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About Us

PASSIONATE ABOUT OUR CRAFT

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For over 40 years, Donald Russell has passionately upheld the highest standards of craft butchery. Renowned for the quality of our hand cut steaks and roasts, our small team of Aberdeenshire butchers made our name serving some of the most prestigious hotels and Michelin-starred restaurants worldwide

In 1984 we were awarded the Royal Warrant for the quality of our meat and poultry, and have held it continuously ever since. Over time we have grown into Britain's leading mail-order and online butcher, delivering our hand prepared cuts and ready meals to homes throughout the UK and beyond.

We are proud to keep the traditional butcher's craft and hand skills alive, and have made it our quest to champion not only steaks but forgotten humble cuts too. We love doing what we do, and hope it shows in your every delicious slice, bite and forkful.

ALWAYS GRASS-FED

Surrounded by the rich, rolling farmland of Aberdeenshire, Donald Russell has its roots in the partnership of a butcher and a local beef farmer, back in 1974. We are ideally situated in the market town of Inverurie, in the heart of Scottish beef country, and our story owes everything to the lush grazing we have on our doorstep.

We have always been passionate advocates of natural grass-feeding, as it produces beautifully marbled, fantastically flavoursome beef. It's what we're known for, and why we'll only ever cut our steaks from the finest, hand selected grass-fed beef from the British Isles.

ALWAYS TRADITIONALLY MATURED

Before we cut anything, we carefully hang our meat until it has reached its absolute peak of perfection. This maturation process allows the beef to 'age' in a cool, dry place, like a fine wine or cheese. During this time, organic compounds are released, giving the beef its characteristic deep, complex flavour. Each cut is different and must be matured accordingly - this can take up to five weeks!

Only a skilled butcher can judge exactly when the meat is at its optimum balance of tenderness and flavour. And that's when we cut. Immediately afterwards, we vacuum pack and freeze every succulent portion to preserve it at its absolute best. So when you come to defrost your steaks, they'll be as fresh as the moment they came off our butcher's knife.