PASSIONATE ABOUT OUR CRAFT

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For over 40 years, Donald Russell has passionately upheld the highest standards of craft butchery. Renowned for the quality of our hand cut steaks and roasts, our small team of Aberdeenshire butchers made our name serving some of the most prestigious hotels and Michelin-starred restaurants worldwide


In 1984 we were awarded the Royal Warrant for the quality of our meat and poultry, and have held it continuously ever since. Over time we have grown into Britain's leading mail-order and online butcher, delivering our hand prepared cuts and ready meals to homes throughout the UK and beyond.

We are proud to keep the traditional butcher's craft and hand skills alive, and have made it our quest to champion not only steaks but forgotten humble cuts too. We love doing what we do, and hope it shows in your every delicious slice, bite and forkful.


ALWAYS GRASS-FED

Surrounded by the rich, rolling farmland of Aberdeenshire, Donald Russell has its roots in the partnership of a butcher and a local beef farmer, back in 1974. We are ideally situated in the market town of Inverurie, in the heart of Scottish beef country, and our story owes everything to the lush grazing we have on our doorstep.

We have always been passionate advocates of natural grass-feeding, as it produces beautifully marbled, fantastically flavoursome beef. It's what we're known for, and why we'll only ever cut our steaks from the finest, hand selected grass-fed UK beef.


ALWAYS TRADITIONALLY MATURED

Before we cut anything, we carefully hang our meat until it has reached its absolute peak of perfection. This maturation process allows the beef to 'age' in a cool, dry place, like a fine wine or cheese. During this time, organic compounds are released, giving the beef its characteristic deep, complex flavour. Each cut is different and must be matured accordingly - this can take up to five weeks!

Only a skilled butcher can judge exactly when the meat is at its optimum balance of tenderness and flavour. And that's when we cut. Immediately afterwards, we vacuum pack and freeze every succulent portion to preserve it at its absolute best. So when you come to defrost your steaks, they'll be as fresh as the moment they came off our butcher's knife.


Our customer service

Moira Grant - Customer Experience Manager

Moira Grant
Customer Experience Manager

"At Donald Russell, our attention is completely focused on our customers. We strive to make sure that customers enjoy every element of their shopping experience with us, from their first phonecall or click, through to the last mouthful on their plate. The dedication of our staff makes this possible through their care and commitment to uphold the highest standards at every stage.

It’s essential that our staff can give you honest, genuine advice on which products will suit your needs best, so they are trained across our range. We all regularly taste our products, and order them for ourselves at home – how else could we be confident in the quality of what we are selling?

As Customer Experience Manager, excellent service is a matter of personal pride. We treat our customers as friends and are always looking for ways to get the very best for them, whether that’s a special request, or their regular monthly delivery. We will go out of our way to prove that our effort is hard to match.

My team are always available to answer any questions our customers may have, and we really do listen to every query – our customers’ feedback actively shapes how we do business, from our products to our delivery. We’d love to hear your feedback, through our online product reviews, or just given in passing the next time you call."

 

The sourcing of our meat

Stefan KolschWe never compromise on quality, and this is never more evident than when sourcing our meat. Having decades of experience in the buying and selection business, there is no better qualified purchasing team than ours to hand select the finest produce for you.

Only the best producers qualify to supply our meat and the welfare of their animals must be paramount as this yields the most tender and flavoursome meat - something that our buyers have an expert eye for. It is important that the animal must have good conformation (an even fat covering to you and me) and excellent marbling - to a trained eye this is obvious and nothing less will do. This is, however, only half the process and the meat is then hung the old-fashioned way on the bone, here in Inverurie, to allow the rich flavours to develop and for tenderness to optimise.

The standard of our butchery

Cutting RibeyeHere at Donald Russell, we are great believers in maintaining the craft and standards of butchery. The level of care and accuracy that we take has given our expert team a reputation for immaculate, high specification butchery, and has earned us the moniker 'The Rolls Royce of butchers' in the UK press.


Traditional maturing

Meat MaturingMost modern meat suppliers simply do not allow their meat to mature, so it becomes tough and flavourless when cooked. At Donald Russell, we use traditional methods to mature our beef and lamb for up to 35 days (depending on the cut), allowing time for the rich flavours to develop and for the meat to become incredibly tender.

 

 

Product development

Development KitchenAchieving great results is easy when your ingredients are this good. Because all products are prepared to such a high standard then careful cooking is required to enjoy them at their best. Our Head Chef Stefan has written guides and recipes to cover our full product range, all of which are available with your order and on request.


Click HERE to view the Head Chef's page.