Our commitment
Quality & Hygiene
Meat is only as good as the way it is handled. At House of Cutts, cleanliness is not a one-time effort — it is the routine we follow before the shutter opens and after the last order goes out.
From selection and storage to cutting and packing, every stage has a clear standard. Our butchers are trained, our tools are sanitised through the day, and our preparation area is cleaned on a fixed schedule.
From selection and storage to cutting and packing, every stage has a clear standard. Our butchers are trained, our tools are sanitised through the day, and our preparation area is cleaned on a fixed schedule.
Step by step
Our Process
What actually happens between selection and the bag you carry home.
01
Selection & Inspection
Each day's stock is checked for freshness, colour and smell before it is accepted into the shop.
02
Cold Storage
Meat is kept at controlled temperature until it is cut, so freshness holds through the day.
03
Hygienic Cutting
Cleaned tools, separate boards for goat and chicken, and a wash-down between orders.
04
Cut to Your Requirement
Curry cut, boneless, mince or special sizes — prepared exactly the way you tell us.
05
Clean Packing
Weighed in front of you and packed fresh in clean, food-safe material.
Come and see the counter yourself
You are welcome to look at how the meat is stored, cut and packed before you order. Walk in any day, or call ahead and we will keep your cut ready.