We only deliver to the UK mainland and unfortunately, we cannot deliver to any of the islands. This is due to the perishable nature of our products and the time it takes to deliver to these areas.We understand that this may be inconvenient for some customers, but we want to ensure that our products arrive in the freshest possible condition. By limiting our delivery area to the UK mainland, we can ensure that our products are delivered promptly and in the best condition.We offer reliable home delivery across the UK Mainland.

Delivery InformationAt Meat Feast Co, every order is freshly prepared and carefully packed to ensure it arrives in the best possible condition.Dispatch DaysTo protect the quality of your order, we dispatch parcels Monday, Tuesday and Wednesday only.Orders placed Thursday to Sunday will usually be dispatched on Monday or Tuesday.Orders placed Monday to Wednesday will be dispatched on the next available dispatch day, depending on the time your order is received and production schedules.DeliveryWe use DHL for all UK deliveries.While we work with a trusted courier, delivery is carried out by a third-party provider and, on rare occasions, delays may occur that are beyond our control. For this reason, we do not dispatch towards the end of the week, helping to avoid parcels remaining in courier depots over the weekend and ensuring your order arrives as fresh as possible.You will receive tracking information by email once your order has been dispatched.Delivery ChargesUp to 20kg: £8.00Over 20kg: £15.00Risk in the goods passes to the customer once the order has been delivered to the delivery address provided.

We offer reliable home delivery across the UK Mainland. Next-Day Delivery: Place your order between Tuesday and Thursday to qualify for next-day delivery. Weekend Orders: Orders placed from Friday to Monday will be dispatched on the next available business day. Stock Availability: All deliveries are subject to stock availability. If any items are unavailable, we will notify you promptly.

You can order online 24 hours 7 days a week. Visit us in store Monday - Saturday 09:00 am - 04:00 pm

Yes, we offer custom cuts of meat based on your preference. Whether you need a specific thickness or a special cut for a recipe, just let us know, and our skilled butchers will be happy to assist.

If you're looking for something specific that you don’t see on our website, feel free to contact us! We’ll do our best to source it for you or suggest a suitable alternative.

No unfortunately we do not offer halal meat.

Due to the perishable nature of our products, we do not offer returns or exchanges. However, if there is an issue with the quality of your purchase, please contact us immediately, and we will do our best to resolve the issue.

Refrigeration (Short-term Storage) Temperature: Store meat in the coldest part of the refrigerator, typically between 34°F (1°C) and 40°F (4°C). Packaging: Keep the meat in its original packaging if you plan to use it within a few days. For longer storage, wrap it tightly in plastic wrap or aluminum foil, and then place it in a resealable bag or airtight container to minimize air exposure. Time Limits: Raw poultry (chicken, turkey): 1-2 days Raw red meat (beef, pork, lamb): 3-5 days Ground meats: 1-2 days Cooked meats: 3-4 days Freezing (Long-term Storage) Temperature: Meat should be stored at 0°F (-18°C) or lower in the freezer. Packaging: Remove the meat from its original packaging if it's not freezer-safe, and wrap it tightly in plastic wrap, freezer paper, or vacuum-sealed bags. Make sure to eliminate as much air as possible to prevent freezer burn. Time Limits: Raw poultry: Up to 1 year Raw red meat (beef, pork, lamb): 4-12 months Ground meats: 3-4 months Cooked meats: 2-3 months ⁠Thawing Refrigerator: The safest method for thawing meat. Place the meat in the fridge and allow it to thaw slowly. This can take several hours or days depending on the size. Cold Water: For faster thawing, submerge the meat in cold water, ensuring it's in a leak-proof bag. Change the water every 30 minutes. Cook the meat immediately after thawing. Microwave: If you use the microwave to defrost meat, cook it immediately after thawing since parts of the meat may start to cook during defrosting. Labeling Always label your meat with the date of purchase or freezing to track how long it’s been stored and ensure you use it before it goes bad. By following these guidelines, you can extend the freshness of your meat and prevent spoilage.