It's on it's way!!! - Logistics are very difficult to get right particularly in the catering foodservice industry. We are dealing with fresh produce which is under enormous time constraints. You the caterer need your meat to prepare sometimes immediately.

All our drivers carry mobile phones and our telesales staff will be able to contact them and let you know when we will be delivering.

Please bear in mind all our customers want to order their meat as late as possible and all want it to be delivered between 8:15 - 8:30am, and always on a monday!

We do this most of the time!

Recommended storage and transport temperatures are as follows:

No - Bacon is a cured product (salt added) and as such would not freeze until -18ºC has been reached the freezing point of salt water (0 degrees Fahrenheit).

Bacon is chilled to about -10ºC prior to slicing, which is about the temperature we receive supplies at.

Please note although bacon is a cured product and has a much longer shelf life than fresh meats, it still must be refrigerated and treated with the same respect pork would be. Today's bacon is not as saturated with salt as it was many years ago, and consequently more care is needed.

Vacuum packing helps reduce the growth of micro-organisms, by reducing the amount of air in the pack. The air is extracted to something like 99% before the bag is sealed.

At Wilsons we use a special vacuum pouch called a barrier bag - which contains an inner membrane of a very small particle size. All bags have these air holes which over time will allow air to penetrate through the pack - thereby reducing its effectiveness and allowing the bacteria to grow.

Our barrier bag is sealed and then shrunk wrapped to fit the natural shape of the meat. This is the finest seal that can be achieved, and our tests have proved gives the longest shelf life.

Once the bag is opened - the meat must be given a chance to recover its lost oxygen and for the odour to return to normal. This will normally take 5 - 10 minutes, but can be longer in some cases. If the odour or colour does not return to normal within 30 minutes, the meat may be considered unsuitable, we will of course replace as soon as possible.

6-8oz (170-225g) uncooked meat weight is the normal recommendation. Obviously it depends on the individual cut. Please remember when working out costings that boned and rolled gross weight means you are charged for the bones, fat and trimmings at the price per kg quoted.

Boneless and net weight mean you are only charged for the meat you will be cooking. It is the more modern method to order meat net weight today.

Boned and rolled or gross weight means we charge you for the whole joint and then butcher it into your requirements with no further charge.

Boneless or net weight means that we butcher the meat first and then charge you only on the oven ready weight.

Naturally a boneless weight will be at a higher price per kg accordingly. Note this is an extremely important point when working out costings that you do not multiply the weight needed (portion size x number of portions) by the gross weight charge, you must use the net weight charge.

Yes - we offer a not quibble guarantee on all our produce. It is our job to interpret your requirements correctly. We are the meat experts not you!

It is an old adage that 'meat is at its finest the moment before it goes off'. Gauging that moment is our job. The meat we supply has been fully aged and is ready for consumption as detailed on our labels.

Our beef is hung for a minimum of three weeks from slaughter.
Our lamb is hung four to six days.
Our pork and bacon is matured only up to a week.
Our game will not have maggots!!!

No idea - there is beef in our hamburgers!

Most people do not realise the hamburger was first made popular in Hamburg Germany, whence the name comes from.