How It Works

Whatever you choose. You build your box from a range of over 150 cuts and products, including chicken breasts, pork chops, oven-ready meals and cuts supermarkets never sell, all from native-breed British livestock raised on named regenerative farms. The range shifts with the season and what's coming through the butchery. Every box also includes a free essential of your choice, on top of whatever you pick.

Yes. You can skip a box, move your delivery date, change your box size or frequency, or cancel, at any time before the cut-off, with no fee. Sign in to your account and do it under Subscriptions, or email us at hello@butcherben.co.uk and we'll sort it before your next box.

Yes. Add-ons are always available and arrive with your regular box: same delivery, no extra delivery cost.

Tell us. If something's not right, we'll put it right. We offer a 100% satisfaction guarantee: just let us know within 48 hours of delivery, with a photo if you can. You're dealing with the people who farmed, butchered and packed your meat, so there's no call centre to fight through.

Every animal comes from one of the British regenerative farms in our network. We know every farmer by name and visit the farms ourselves. Native breeds, raised slowly, butchered by us in Yorkshire. Each product carries traceability information, so every cut can be traced back to the named farm it came from.

Slowly, outdoors, and on farms working to restore the land they use. Native breeds take longer to mature than commercial ones, and that patience is where the flavour comes from. We name the specific practices on each farm rather than making vague claims; you can read about every one on The Farms page.

All our butchery is done by hand, by our skilled artisan butchers. The respect and care they show each animal matters deeply to us: an animal raised well deserves to be handled well. Many of the traditional methods we use are disappearing from the trade, and preserving those skills is central to who we are.

We know this is the hardest part of the conversation, and one we don't dodge. Our focus is on ensuring that we only work with the best and most ethical small slaughterhouses there are. All our abattoirs are extremely well run and determined to provide the most humane slaughter possible for our livestock.

Each farmer will work with a different one depending on their location as one of our key considerations are minimising stressful travel times.

Some of our farmers do vaccinate their animals, it's a standard and responsible practice in farming to help maintain good herd health. While it's not something we actively encourage or discourage, we also don't dictate whether farmers choose to do this. We trust our partner farmers to make the right decisions for the wellbeing of their animals.

Under normal circumstances, our animals do not receive antibiotics. However, if an animal becomes unwell and requires treatment, antibiotics may be administered under strict guidance. The key point is that we do not routinely use antibiotics, they are only ever used when absolutely necessary for animal health.

And none of our farmers feed Bovaer. It's simply not how we do things.

Single cuts are exactly that: meat, nothing else. For sausages, burgers, marinated cuts and oven-ready meals, simply click any product when you're ordering and the full ingredient details will be there. Ingredients will also be on the label when your box arrives.

Better. We freeze within hours of butchery, locking the meat at its best, so nothing is lost. Most "fresh" supermarket meat has spent days in transit and on shelves before you buy it. Meat also has a season, just like vegetables. Freezing lets us select every animal when it's at its peak, something a fresh counter can't do, and you can taste the difference. And it means we support our farmers properly: they get paid when their animals are ready, not when a fresh supply chain wants them.

We deliver it frozen, by DPD, in insulated sustainable wool packaging that keeps it frozen or fridge-cold for at least 36 hours. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is still cold to the touch.

You pick your delivery day when you order, and you can change it before the cut-off by emailing us at hello@butcherben.co.uk. We'll confirm your slot and DPD will give you a delivery window on the day.

We deliver our boxes to arrive Tuesday through Saturday every week. Your first box can arrive as soon as 3 days after you order, and you choose the date when you build your box.

No, there's nothing to sign. If you're out, your box can wait in your safe place. The insulated packaging should keep your meat frozen or fridge-cold (below 5°C) for at least 36 hours after delivery, so just get it into the freezer as soon as you reasonably can. Some items may arrive firm rather than solid; that's fine, and they can go straight into the freezer as long as they're still cold to the touch.

We deliver across mainland England, Wales and Scotland, and delivery is free on every box. Christmas orders start at £70, with free delivery over £90 (£5.99 below).

That includes the Scottish Highlands. We can’t yet deliver to Northern Ireland, the Western Isles, Orkney, Shetland, the Isle of Wight, the Isle of Man, the Isles of Scilly or the Channel Islands, because we can’t guarantee your box would arrive frozen.

Yes, we sized the boxes around a normal kitchen fridge-freezer. Whilst it can change depending on what you order, a Medium box should fit in one drawer; Large takes about a drawer and a half; Extra Large needs two to three. Every cut is packed flat, so it stacks neatly rather than fighting for space. And because you control your delivery date and frequency, you can time the next box for when the freezer's getting empty.

The secret to preserving quality of meat is to freeze as quick as possible and defrost as gently as possible.

There are two good ways to do this:

1. In the fridge - This is great if you can plan ahead. Steaks and smaller pieces will defrost overnight. For larger pieces of meat, this process can take a few days even.

2. In cold water in the bag - The key to this is to ensure the water is cold. Warm water will damage the meat and degrade the texture. This can be a very quick way to defrost something and a steak can defrost in 30 mins. Ensure your bag is not damaged as water ingress will impact quality.

Once your meat has defrosted it will be safe for 3-4 days in the fridge. It's best to defrost only what you need.