 Established for over 100 years, we base our service on Quality & Trust. For generations we have formed firm and lasting relationships with the best livestock farmers in Scotland. They provide us with a completely naturally reared product with total traceability from farm to plate.
In these days of bulk buying by the multiples, quality will inevitably be lost. We only buy the very best.
Allied to our firm committment to Quality, we also run a herd of pedigree Aberdeen Angus cattle.
Netherton Billy Boy - Male Champion & Reserve Supreme Champion - The Royal Show 1998
"When you buy from John, you can always be assured of the very best possible quality and taste."
IF YOU ARE FED UP WITH TOUGH TASTELESS BEEF, 
Lang Toon Butcher Cut Above the Rest - Perthshire Advertiser Auchterarder butcher John McCallum took centre stage with internationally renowned food writer Egon Ronay at Smithfield. The Lang Toon firm celebrated a gold and two silver awards at the Smithfield Product Evaluation Ceremony. Egon Ronay acknowledged the High Street butcher was a cut above the rest, taking gold for his Lamb Dijon, and silver for his haggis and chicken and French garlic. The 1992 Q Guild event was the biggest of its kind in the country and John demonstrated his skill and expertise in the art of butchery. An international line-up of judges, including the Peat Inn's David Wilson, evaluated entries from all over Britain and John McCallums efforts gave them food for thought. "It's a great honour," said John at his county business. "There's no real secret to our success - but we've experimented to get the balance right in our lamb and chicken stir-fry dishes. It's all about using the best natural ingredients." It was the first time the Auchterarder family business had taken part in the Q Guild Celebration, joining a range of independant butchers putting the emphasis on quality for the customer. And at the Royal Smithfield show, the McCallum butchers bought the Aberdeen Angus champion for £1,500, to bring the best back to Perthshire. - Perthshire Advertiser |
The Beef we sell is hung traditionally on the bone for up to three weeks, thus ensuring tenderness.
In 1992 we purchased the Champion Aberdeen Angus at the The Royal Smithfield Show.
Quote from one of our customers:
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