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| Althams Catering Butchers |
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Mission Statement
To excel in meeting all our customers requirements in the supply of Prime Meats and our extensive range of other food products combined with a genuine commitment to ongoing investment in technology, Our plant and workforce with the objective of maintaining the highest of quality and service at all times" |
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| Provenance |
| The provenance on our products as to there origin and the links in the food chain to our customers provides a clear record and assurance to all our discerning customers that they can purchase our products with confidence. |
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| Purchasing |
| As Catering Butchers we believe we have one of the most extensive and creative product ranges. We purchase all our products from local, national and international suppliers who are required to have a full EC License to ensure compliance of all EC Directives and Regulations which we demand. |
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| Traceability |
| All our products have full traceability throughout the entire process which enables the product to be traced throughout the entire process from the field to the point of delivery to the customer. |
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| HACCP & Risk Assessment |
| All key areas of our business are subject to full Hazard Analysis and Critical Control Point (HACCP). Detailed checks are documented and recorded to ensure complete quality assurance. |
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| Microbiological |
| To ensure and maintain the highest quality standards we use an independent UKAS accredited microbiological laboratory to carry out random product sampling. |
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| Training |
| All members of food production and handling have the Basic Food Hygiene Certificate. The managers have Intermediate and Advanced Food Hygiene Certificates. All new members are enrolled on a NVQ in Meat & Poultry. |
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| Quality Assurance |
| We have a dedicated QA team who carry out internal and external audits, working alongside the Meat Hygiene Service (MHS). |
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| Accreditations |
Audited by CMi and certificated to the BRC Global Standard – Food (Issue 4)
UK 4578 EC (Full through put cutting plant)
ISO 9001:2000. |
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| Factory Inspections |
| Visits are recommended and customers are welcome to inspect our factory. Please telephone 01524 33433 and ask for Richard Altham to arrange a mutually convenient date. |
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| Althams Quality Assured Beef and Lamb |
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Althams Quality Assured English Beef and Lamb is naturally
reared and sourced from local assured farms.
These farms operate to the standards required
by the EBLEX Quality Standard Mark Scheme and
only the animals personally inspected by James or
Richard Altham are allowed to carry the AQA mark.
Traditionally prepared by our team of specialist butchers to
your exact specification, Althams Quality Assured English
Beef and Lamb will provide you with superb eating quality.
For more information about Althams
Quality Assured English Beef and Lamb
please refer to our AQA brochure. |
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| Certified Aberdeen Angus Beef |
| Althams source authentic Scotch Aberdeen Angus Beef. The cattle comes from Aberdeen Angus farm members. The meat has exceptional quality, the marbling ensures tenderness and flavour. All CAAB is aged for a minimum of 21 days. |
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| Code |
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kg |
| AA105 |
Topside (whole) |
7-9 |
| AA1057 |
Topside Joint (B+R) |
3-5 |
| AA107 |
Silverside |
6-8 |
| AA133 |
Rib Eye |
2-3 |
| AA131 |
Rib Roast |
7-9 |
| AA111 |
'D' Rump |
5-6 |
| AA112 |
Sirloin on Bone |
9-12 |
| AA1154 |
Striploin |
5-7 |
| AA116 |
Fillets 5/6lb |
2-3 |
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| Wagyu Beef |
| As a result of our launch on the 1st August 2004, Althams Catering Butchers were the first in the North West to supply fresh Wagyu "Kobe" Beef to our more discerning customers. |
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| Code |
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kg |
| W116 |
Fillet |
2½ - 3 |
| W115 |
Striploin |
5 - 6 |
| W133 |
Rib Eye |
5 |
| W111 |
'D' Rump |
5 |
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According to leading international chefs and gourmets Wagyu Beef deserves the designation of best beef in the world. This meat is of outstanding quality and is praised as the most tender, juiciest and the most tasteful. Wagyu Beef has fine texture in the muscle with soft lustrous fat and a good degree of marbling. The marbling ensures tenderness, juiciness and the very characteristic flavour that stands above all other kinds of premium quality beef.
PLEASE ENQUIRE ABOUT AVAILABITY |
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| Prime Beef |
| Althams Quality Prime Beef is only selected from the finest farm assured stock locally, in England, Scotland, Wales and Ireland. The beef is aged from 14 to 21 days. Once matured it will be butchered by our specialists to the customer's specification. |
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| Code |
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kg |
| 105 |
Topside |
8-12 |
| 1057 |
Topside (Rolled) |
3-8 |
| 1077 |
Silverside (Rolled) |
4-8 |
| 111 |
Boneless 'D' Rump |
4-8 |
| 1124 |
Sirloin (Short Cut on the Bone) |
9-14 |
| 1125 |
Sirloin (Boned and Rolled) |
12-17 |
| 115 |
Striploin (Roasting) |
4-6 |
| 1154 |
Striploin (Short Cut Grilling) |
5-9 |
| 116 |
Fillet (Standard) |
2-3 |
| 117 |
Rump Fillet (Chateaubriand) |
0.5 |
| 118 |
Loin Fillet |
1-2 |
| 131 |
Forerib (on Bone) |
6-8 |
| 1321 |
Forerib (Carvery Cut) |
5-8 |
| 1325 |
Forerib (Boned and Rolled) |
6-10 |
| 1328 |
Forerib (Boneless) |
5-9 |
| 133 |
Rib Eye Roll |
2-4 |
| 1357 |
Boneless Brisket (Rolled) |
7-11 |
| 145 |
Chuck Steak (Hand Diced) |
2.5-5 |
| 145S |
Premium Hand Diced Steak |
2.5-5 |
| 1466 |
Boneless Shin |
as specified |
| 147 |
Pie Meat |
2.5-5 |
| 148 |
Steak and Kidney |
2.5-5 |
| 149 |
Steak Mince |
2.5-5 |
| 150 |
Mince |
2.5-5 |
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| Beef Portion Control |
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| Code |
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g |
| 170 |
Sizzle Steak (Top Rump) |
114-230 |
| 171 |
Braising Steaks (ex Silverside) |
115-230 |
| 172 |
Rump Steaks |
115-454 |
| 1729 |
Rump Eye or Pave Steaks |
as specified |
| 1734 |
'T' Bone Steaks (Short Cut) |
400-550 |
| 1754 |
Sirloin Steaks (Short Cut) |
114-340 |
| 1758 |
Sirloin Steaks (Special Trim) |
114-340 |
| 1759 |
Sirloin Steaks (Larder Trim) |
114-340 |
| 177 |
Fillet Steaks (Standard) |
114-340 |
| 1778 |
Fillet Steaks (Special Trim) |
114-340 |
| 1779 |
Fillet Steaks (Larder Trim) |
114-340 |
| 1179C |
Fillet Steak Centre Cut (Larder Trim) |
as specified |
| 178 |
Fillet Tails |
as specified |
| 1785 |
Fillet Tails (Stroganoff) |
as specified |
| 179 |
Rib Steaks (Bone In) |
340-450 |
| 180 |
Rib Eye Steaks |
114-340 |
| 181 |
Braising Steaks |
115-230 |
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| The above Steaks are available in Aberdeen Angus, Prime Beef and Imported Beef. All sizes available. |
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| Imported Beef |
Althams only use selected brands from Australia and South America. All plants are EC Approved
with complete traceability and subject to stringent Food Safety Standards. |
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| Code |
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kg |
| IMP1057 |
Topside |
6-9 |
| IMP1077 |
Silverside |
5-8 |
| IMP1111 |
'D' Rump |
4-6 |
| IMP133 |
Rib Eyes |
2-3 |
| IMP1154 |
Grilling Striploins |
4-6 |
| IMP1154R |
Roasting Striploin |
4-5 |
| IMP1168 |
Fillets (chain off) |
3-5 |
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| Prime British Lamb |
| Althams Prime Lamb is sourced from Approved Suppliers with the lamb coming from The Lake District, Wales and The Yorkshire Dales. These natural areas produce a tender and flavourful meat. The Lamb is hung for 7 to 14 days. Once matured it will be butchered by our specialists to the customer's specification. |
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| Code |
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kg |
| 200 |
Carcase |
18-25 |
| 204 |
Leg (on Bone) |
3-4 |
| 2041 |
Leg (Carvery) |
3-4 |
| 2045 |
Leg (Boned and Rolled) |
3-4 |
| 2046 |
Leg (Boneless) |
2-4 |
| 2064 |
Saddle Lamb |
6-10 |
| 2066S |
Loin Lamb (Boned and Rolled) |
4-6 |
| 2094 |
Best End (Short) |
2-3 |
| 2109 |
Rack (Larder Trim) F/T/C (Gross) |
0.5-1 |
| 2109 |
Rack (Larder Trim) F/T/C (Nett) |
0.5-1 |
| 221 |
Short Fore Quarter (on Bone) |
5-9 |
| 222 |
Shoulder (Oyster Cut) |
2-3 |
| 2225 |
Shoulder (Boneless) (bones supplied) |
3-4 |
| 2226 |
Shoulder (Boneless) (bones not supplied) |
2-3 |
| 225 |
Breast |
1-2 |
| 226 |
Diced Lamb (Stewing/Shoulder) |
2.5-5 |
| 227 |
Hand Diced Lamb (Leg) |
2.5-5 |
| 228 |
Minced Lamb |
2.5-5 |
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| Lamb Portion Control |
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| Code |
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g |
| 238 |
Leg Steaks (Bone in) |
170-230 |
| 2386 |
Leg Steaks (Boneless) |
115-284 |
| 240 |
Lamb Shanks |
350-550 |
| 2418 |
Loin Chops (Trimmed) |
85-230 |
| 242 |
Noisettes |
60-115 |
| 243 |
Crown Chops (Barnsley) |
114-230 |
| 2448 |
Cutlets (Trimmed) |
85-230 |
| 2448A |
Butterfly Cutlets |
170-285 |
| 2449 |
Cutlets (French Trimmed) |
85-170 |
| 246 |
Valentine Steaks |
115-170 |
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| Lamb Special Items |
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| Code |
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Wt. |
| 250 |
Paulliac Lamb |
7-10kg |
| LS1 |
Lamb Spare Ribs (Cut up) |
85g |
| LS2 |
Lamb Cannon (Larder Trim) |
115-220g |
| LS3 |
Lamb Striploin |
115-220g |
| LS4 |
Lamb Tenderloin (Fillet) |
85g |
| LS5 |
Lamb Rump (Boneless) |
200-250g |
| LS6 |
Lamb Neck Fillet |
115g+ |
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| Mutton |
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| Code |
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kg |
| MS1 |
Mutton Leg (Boneless) |
2-3 |
| MS2 |
Mutton Leg (Diced) |
2.5-5 |
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| Imported Lamb |
| Althams Imported Lamb is sourced from EC Approved plants, mainly in New Zealand and Australia. |
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| Code |
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Wt. |
| 2045 |
Leg Lamb (bone in) |
3-4kg |
| 2046 |
Leg Lamb (boneless) |
1.5-2.5 |
| 240 |
Lamb Shanks |
400-600g |
| 2085 |
1 Rib Loin Lamb (bone in) |
1kg |
| 2418 |
Loin Chops |
85-200g |
| 249 |
7/8oz Boneless Lamb Rumps |
170-230g |
| 2448 |
Lamb Cutlets |
85-200g |
| 2109 |
Racks F/T/C (Gross) |
600-800g |
| 229 |
Lamb Henry (Shoulder) |
450-750g |
| 224 |
Lamb Neck Fillet |
110g |
| 226 |
Diced Shoulder Lamb |
2.5-5kg |
| 227 |
Diced Leg Lamb |
2.5-5kg |
| 238 |
Leg Lamb Steaks (bone in) |
170-230g |
| 2386 |
Leg Lamb Steaks (boneless) |
170-230g |
| 228 |
Minced Lamb |
2.5-5kg |
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| Prime British Pork |
Althams Prime Pork is specially selected from local Farm Assured stock, maintaining all of the animals'
welfare and quality standards of British Pork. Prime Pork is aged for 4-6 days. |
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| Code |
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kg |
| 302 |
Side (ex Head) |
25-32 |
| 305 |
Leg |
8-10 |
| 3051 |
Leg (Carvery Cut) |
6-8 |
| 3055 |
Leg (Boned and Rolled) |
7-9 |
| 3056 |
Leg (Boneless) |
3-8 |
| 307 |
Short Loin |
6-9 |
| 3075 |
Short Loin (Boned and Rolled) |
6-8 |
| 3076 |
Short Loin (Boneless) |
4-8 |
| 313 |
Fillet Tenderloin |
0.5-1 |
| 314 |
Belly |
4-6 |
| 3166 |
Shoulder (Boneless) |
6-8 |
| 320 |
Spareribs (Belly) |
as specified |
| 321 |
Diced Pork (Shoulder) |
2.5-5 |
| 3212 |
Hand Diced Leg Pork |
2.5-5 |
| 322 |
Minced Pork |
2.5-5 |
| 323 |
Suckling Pig |
10-20 |
| 328 |
Hock |
as specified |
| PS1 |
Porchetta |
as specified |
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| Pork Portion Control |
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| Code |
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g |
| 329 |
Leg Steaks (ex Topside) |
85-284 |
| 330 |
Escalopes (ex Topside) |
85-284 |
| 331 |
Chops (Rind On) |
114-230 |
| 3318 |
Chops (Trimmed) |
114-230 |
| 332 |
Loin Steaks |
85-284 |
| 334 |
Sliced Belly |
as specified |
| 3348 |
Meaty Ribs |
as specified |
| 335 |
Sparerib Chops |
145-230 |
| 336 |
Loin Steaks (Valentine) |
115-230 |
| 337 |
Baby Back Ribs (Loin) |
as specified |
| 338 |
Stir Fry Strips |
as specified |
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| Rare Breeds Pork |
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| Code |
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kg |
| 302 |
Gloucestershire Old Spot |
25-32 |
| 302 |
Saddleback |
25-32 |
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| Veal |
Althams Import Veal, fresh, from Holland. It is sourced from one of the world's leading producers,
who control both the welfare and quality of the livestock throughout the entire process. |
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| Code |
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kg |
| 406 |
Topside (cap on) |
4-6 |
| 407 |
Cushion |
2-4 |
| 408 |
Top Rump/Thick Flank |
3-5 |
| 409 |
Silverside |
4-7 |
| 410 |
Whole Rump |
3-5 |
| 4118 |
Loin (Trimmed) |
14-20 |
| 4128 |
Long Striploin (Special Trim) |
3-6 |
| 4138 |
Saddle Trimmed |
9-15 |
| 417 |
Fillet (ex Loin) |
1-1 |
| 418 |
Knuckle (Whole) |
2-4 |
| 419 |
Best End |
6-8 |
| 420 |
Rack |
2-3 |
| 421 |
Breast |
9-12 |
| 423 |
Diced Veal |
as specified |
| 424 |
Minced Veal |
as specified |
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| Veal Portion Control |
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| Code |
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g |
| 430 |
Escalopes (ex Cushion) |
114-230 |
| 431 |
Escalopes |
114-230 |
| 4324 |
'T' Bones (Short Cut) |
340-450 |
| 433 |
Veal Steaks (Loin) |
115-230 |
| 434 |
Osso Bucco (Sliced) |
150-285 |
| 435 |
Cutlets |
230-340 |
| 4359 |
Cutlets (Larder Trim) |
170-285 |
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| Offal |
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| Beef |
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| Code |
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kg |
| 500 |
Ox Heart |
1-2 |
| 501 |
Ox Kidney |
0.5-0.7 |
| 502 |
Ox Liver |
4-10 |
| 503 |
Bavette (Thick Skirt) |
0.5-0.7 |
| 504 |
Ox Tail |
1-2 |
| 505 |
Ox Tongue |
2-3 |
| 506 |
Ox Check |
as specified |
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| Lamb |
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| Code |
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kg |
| 512 |
Lamb Heart |
0.1-0.2 |
| 513 |
Lamb Kidney (in Suet) |
0.4-0.5 |
| 514 |
Lamb Kidney (ex Suet) |
0.01-0.14 |
| 515 |
Lamb Liver |
0.5-0.7 |
| 516 |
Lamb Sweetbread |
0.06 |
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| Pork |
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| Code |
|
kg |
| 520 |
Pork Back Fat |
as specified |
| 521 |
Pig Caul Fat |
as specified |
| 522 |
Pig Head |
5-6 |
| 523 |
Pig Heart |
0.4 |
| 524 |
Pork Jowl (Cheek) |
as specified |
| 525 |
Pig Kidney |
0.17 |
| 526 |
Pig Liver |
1.0-1.1 |
| 528 |
Pig Trotters |
0.5-0.7 |
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| Veal |
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| Code |
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kg |
| 531 |
Calf Feet |
1-2 |
| 533 |
Calf Kidney (in Suet) |
0.5-0.7 |
| 534 |
Calf Kidney (ex Suet) |
0.4 |
| 535 |
Calf Liver |
4-5 |
| 536 |
Calf Sweetbread |
0.5 |
| 537 |
Calf Tongue |
0.4 |
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Calf Cheek |
as specified |
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| British Poultry |
Althams source poultry from Approved EC Suppliers within the UK.
The majority comes from Cumbria, thus supporting local producers. |
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| Code |
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Unit size |
| 601 |
Fresh Chickens |
1.2/1.6/20.kg |
| 602 |
Chicken Doublefront |
900g |
| 603 |
Chicken Legs |
as specified |
| 603A |
Chicken Drumsticks |
as specified |
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Chicken Thighs (on Bone) |
170-220g |
| 6025/6 |
Supremes (Skin On or Off) |
5x170/200g |
| 6025/7 |
Supremes (Skin On or Off) |
5x200/230g |
| 6026 |
Chicken Fillets (Skin On or Off) |
5x170-280g |
| 6026/I |
Chicken Inner Fillets |
2.5/5.0kg |
| 609/B |
Diced Chicken Breast |
2.5/5.0kg |
| 609 |
Diced Chicken 50/50 |
2.5/5.0kg |
| 609/T |
Diced Chicken Thigh |
2.5/5.0kg |
| 604 |
Chicken Wings |
as specified |
| 615 |
Chicken Liver |
2.27kg |
| 605 |
Fresh Turkey (25lb +) |
9-15kg |
| 6051 |
Turkey Crown |
7-9kg |
| 6055 |
Turkey Butterflies |
4-6kg |
| 6059 |
Turkey Escalopes |
115-284g |
| 610 |
Minced Turkey |
2.5/5kg |
| 610A |
Turkey Drumsticks |
| 610B |
Turkey Thigh (B/less) |
| 6061 |
Frozen Norfolk Ducks |
2kg |
| 607A |
Frozen Poussin |
15 x 650g |
| 606A |
Fresh Geese |
4-6kg |
| 606A |
Frozen Geese |
4-6kg |
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| Fresh French Poultry & Game |
| Althams range of Fresh French Poultry & Game is sourced directly from France, with 3 deliveries per week. These specialist gastronomic products are mainly free range. |
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| Fresh Farmed Rabbit |
| Code |
|
Wt. |
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Whole |
1.5kg |
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Legs |
2 x 200g |
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Saddles |
1 x 400g |
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Liver |
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| Free Range Chicken |
| Code |
| |
Poulet Formier (Whole) |
1.6kg |
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Poulet Noir (Whole) |
1.6kg |
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| Fresh Pekin Duck |
| Code |
| |
Whole Duckling |
1.8-2.6kg |
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Coronet |
1kg |
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Duck Breast |
220-280g |
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Duck Legs |
280-320g |
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| Fresh Barbary Duck |
| Code |
| |
Whole Male Duckling |
2.8-3.1kg |
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Whole Female Duckling |
1.4-1.8kg |
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Coronet |
1kg |
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Female Breast (VP2) |
170-220g |
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Male Breast (VP2) |
230-280g |
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Male Breast (VP2) |
280-340g |
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Duck Legs (VP2) |
280-320g |
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Skinless Breast Meat |
as requested |
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Duck Liver |
as requested |
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Duck Fat |
as requested |
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Duck Carcases |
as requested |
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| Fresh Magret Duck |
| Code |
| |
Whole |
2.6kg-3kg |
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Duck Breast |
280-340g |
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Duck Legs |
280-320g |
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Confit Duck Leg (cooked in fat) |
(1 x 12 no) |
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| Fresh Cornfed Chicken |
| Code |
| |
Whole Chicken |
1.4kg |
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Cornfed Doublefront |
900g |
| |
Cornfed Supreme |
170-220g |
| |
Cornfed Leg |
250g |
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| Cornfed Poussin |
| Code |
| |
Whole Poussin (single) |
400-450g |
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Whole Poussin (double) |
450-550g |
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| Goose |
| Code |
|
Wt. |
| |
Goose Breast |
280-340 |
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| Fresh Foie Gras |
| Code |
| |
Grande Cuisine Foie Gras |
600-700g |
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Restauration Foie Gras |
600-700g |
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| Fresh Guinea Fowls - Cornfed |
| Code |
| |
Whole Guinea Fowl |
1.4kg |
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Guinea Fowl Fronts |
1kg |
| |
Guinea Fowl Supremes |
170-200g |
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Guinea Fowl Legs |
250g |
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| Quail - Cornfed |
| Code |
| |
Quail Head On |
200-280g |
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Oven Ready Quail |
140-160g |
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Oven Ready |
160-180g |
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Oven Ready |
180-200g |
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Oven Ready |
200g+ |
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Boneless Quail |
(1 x 4 no) |
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Quail Eggs |
(1 x 12) |
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English Quail Also Available |
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| Squab Pigeons |
| Code |
| |
Oven Ready Squab |
340-380g |
| |
Oven Ready Squab |
380-420g |
| |
Squab with Head (Effile) |
380g |
| |
| Specialist French Terrine |
| Code |
| |
Pigeon & Cepes |
1kg |
| |
Squab & Foie Gras |
1kg |
| |
Pheasant & Foie Gras |
1kg |
| |
Guinea Fowl & Pistachio |
1kg |
| |
Quail & Grape |
1kg |
| |
Duck & Orange |
1kg |
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| Game |
Althams offer a complete range of fresh, local game, when in season and subject to availability.
All game is supplied dressed oven ready. Game offers a wonderful range of natural flavours. |
| |
| Code |
|
Wt. |
| GB21 |
Venison Haunch |
5-7kg |
| GB22 |
Venison Haunch Joints (Boneless) |
1-5kg |
| GB23 |
Venison Saddle |
5-7kg |
| GB24 |
Venison Striploin |
1kg |
| |
Venison Striploins (Larder Trim) |
1kg |
| GB25 |
Venison Fillet |
114-150g |
| GB26 |
Venison Topside Steaks |
114-227g |
| GB27 |
Venison Silverside Steaks |
114-227g |
| GB28 |
Venison Rump Steaks |
114-227g |
| GB29 |
Venison Loin Chops |
220-284g |
| GB30 |
Venison Striploin Steaks |
114-227g |
| GB31 |
Venison Racks (F/Trimmed) |
| GB32 |
Diced Venison |
2.5kg |
| GB41 |
Fresh Partridge |
| GB50 |
Fresh Young Grouse |
| GB51 |
Fresh Mallards |
| GB52 |
Mallard Breasts |
1 x 2 no |
| GB11 |
Pheasants (600-700grm) from |
| GB12 |
Pheasants 750grm + |
| GB13 |
Pheasant Breasts |
1 x 5 no |
| GB14 |
Pheasant Legs |
| GB6 |
Hares (Oven Ready) |
| GB6A |
Hares Saddles |
| GB7 |
Wild Rabbits |
| GB9 |
Diced Rabbit |
2.5kg |
| GB16 |
Pigeons (Oven Ready) |
| GB17 |
Pigeons Breasts |
1 x 10 no |
| GB67 |
Wild Boar Haunch |
6-7kg |
| GB67a |
Wild Boar Haunch (Boneless) |
1-5kg |
| GB68 |
Wild Boar Saddle |
7-9kg |
| GB68A |
Wild Boar Striploin |
1-2kg |
| GB69 |
Wild Boar Sirloin Steaks |
114-200g |
| GB70 |
Diced Wild Boar |
2.5kg |
| GB9 |
Game Pie Mix |
2.5kg |
| |
| Game Bird "Trios" |
| ( trayed and wrapped). |
| GT1 |
Partridge Breast |
|
| GT1 |
Pigeon Breast |
|
| GT1 |
Pheasant Breast |
|
| |
|
|
| GT2 |
Guinea Fowl Supreme |
|
| GT2 |
Pigeon Breast |
|
| GT2 |
Pheasant Breast |
|
| |
|
|
| GT3 |
Mallard Breast |
|
| GT3 |
Pigeon Breast |
|
| GT3 |
Pheasant Breast |
|
