OUR MEAT · POULTRY
Poultry
Anderton’s Select Hillcrest Poultry: chicken every day, turkey, duck and speciality birds to order, and our Christmas birds, prepared by our own butchers in the Ribble Valley: at our cutting plant in Hothersall and our traditional Q Guild butcher’s shop in Longridge, the gateway to the Ribble Valley.
Cut and packed at our FSA-approved cutting plant, UK 4834.
What we offer
- Whole birds, breast fillets, thighs, drumsticks and wings
- Diced chicken and chicken strips
- Marinated chicken from our Craft Collection
- Turkey, duck, goose and Christmas cockerel to order
All products and flavours are subject to seasonal availability.
KNOW YOUR CUTS
Where each chicken cut comes from
Not sure which cut suits your dish? Ask us across the counter, or call the shop, and we’ll point you to the right one.
Chicken cuts chart drawn for Anderton’s
CHRISTMAS 2026
Turkeys and Christmas birds
All our whole Christmas birds are reared locally, on farms in our area. Whole turkeys, boneless turkey breast, three bird roasts, Christmas cockerels, geese and ducks. Order online and collect from our Drive-Thru at Higher College Barn on Wednesday 23 and Thursday 24 December, or order in our shop or by phone and collect from the shop. Last online orders 11:59pm on Saturday 19 December.
Poultry from our block
Our full poultry range
From our trade brochure. Everything is cut to order at our plant, so if you don’t see it in the online shop, ask us.
ANDERTON’S SELECT
Hillcrest chicken
- Grade A chicken fillets, by the box
- Chicken fillets, skin on or off
- Chicken supreme and French-trimmed supreme
- Smoked chicken fillets
- Whole chickens, whole, halved or cut into 4 or 8
- Chicken thighs: rolled, bone in, boneless, diced or minced
- Diced chicken breast
- Chicken strips and goujons
- Drumsticks, legs and wings
- Club chicken fillets
- Chicken Kievs and kebabs
- Chicken livers
ANDERTON’S SELECT
Hillcrest speciality poultry
- Whole duck and Gressingham duck
- Duck fillets, fresh or smoked
- Duck legs and duck livers
- Guinea fowl and guinea fowl breasts
- Pheasants and pigeon breasts
- Single and double turkey breasts
- Catering turkey stag
- Boned and rolled turkey leg
- Turkey steaks and turkey strips
- Diced and minced turkey breast
FOR SCHOOL CATERERS
Cooking for a school?
A quick guide to which of our products suit school portions, using raw weights from the government’s portion guide for school lunches in England. You know your own menus and standards best: we cut and pack to the portion weight you need.
| Per portion | Primary (ages 4 to 10) | Secondary (ages 11 to 18) |
|---|---|---|
| Roast chicken or turkey | 60g to 85g | 85g to 125g |
| Diced or minced poultry, in casseroles, stews, pies or curries | 50g to 75g | 75g to 90g |
Our catering team can help you plan portions and menus: talk to our catering team.
Talk to our meat men
They’re not salesmen: they’re born-and-bred butchers who’ll help you choose the right product for the job. Home customers, call the shop on 01772 783321.