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Swordale Farm Butchers is a family run business based in the Highlands of Scotland. Our shop in Bonar Bridge is situated in the beautiful Kyle of Sutherland where the mountains meet the Dornoch Firth.

Our company ethos is to provide high quality local products with full traceability to our customers. The shop is linked with our family run farm where we have been breeding pedigree Aberdeen Angus Cattle for the last quarter of a century, in a stress free natural environment. Our cattle are mainly grass fed and winter fodder of hay & silage is home grown. We are as passionate about our brand as we are about our Aberdeen Angus Cattle.

Our meat products are sourced from local farms that are approved by Quality Meat Scotland Assurance Scheme, ensuring the highest level of animal welfare which is one of our core values. Venison and Game is also sourced locally.

We offer a wide range of gourmet Sausages and Burgers for which we are renowned. These are stocked in many other local outlets.

Our business caters for both the retail and wholesale sectors and we take pride in ensuring that all our customers receive the highest level of service.

• Beef •

• beef •

cow_newNeckChuckRibEyeSirloinRumpTopside &SilversideBrisketThickRibThinRibFlankRoundShinLeg

know your meat


Rich flavour with delicious marrow running through the hollow centre of the bone. It is essential to cook slowly at lower temperatures with plenty of moisture that will make a rich tasty sauce. Cut right through the bone, it is perfect for Osso Bucco - Pot roast / braising / stewing.


Shin should be given plenty of time to cook slowly and can be obtained either on or off the bone. Foodies particularly enjoy the marrow in the bone - a very Continental delicacy. It is commonly braised or slow cooked to tenderize the meat. Best for slow cooked soups and stews.


A well marbled cut with a lovely meaty flavour that grows as you chew. Too loose a grain for anything other than slow cooking - Curry / Stewing / Braising.


Very flavoursome, as a result of being a well exercised part of the animal. Steaks from the flank must be served rare or should employ alternative, slower cooking techniques.

Thin Rib

Fabulous flavour if braised really slowly. A good cut if you have a range-cooker, this meat is perfectly suited for boiling and gives soups and stocks a good taste.

Thick Rib

A popular cut of meat that is usually sold in the form of braising steak. This beef cut is slightly more tender that traditional stewing steak, to ensure that the meat is tender when served, is best to cook it in a slow fashion. Cut thinly, it’s ideal for frying but it’s always best not to overcook.


A flavorful cut, best when cooked slowly at low temperature. Brisket has a lot of texture and reasonable fat cover. It works well with moist slow heat and is excellent for curing. Traditionally used for smoked barbeque and corned beef.

Topside Silverside

The silverside is very similar to topside, but requires slower cooking. Used to make salt beef or corned beef. The top rump is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak.


Amazing value for money, a nice bit of beef that's been slow grown, with a fabulous full flavour and a sweet fat that's crisp and enjoyable - Fry / BBQ / grill.


Cut of meat with a rich beef flavor, most commonly found as very tender, very pleasant steaks off the bone. Roast or cut into steaks and fry/grill.

Rib Eye

A meat reserved for a special occasions, great for broiling, pan frying or oven roasting. Flavorful, juicy and tender, coming from the lightly worked upper rib cage area, its marbling of fat makes it very good for fast and hot cooking.


This slightly tougher cut is great for steak, roasts and stewing. This muscular shoulder section has a high proportion of fat making juicy hamburgers of a robust flavor.


Full of flavour. Generally they are cheaper cuts of meat as there is a reasonable amount of fat and connective tissue throughout. For best results, it is recommended to cook slowly with plenty of moisture.

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• Pork •

• pork •


know your meat


They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served much as a normal cut of meat.The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s.


Requires long cooking through stewing or braising. The cut of meat can be cooked with greens and other vegetables or in flavourful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. The meat of particularly meaty hocks may be removed and served as is.


Cuts include leg steaks and roasting joints (which can be on the bone or boned, rolled and tied). The leg is a lean piece of meat so be careful not to dry it out when cooking.


Cut from the tissue along the top of the rib cage. Pork loin may be cut as chops or steaks which can be grilled, baked or fried.

Spare Rib

Full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Can be sold as a whole rack or cut into individual trimmed ribs.


Part of the pork shoulder containing the blade bone. Blade steaks are flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. Popular for quick-cooking cut for grilling.


An increasingly fashionable product to work with and offers versatile cuts for all standards of cooks. Ribs can be marinated in a delicious sauce, belly can be rolled, tied and oven-roasted or alternatively, sliced or cut into cubes. Cuts from the belly are fatty and as such offer great taste and beautifully tender meat.


Upper part of the pig's foreleg, usually sold boned and rolled as a joint. Hand can be braised to ensure really tender taste or used chunks to stew.


These tasty morsels need long, slow cooking. They're incredibly flavoursome and meltingly tender when braised or stewed. Traditionally they were brined for several days in a mixture of sugar and salt water before being poached until tender and eaten cold or hot.

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• Lamb •

• lamb •


know your meat


Loins can be roasted but are more commonly available as quick cooking cuts for the eager chef. Compared with other parts of the animal, loin cuts can be very lean. The eye of the loin can be trimmed of all fat and treated as a mini fillet. In this sense, the steaks are referred to as ‘noisettes’. Most commonly, however, the loin is used for small steaks.


A cost effective cut and can be supplied bone-in or boned. Generally used most with a stuffing – slow roasted or marinade.

Best End

A versatile cut, it can be prepared in a number of ways. It can be cut into little chops known as cutlets. Alternatively, the rack of lamb is the ultimate roasting joint for lamb lovers. Excellent meat , with fine sweet flavours.


Lamb shanks are fairly lean and should be slow cooked whenever possible to allow the meat to come apart easily. Packed full of flavour, the shanks have a rich texture. Hindshanks are larger and meatier than foreshanks.


Should be cooked slower and longer than leg joints for a tender result. Diced products could be marinated and skewered. The shoulder is also an alternative source of steaks, again it would be better to marinade or cook more slowly.


When cooked slowly, produces a deliciously tender and tasty product. Ideal for diced products, lamb neck provides fantastic meat for stews and curries and is well known in countries that love lamb. Most commonly used for lamb burgers or casseroles.


Leg of lamb is extremely well known and lends itself to a number of delicious meals. It can be roasted bone-in or boned, rolled and tied with a stuffing of your choice. Alternatively, of course, you can use lamb leg steaks which offer a quick to prepare dish for any menu. Steaks can be grilled/pan fried whole or cut into strips for a stir fry.


A cut from the lower back. Sold as chops, or with the bone removed as steaks. Delicious if baked slowly in the oven, but it is also ideal for grilling and barbeque.

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• Meat Market •

• meat market •

Chicken 1LegBackNeckBreastWingThigh
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• Charcuterie •

• charcuterie •

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contact us

icon we are open
Monday 0800 - 1700
Tuesday 0800 - 1700
Wednesday 0800 - 1300
Thursday 0800 - 1700
Friday 0800 - 1700
Saturday 0800 - 1300

01863 766343

Swordale Farm Butchers, Bonar Bridge, United Kingdom, IV24 3EA