One of the main reasons we started field&flower was to offer a flexible way to order quality and ethical meat. We understand that choosing meat is a personal thing and you place a certain amount of trust in us being your supplier.
You have a very flexible way of personalising your meat box, you simply choose each individual cut using our credit based system and place the individual cuts in your box. As you choose a cut the credits reduce down until you’ve spent your allocation (more information below). We know buying meat is a personal thing so James and I always farm, source and butcher the very best cuts. We’ve both even picked and packed every single box that’s ever left our butchery!
1. First decide whether you want a small, medium or large box, we recommend small boxes for meat bachelors, couples and small families. Medium and large boxes tend to suit those people who eat a bit more meat. You can always swap between box sizes to find the size that suits you.
2. Each box size will display the credits you have to use to complete your order; a small box is £55 which is 85 credits, you can always go over your credit allocation.
3. Each box has 4 departments to choose from;
• Roasting joints
• Steaks, Chops and Fillets
• The Pantry
• Wild Game
4. Each product has information listed about how many it feeds, how much it weighs and some information about the cut of meat.
5. You can change your box content before each delivery if you wish, look out for the reminder email about your next box. You can also change your box size and your delivery date as often as you like.
6. Keep a look out for the special offers each month and new seasonal produce.
7. We send the boxes every 4 weeks but if you wish to change your delivery frequency you just have to email James: firstname.lastname@example.org
8. There is no contract or tie-in.
9. We are a small business so please feel free to call 08456 899 007 or email email@example.com if you require any assistance.
So, now get going! Choose from our different sections, what do you fancy? Sirloin steak? Pork belly?