How the Basecamp Larder works

Bespoke Butchery Pricing Through Carcass-Based Buying

The Basecamp Meat Larder is a bespoke butchery pricing system built around whole-animal, carcass-based buying in Cumbria. Customers purchase a whole, half, or quarter carcass upfront, locking in the price at the time of purchase, and work directly with their butcher at Basecamp North Lakes.

This is a planned buying service. It is not a box scheme and not rented freezer space. Once purchased, your meat is butchered to suit how your household actually eats and is stored and managed by Basecamp, allowing you to collect it over time without needing to take everything at once.

Carcass-based buying delivers fair pricing across all cuts, rather than inflated prices for popular items. It allows the whole animal to be used properly, reduces waste, and supports traditional butchery and local Cumbrian farmers.

Cuts available in your larder depend on the animal purchased and seasonal availability. This reflects real butchery practice and avoids standardised retail supply. Members have direct access to their butcher to discuss preferences, timings, and drawdowns.

Additional items can be added from the counter when required and are charged at the current counter price per kilogram. The Meat Larder is designed primarily around carcass allocations because this approach offers better value, price certainty, consistency, and long-term planning, while supporting heritage breeds and responsible farming.

Whole animal bespoke butchery pricing at Basecamp North Lakes

Cumbrian Heritage Beef

Whole or Half Carcass

What We Offer

All beef in the Basecamp Larder is heritage breed beef, sourced from animals bred and raised in Cumbria and the surrounding region.

We work exclusively with traditional native breeds chosen for flavour, texture, and animal welfare, not speed or yield. These animals grow more slowly and produce beef with better depth of flavour and natural fat distribution.

Heritage beef is available to Larder members through carcass allocation, butchered to suit how your household actually eats and stored safely in your larder over time.

Larder carcass price

£15 per kg (based on whole or half carcass allocation)

Prices are based on carcass weight, which reflects the amount of meat available once the animal has been prepared by the butcher. As a guide, a heritage beef carcass typically weighs around 300 kg, depending on breed and finish.

This price reflects planned, whole-animal use and includes a natural mix of:

Premium cuts – Sirloin steaks, Rump steaks, Fillet, Rib and fore rib

Roasting joints – Topside, Silverside, Thick flank, Rump joints, Shoulder joints

Slow-cook and everyday cuts – Brisket, Shin, Chuck and blade, Braising steak, Diced beef

Minced and trim cuts – Beef mince, Burger and trim

Bones and extras – Marrow bones, Stock and soup bones

Cuts will vary depending on the animal and season, which is part of working with real heritage beef rather than standardised supermarket supply. If this feels like the right fit for your household, please register your interest and our butchery team will contact you.

REGISTER INTEREST OR ASK A QUESTION
Bespoke butchery pricing using carcass-based buying

Cumbrian Heritage Beef

Hindquarter

What We Offer – Hindquarter Allocation

Heritage beef hindquarter is available to Basecamp Larder members who want a higher proportion of premium cuts while still buying within a whole-animal system.

The hindquarter comes from the rear of the animal and includes more tender cuts traditionally associated with steaks and roasting joints. It offers variety and flexibility while respecting carcass balance and traditional butchery.

Larder hindquarter price £18 per kg (based on hindquarter carcass allocation)

Prices are based on carcass weight, which reflects the amount of meat available once the animal has been prepared by the butcher. As a guide, a heritage beef hindquarter typically weighs around 75–85kg, depending on breed and finish.

This price reflects planned, whole hindquarter use and includes a natural mix of:

Premium and high-value cuts – Sirloin steak, Rump steak, Fillet steak, Bavette (where available)

Traditional joints and roasting cuts – Topside joint, Silverside joint, Thick flank joint, Rump roasting joint

Slow-cook and everyday cuts – Hind shin, Braising steak, Diced beef

Minced and trim cuts – Lean beef mince, Burger or mince trim

Bones and extras – Marrow bones, Stock or soup bones

Cuts will vary depending on the animal and season. This variation is part of working with real heritage beef rather than standardised supermarket supply. If this feels like the right fit for your household, please register your interest and our butchery team will contact you.

REGISTER INTEREST OR ASK A QUESTION
Bespoke butchery pricing using carcass-based buying

Cumbrian Heritage Beef

Forequarter

What We Offer – Forequarter Allocation

Heritage beef forequarter is available to Basecamp Larder members who value depth of flavour, versatility, and traditional slow-cooked eating.

The forequarter comes from the front half of the animal and includes a higher proportion of working muscles. These cuts are ideal for slow cooking, braising, mincing, stocks, and everyday meals, and represent some of the most flavourful parts of the animal.

Larder forequarter price £15.50 per kg (based on forequarter carcass allocation)

Prices are based on carcass weight, which reflects the amount of meat available once the animal has been prepared by the butcher. As a guide, a heritage beef forequarter typically weighs around 75-85kg, depending on breed, size, and finish.

This price reflects planned, whole forequarter use and includes a natural mix of:

Premium and high-value cuts – Fore rib joint, Fore rib steaks (where cut), Feather blade, Chuck steak, Short ribs

Traditional joints and slow-cook cuts – Brisket (rolled or flat), Shoulder joint, Blade steak

Slow-cook and everyday cuts – Fore shin, Braising steak, Diced beef

Minced and trim cuts – Beef mince, Burger or mince trim

Bones and extras – Marrow bones, Stock or soup bones

Cuts will vary depending on the animal and season. This variation is part of working with real heritage beef rather than standardised supermarket supply. If this feels like the right fit for your household, please register your interest and our butchery team will contact you.

REGISTER INTEREST OR ASK A QUESTION
Bespoke butchery pricing using carcass-based buying

Cumbrian Pork

Native Breeds

What We Offer

All pork offered through the Basecamp Larder comes from native British pig breeds, selected for flavour, welfare, and proper fat content rather than fast growth. These breeds produce pork with better texture, natural marbling, and depth of flavour, making it suitable for roasting, curing, slow cooking, and everyday use.

Native pork is available to Larder members by whole or half pig allocation, butchered to suit how your household eats and stored in your larder over time.

Larder Whole carcass price: £7.50 per kg – Half £8 per kg

Prices are based on carcass weight, which reflects the amount of meat available once the animal has been prepared by the butcher. As a guide, a native breed pig carcass typically weighs around 70–90 kg, depending on breed, age, and finish.

This price reflects balanced use of the entire animal and includes a natural mix of:

Premium and high-value cuts – Pork loin chops, Pork loin joint, Pork fillet (tenderloin), Pork cutlets (where cut)

Traditional joints and roasting cuts – Leg of pork joint, Shoulder of pork joint, Rolled shoulder or hand joint

Slow-cook and everyday cuts – Belly pork, Spare ribs, Diced pork, Braising pork

Minced and trim cuts – Pork mince, Sausage meat or trim

Bones and extras – Pork bones for stock, Skin for crackling (where requested)

Cuts will vary depending on the animal and season, which is part of working with native breeds rather than standardised commercial pork. If this feels like the right fit for your household, please register your interest and our butchery team will contact you.

REGISTER INTEREST OR ASK A QUESTION
Whole animal bespoke butchery pricing at Basecamp North Lakes

Lamb, Hogget & Mutton

Native Breeds

What We Offer

The Basecamp Larder offers lamb, hogget, and mutton from native British sheep breeds, raised locally in Cumbria and the surrounding area.

Each offers a different depth of flavour and suits different styles of cooking. All are available by whole or half animal allocation, butchered to suit how your household eats and stored in your larder over time.

Native Whole Lamb – Mild, versatile, and familiar. £15.50 per kg – Half £16.50

Native Whole Hogget – Deeper flavour, excellent for slow cooking. £15 per kg – Half £16.50

Native Whole Mutton – Rich, robust, and best suited to long, slow cooks. £15.50 per kg – Half £16.50

Prices are based on carcass weight, which reflects the amount of meat available once the animal has been prepared by the butcher. As a guide, a native breed lamb carcass typically weighs around 21-25 kg, depending on breed, age, and finish.

Cuts vary by animal and season. This reflects whole-animal use rather than standardised supply.

Typical Cuts from Half a Lamb

Premium and high-value cuts – Lamb loin chops, Lamb loin joint, Lamb cutlets, Lamb rack,

Traditional joints and roasting cuts – Leg of lamb joint, Half leg of lamb, Shoulder of lamb joint

Slow-cook and everyday cuts – Lamb neck, Lamb breast, Diced lamb, Braising lamb

Minced and trim cuts – Lamb mince, Trim for mince or burgers

Bones and extras – Lamb bones for stock, Bones for slow cooking or broth

This approach supports native breeds, local farming, and gives members clarity and price certainty. If this feels like the right fit for your household, please register your interest and our butchery team will contact you.

REGISTER INTEREST OR ASK A QUESTION
Carcass-based bespoke butchery pricing in Cumbria

Wild Local Venison

What We Offer

The Basecamp Larder offers wild venison, sourced locally from managed populations in Cumbria and the surrounding area. This is genuinely wild meat, not farmed. It is naturally lean, high in flavour, and reflects seasonal availability and responsible deer management.

Larder carcass price: £12.50 per kg

Prices are based on carcass weight, which reflects the amount of meat available once the animal has been prepared by the butcher. As a guide, a wild Lakeland venison carcass typically weighs around 25–45 kg, depending on species, age, and season.

Cuts will vary depending on the animal and season and may include a mix of:

Typical Cuts from Wild Venison 

Premium and high-value cuts – Venison loin steaks, Venison haunch steaks, Venison fillet (where available)

Traditional joints and roasting cuts – Haunch of venison joint, Rolled haunch joint, Shoulder of venison joint

Slow-cook and everyday cuts – Venison neck, Venison shank, Diced venison, Braising venison

Minced and trim cuts – Venison mince, Trim for burgers or mince blends

Bones and extras – Venison bones for stock, Bones for slow cooking or broth

Because this is wild meat, availability is seasonal and quantities are limited.

This approach supports responsible wildlife management, reduces waste, and gives members access to high-quality local venison with full traceability. If this feels like the right fit for your household, please register your interest and our butchery team will contact you.

REGISTER INTEREST OR ASK A QUESTION

If the Basecamp Larder feels like the right fit for how your household buys and plans, you’re welcome to get in touch. If there’s something specific you’d like us to source or add to your larder, we can discuss it, subject to availability and suitability for how the larder operates..

ASK A QUESTION