Butchery

BUTCHERY

Cimandis offers a premier butchery on both islands. We can supply a wide range of quality sustainable meats from a selection of industry leading suppliers.

Trust, consistency, quality and value are essential ingredients and we are serious about instilling these values across our offering. With plenty of fresh meat products available to suit all occasions, there's great choice, and through the support of our fresh meat experts we can help your business grow.

We use a number of local and UK suppliers, all personally known to each butcher, to ensure that the quality of the product delivered is the quality the customer expects.

We also operate a call and collect service on both islands, for those customers without a credit account with us. Our expert team can prepare your meat to the exact cut and specification that your business needs.

We also supply numerous butchery shops across both islands in addition to being the primary source of fresh meats for several exclusive hotel brands across the islands.

View the entire range on

Jersey

The butchery at St.Saviours is fitted to the highest spec; if you'd like to come and take a look, then the Head of Butchery Team, Clint Coates and the Jersey Butchery Team would welcome showing you around.

The team are highly trained and knowledgeable and are proud of the butcheries 5 star Eat Safety Rating and Advanced HACCP food safety and hygiene certificates and local EHO 5* award.

All products have full traceability and are from assured Food Standards BRC approved plants.

Guernsey

The butchery at Pitonnerie Road is a multi species cutting plant, cutting to any customer requirements. The team also produce fresh sausages and burgers and have a fantastic deli range with a designated cooked meat and cheese-processing unit.

A visit by appointment is recommended, so that Chef's and establishment owners can see the size of the site and meet the team. Our Master Butcher on Guernsey, Dave Martin prides himself in buying the best quality products at the most competitive prices, in turn keeping his customers ahead of the competition.

Meet our Master Butchers

Master Butchers stand as the custodians of a honoured craft, embodying a tradition deeply rooted in meticulous skill. In an era where industrialisation and mass production dominate the food industry, the art of butchery finds itself at risk of fading into obscurity. Yet, Master Butchers persist as guardians of this dying art, wielding their expertise with reverence for the animals they work with and a commitment to honoring every cut.

Learn more about our Master Butchers below...

MASTER BUTCHER - CLINT COATES

How did you get into Butchery?

It all started when I was in my teens (13-14). A family friend got me a job at a butcher’s shop in the central market, working Saturdays and school holidays.

Back then it was just a job, I didn’t think where it would take me. Obviously at that age I wasn’t boing out sides of beefs……. Mince, burgers and WASHING UP!! With patience and sticking it out I had the opportunity to move on and became a cutter at CO-OP Grand Marche and eventually got on to carcase breakdown. From there I went to work with a local farmer, and I worked with them to rear their livestock and processed the meat in their onsite butchery already to be sold.

What is the most misunderstood aspect of being a butcher?

I always heard the butchery is a messy, smelly job…… it’s only as messy as you make it, and fish mongers smell a lot worse!! With the way the world is at the moment being rather big on Veganism I believe this is putting people off the butchery industry.

A farmer won’t look at their pigs, cows, or sheep as pets. They look at them as stock, their income. This is the same for butchery, meat is our main food source.

Biggest butchery fail?

I feel the biggest fail in the trade now, is most of the old school butchers have given up with younger generation not being interested or maybe still not knowing where the meat actually comes from. We can all pick up a packet of pork chops from the supermarket shelves but to understand where it has come from is completely different.

Why should someone consider a career in butchery?

Anyone can pick up a knife and hack into a piece of meat. If you are as passionate with your work as I am with mine the outcome is very rewarding. Knowing the work you have done, will be sent off to a restaurant for the chef to cook so their customers can enjoy what their eating all because you’ve done the job well. Sure, we all start off at the bottom like putting stock away, however it doesn’t take long to start on the processing side of things….. mince, burgers, using the band saw to then be standing at the block cutting and boning out with full step by step training by all within the butchery department. Each day will be a new thing learnt about the trade.

Your best advice to chefs?

Now! Without annoying any chefs, I believe a good chef should have some butchery knowledge/background. Boning out, rolling and French trimming. We always welcome chefs to have a look around the butchery department and even have a go at preparing some meat.

What’s your favourite cut/joint and why?

Without a doubt, the best cut in the world is Ribeye, if you disagree then you’re wrong! It is a well marbled cut from the fore quarter. Full of flavour and very tender.

What’s a cut that is always overlooked but is actually really amazing?

This is quite a tricky one. Over the years cheaper cuts of meat have now become very popular, we can thank the TV chefs for this. This could go from Flank to shin, if done write, you’re in for a good meal.

A food trend that you just can’t get behind?

Now you’ve got me going!! Redefined meat (fake meat). Just can’t get my head around why someone would create a plant based product, make it look like meat, taste like meat and the consumer is dead set against eating meat. The world has gone mad!