Quality is at the heart of the business. David says "Our meat is not cheap, but it is the best you can buy. There has to be a price for quality. We know we offer good value, we are about quality and value, not price."

David is a member of The Guild of Q Butchers, an elite grouping of quality conscious butchers from all over the UK, and a member of the National Federation of Meat and Food Traders and is committed to high standards of food hygiene and customer service. He is also an associate member of The Guild of Scotch Quality Meat Suppliers, a member of The Guild of Fine Food Retailers and is honoured to be a Liveryman of the Worshipful Company of Butchers of London.

The quality meat he sells has been acknowledged in the awarding of several prizes over the years for his sausages, meat products and burgers. He is noted locally and nationally for his creation of "The Cushion of Lamb", a boneless shoulder of lamb trimmed of excess fat and gristle, then either left plain, or filled with a choice of stuffing, and then rolled into the shape of a cushion.

QUALITY BASED UPON SUPPLY

Quality in meat starts at the farm. Years of experience and a little trial and error, have enabled David to find the best sources of quality meat from all over Britain. Qbutcher.com only buys from approved abattoirs and all beef comes from fully traceable stock. It is not only tasty, but also, safe.

David is a Scotch Beef Specialist. He insists on his suppliers only providing the best even when it costs more. They know he will reject and send back below standard product and, therefore, make sure he gets the finest quality.

Among Qbutcher.com suppliers are some who are part of the "Rare Breeds" initiative and such specialities as Gloucestershire Old Spot Pork can be ordered on request.

QUALITY BASED ON SKILL & CARE

Using the best suppliers is only the start. The key to quality meat for qbutcher.com lies in the skill of the butcher. It is here that David, Paul and the team bring years of experience and knowledge. Every cut of meat is carefully inspected on delivery. Nothing is sold immediately. Depending on the maturity on delivery, David decides when the meat will be ready for sale. Like good wine, good meat needs time to mature. On average beef is shop matured for 2 to 3 weeks. This gives the meat time to develop full flavour and be tender and succulent. The next stage is trimming and preparation. The right balance between fat and lean needs to be chosen for every cut. Everything you get on a piece of meat from qbutcher.com you can eat (except the string - but even this is the best quality).

Qbutcher.com supplies meat to eat, not throwaway. We do the trimming for you.