Some of the best eating on the animal never reaches a supermarket shelf. Offal and off-cuts are the cuts a good butcher prizes: deeply flavoured, brilliant value, and central to both traditional British and Caribbean home cooking. This is nose-to-tail eating, the way it was always done.

Oxtail, ox cheek, liver and the cuts worth seeking out

Our range runs from slow-cook favourites to harder-to-find classics. Braise oxtail and ox cheek low and slow until they fall apart, the foundation of a proper stew or a Caribbean oxtail pot. Pan-fry lamb's, ox or pork liver and kidney for a quick, iron-rich supper. We also carry the cuts most shops have stopped stocking: pig's trotters, ears, snout and head, ox tongue, pig caul and British lamb heart.

Reared with care, delivered chilled

Our meat comes from naturally reared livestock on British farms, fully traceable from field to door and reared to high welfare standards. We butcher and pack to order, then deliver chilled across the UK, so off-cuts that are hard to track down locally arrive fresh at your door.

Offal in Caribbean and British cooking

Offal sits at the heart of the dishes The Black Farmer was built on. Oxtail, trotters and tripe carry generations of Caribbean home cooking, while faggots, liver and onions and a good steak and kidney belong to the British table. Browse our Caribbean meats and fish for more of the cuts these dishes are made with, or explore the full lamb range for hearts and liver.