News & Recipes

Ever wondered how to make a real, Italian ragu sauce? One of our co-workers from Italy has given us this recipe and we wanted to share it with our customers! Order your pork and beef mince here.

We offer some of the highest quality meats in Scotland, and are certified by Quality Meats Scotland and other trading bodies across the UK. For customers though, we know that these certifications are...

Did you know that the tenderness of beef isn’t just about the breed, feed, or dry-aging?

One key factor in flavour and tenderness is simply from how the carcass is hung. There are various...

We are delighted to announce that John Gilmour Butchers will be the main beef supplier at this year’s Royal Highland Show through Saltire Hospitality. We are incredibly proud to be a part of this...

A twist on a classic carbonara - because everything is better with steak. 

John Gilmour’s Award Winning Aberdeen Angus - Black Gold Range is a premium steak range that sets restaurants apart from their competition.

We often get asked about the freezing options for our meats, and if we have any advice on how to best to do without compromising on the quality of meat.

While spring is currently on hold, we thought we would share this gorgeous recipe by @thesaltychilli. Full of flavour, healthy, and won’t break the bank either.

Sausage with Stew of Carmalised...

A gorgeous chateaubriand recipe by one of our favourite recipe creators, Jenny from the Salty Chilli. To visit her page and be inspired by her recipes, please click here. In the meantime, enjoy this...