 225

242 Noisettes 380 395 330 485

243 Crown chops (Barnsley) 220 220 250 280

2448 Cutlets (trimmed) 270 220 220 225

2449 Cutlets (French trimmed) 380 395 310 442

PORK, p/lb unless otherwise stated

305 Leg 98 100 130 81

3051 Leg (carvery cut) 110 120 145 93

3055 Leg (boned and rolled) 106 110 145 81

3056 Leg (boneless) 125 137 155 101

307 Short loin 140 135 150 100

3076 Short loin (boneless) 190 175 240 134

3086 Middle loin (boned and rindless) 180 175 250 190

313 Fillet (tenderloin) 295 285 340 215

316 Shoulder 78 70 130 58

3166 Shoulder (boneless) 120 98 150 77

320 Barbecue spare ribs (belly ribs) 128 100 130 122

321 Diced pork 140 140 160 174

322 Minced pork 130 130 160 156

330 Escalopes 250 265 340 267

3318 Chops (trimmed) 170 168 170 149

POULTRY

All prices in p/lb unless otherwise stated

Chicken breast fillet (boneless) 230 240 240 325 195

Chicken supreme, 6oz each 86 80 84 94 85

7oz each 100 98 98 108 85

8oz each 110 114 112 122 105

Magret duck breast 390 368 370 495 365

Chicken oven-ready, 21/2-3lb 68 69 74 84 53

3-4lb 68 69 74 84 53

4-5lb 68 70 80 84 58

Poussin oven-ready, 12-16oz 130 125 130 167 130

Turkey farm-fresh oven-ready, 20-25lb 85 82 90 95 75

(with giblets), 25lb+ 85 82 96 95 75

Turkey crown, 15-30lb 135 139 150 147 145

Norfolk duck oven-ready, 31/2-5lb 125 134 148 134 120

Goose oven-ready 220 180 330 190

Quail oven-ready each 115 100 118 106 95

Guinea fowl 148 150 140 178 170

GAME

All prices in p/lb unless otherwise stated

Pheasant -(frozen) each 320 270 335 315 250

Partridge each 380 295 410

Grouse each 950 630 580

Mallard each 350 450 260

Teal each 210

Widgeon each 220

Pigeon each 110 110 145 120

Rabbit 210 190 88 105

Hare each 650 480 710 400

Wild boar, saddle 395 420 510 430

haunch 360 360 330

Venison, haunch 235 220 325 285

saddle 450 365 380 607 495

striploin 680 650 600 670

loin 450 425 385 607 670

diced venison 340 240 260 257 250

steaks 700 620 650 833 590

chops 800 460 410 861 500

FRESH FISH

All prices in p/lb except where otherwise indicated

Sea Bream 295 120 380 240 260

Brill 430 395 295 320 375 345

Cod whole 135 100 165 125 170 170

Cod fillet 195 185 205 240 235 225

Dover sole, small 8-12oz 490 385 200 520 620 670

medium 12-14oz 490 540 395 510 650 670

large 14oz plus 480 640 595 490 680 670

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!