Please do contact us with your specific requirements on queries about this service that we offer.
As a rough guideline we charge the following for cutting and processing.
Carcasses
Cattle / Buffalo £650 each
Sheep / Goat £45 each
Pigs £80 to £100 each
Venison Hind £60 each
Venison Stag £80 each
Manufacturing
Sausages £2.75 /kg
Burgers £2.25 /kg
Haggis £4.50 /kg
Curing £3.50 /kg
NB - sheep, goat, pigs and venison do not have an allowance for sausages and burgers, see above for the chargeable rate.
Cattle price is all inclusive including a reasonable proportion of sausages and burgers. Maximum weight allowance is 320kg per beast. Anything above that weight will incur an additional charge depending on requirements.
Please note that these prices are guidelines only and the final price will depend on specific cutting and packing requirements.
Extra packaging such as order boxes and courier deliveries will be charged at cost. Storage of product will also be charged after 1 week of holding once cut and packed.
Deliveries of processed carcasses out with the IV36 are charged at cost.
Private Processing Reviews
Andrew Campbell, Tolliecroft Fruits, DingwallWhen it comes to butchering there's only one team for me and that's Macbeths. As a small croft producing pork and lamb for private customers having a fantastic butchery service is crucial. Second to none private processing, often pulling out a magic wand with my requirements. They go out of their way to fit me in, in often busy times. We get comments from my customers often about the quality and taste of our sausages and burgers and many returning customers thanks to Macbeths.
Panny Laing, Logie SteadingThe team at Macbeths have been processing our Longhorn beef for many years – always helpful and accommodating, and full of advice regarding which cuts to try, and how to get the most value out of a carcase.
Andrew Campbell, Tolliecroft Fruits, DingwallWhen it comes to butchering there's only one team for me and that's Macbeths. As a small croft producing pork and lamb for private customers having a fantastic butchery service is crucial. Second to none private processing, often pulling out a magic wand with my requirements. They go out of their way to fit me in, in often busy times. We get comments from my customers often about the quality and taste of our sausages and burgers and many returning customers thanks to Macbeths.
Panny Laing, Logie SteadingThe team at Macbeths have been processing our Longhorn beef for many years – always helpful and accommodating, and full of advice regarding which cuts to try, and how to get the most value out of a carcase.