April 2023

Offer lasts from 01/04/23 – 30/04/23 8kg + Striploin You most definitely want to make the most of this offer! These are our prime and best-selling striploins! All our fresh beef is quality checked by our experienced team of butchers upon arrival to our factory. Product code: 75192 Special Price: £14.95 Sicilian Lemon Cheesecake The […]

Wagyu Burgers

These freshly prepared burgers are made in house with grade 5 wagyu meat, sea salt and cracked black pepper. If your looking for a premium burger to bring something new to your menu, this is it! Packed with flavour from the marbled wagyu meat and seasoned with the perfect ingredients to get your customers talking […]

Cured French Trim Bacon Loin

Yorkshire cured French trimmed bacon loins are the latest fresh meat product to be added to our range. Our fresh pork bought from trusted, local suppliers, sent off for curing in Yorkshire before being returned to our factory and prepped by our butchers. Product code: 88911 Approx. 5kg


The Flexsillid is a brand new product to our range, which seals your fresh produce with an air-tight food grade silicone tub. The perfect product for chefs seeking a more efficient and waste reducing option when packing their food products. We have 6 differently sized tubs now in stock! Locks in freshness Flexible, durable and […]

Dry Aged Rolled Sirloin – Prepped and Cooked

This video shows a rib and loin of beef, which has been aged in our chamber for 21 days before it reaches the butchers block. Now that the meat has acquired its maximum flavour and tenderness from the aging process, it’s ready to be prepped. Our butcher then removes the forerib, leaving the striploin to […]

Dry Aged French Trim Cote De Boeuf

In this video we have a rib of beef that has been dry aged for 35 days in our aging chamber, as a bespoke request from one of our customers. Once the aging process is complete, it is time to trim the outside layer and reveal the tender meat inside. This specific product is French […]

Full Hindquarter Breakdown

Watch our head boner breakdown a Hindquarter of beef taken from a Limousine breed of cattle. The Hindquarter contains cuts, such as the rump, silverside, topside, flank, sirloin and fillet. This butcher has been in the trade since he was 17 years old and this skill takes years to perform, which such speed and accuracy. […]

Dry Aging Facility

At Country Valley Foods we hold the largest dry aging facility in the North East of England. Our temperature and humidity-controlled chamber can hold up to 1,000 bone-in beef primal cuts! All our beef primals are bought from trusted suppliers and checked upon arrival that they meet our tight specifications. Once checked, the beef will […]

Maralec Portio

At Country Valley Foods, we are always looking at the latest and most effective machinery to benefit our fresh meat production. With our customer base constantly growing, investing in new machinery allows us to keep up with continuous customer growth, whilst still maintaining top quality product. The Marelec Portio is an ‘intelligent portion cutter’ which […]

Multivac RO85

The packaging process of all our freshly cut steaks can be a very time consuming activity, which takes valuable time away from our butchers. With a constantly increasing production of steaks required from our customers every month, we needed to invest in some new packaging machinery to give us a helping hand. The Multivac–RO85 is […]