About Donald Russell

We love food. More than sustenance, it expresses our care for those who are important to us and creates memorable moments around the dinner table, with our nearest and dearest. For almost half a century, we have been one of Britain’s leading quality food providers with a heritage in butchery.

Our care, expertise and attention to detail run through everything that we do. From our team of experienced Butchers here in Aberdeenshire to our in-house Chef, everyone shares our commitment to achieving the very highest of standards, every time.

These high standards begin at the source; with our suppliers. We carefully select our partners, choosing only those who achieve the highest levels of quality and sustainability. Our expert team inspect each piece of meat by hand, only allowing the absolute best into the Donald Russell butchery to be crafted by our team.

Read what our Head of Butchery says

“We have three Himalayan salt aging chambers at our butchery in Aberdeenshire. We naturally dry age our steak for 14 days then put them in the chambers for 21 days. The salt draws out the moisture from the air so the meat can dry naturally whilst improving the taste. The texture? The texture is truly special. The tenderness is enhanced in the salt chamber as the meat’s muscle fibres and tissue relaxes, as the colour darkens, also improving the flavour profile. Exquisite.”

Dave Bergin

Head of Butchery

Prestige Collection Scotch T-Bone Steak
Salt Aged | Heritage Breed

Treat yourself to superior flavour with this steakhouse classic, Scotch T-Bone Steak. With juicy sirloin and tender fillet on either side of the central bone, this cut is packed full of flavour and provides two distinct, and delicious, eating experiences.

These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted farms in Scotland. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture.

Prestige Collection Scotch Cote d'Boeuf      Salt Aged | Heritage Breed

This classic continental restaurant steak has been given the luxury treatment by our expert Butchers. Generously marbled, they pack a big hit of distinctively rich flavour and delicious juiciness for an unrivalled eating experience.

These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted farms. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture. 

Prestige Collection Scotch Fillet Steak         Salt Aged | Heritage Breed

Savour the classic flavour of most luxurious steaks Scotland has to offer. Exquisitely tender, these steaks are perfect for the most special of occasions. With a level of marbling rarely found in fillet, the flavour is delicate yet rich.

These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted farms. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After 35 full days of maturation, the meat has reached its peak of flavour and texture. 

Prestige Collection Scotch Sirloin Club Steak Salt Aged | Heritage Breed

Sample the delectable balance of rich flavour and delicious tenderness that sirloin brings to the table. Kept on the bone for extra flavour, these steaks are perfect for a special steak night. With generous marbling, they stand up to many cooking methods such as grilling or barbecuing whilst staying unbelievably tender.

These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted farms in Scotland. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture.