British meat for Caribbean cooking

Caribbean Meats is The Black Farmer's range of British meat chosen for Caribbean kitchens. It covers the dishes Caribbean home cooks make most, from curry goat and oxtail to jerk chicken and mutton, alongside the traditional cuts that supermarkets and high-street butchers rarely carry. Order online for chilled delivery, or collect from our Brixton or White City farmshops.

What Caribbean cooks reach for

Curry goat. One of the most-loved dishes in Caribbean cooking, and goat is built for it. Our British goat comes diced on the bone, where the bone adds depth to the gravy, as well as diced boneless and minced. Cook it low and slow until the meat gives way.

Oxtail. The Sunday centrepiece of many Caribbean homes, braised gently with butter beans and aromatics until rich and sticky. Ours is sold diced and ready for the pot.

Jerk chicken. From whole legs and drumsticks to wings, jerk-marinated and ready to cook on the grill or in the oven.

Mutton. Older and deeper in flavour than lamb, and a curry favourite that is genuinely hard to find on the high street. We stock it as leg and diced.

The cuts other shops have dropped

Caribbean cooking makes use of the whole animal, and so do we. Alongside the everyday cuts of chicken, beef and pork, you will find the traditional ones that built these recipes and that most shops no longer sell: pig tail and trotters for seasoning pots and souse, chicken feet for stock and stews, and more. This is the heart of why the range exists.

This collection is part of what The Black Farmer stands for: good British food with room for everyone's table. It carries the Caribbean heritage of our founder, Wilfred Emmanuel-Jones, who was born in Jamaica and built the brand on the belief that proper food and proper provenance should never be a luxury.

Free delivery on orders over £50. Everything arrives chilled in cool packs. Prefer to collect? Pick up from our Brixton or White City farmshops with no delivery charge.