Product Range



All our Beef is carefully sourced from Farm Quality Assured producers, and only the best grades of cattle are selected. Our beef range spans the whole carcass from Cheek to Tail, but here our most popular lines.


1. Sirloin

Wet aged Strip Loin, tender and full flavoured with strip of juicy crackling.

2. Fillet

The king of Steaks, lean with a delicate flavour.

3. Rib-Eye

Delicately marbled, rich and full bodied. Can also be supplied on the bone in a variety of cuts including côte de boeuf.

4. Brisket

One of the best cuts for braising and slow cooking. 

5. Rump

Very lean and distinctively flavoured.

6. Burgers & Mince

Our signature ‘Brooks’ burger & premium quality minced beef.

7. Silverside/Topside

A must for any Sunday Lunch.

8. Braising Steak

Inexpensive cuts will reward you with a rich, unctuous dish that's full of deep flavour. 


Our Pork is locally sourced, exclusively using Companies who are members of the NI Pork and Bacon Forum. Here’s our best sellers.


1. Loin

Boneless or bone-in, stuffed or chopped, hugely versatile cut with a thin layer of crackling for added flavour.

2. Fillet

Succulent and delicate, for roasting or steaking.

3. Belly

Crispy crackling on top, soft and unctuous in beneath, irresistible combination.

4. Shoulder / Butt

New Orleans favourite cut for their world famous pulled pork.

5. Ribs

A variety of styles and sizes to suit every dish.

6. Gammon

Raw or Cooked, Smoked or plain, a myriad of choice.


Our Lamb is reared and sourced locally, and hand selected by our suppliers to meet our exacting standards. Here’s our most popular lines.


1. Leg

Bone in, rolled & tied, or cut to steaks, a versatile and richly flavoured cut.

2. Shoulder

Cooked low and slow, either with the bone in or out. Chops are very popular also.

3. Rack

Whether full or part racks, adding French-trim will look spectacular on the plate.

4. Shank

The darling of the gastro-pub.