SAVE MORE. A higher profit opportunity for you OUR BUTCHERS. Our Master Butchers. Endorsed by the Institute of Meat EXCLUSIVELY AVAILABLE AT

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1 SAV MOR XCLUSIVLY AVAILABL A Meat cut the way you want it Portion controlled Skilled butchers waiting to help you Professional knowledge & advice OUR BUCHRS ndorsed by the Institute of Meat At Booker and Makro, our Butchers are trained to the highest possible standards, ensuring we bring you industry leading service and product knowledge, adding value to your business. 7 Institute of Meat Master Butchers across the business - which means a quarter of all of their Master Butchers in the UK work at Booker! and developing their Butchery teams, raising standards, and keeping the Butchery rade alive! All of our Butchery Managers work towards an accredited Craft Butcher standard, endorsed by the Institute of Meat Booker Group are committed to training he Institute of Meat is proud to be associated with such a progressive group All locations have a team of Skilled Butchers and Butchery Managers waiting to serve you of highly skilled meat professionals who are respected by all they serve. We run an established Butchery Apprenticeship Scheme, with continuous development of over 60 new recruits every year Keith Fisher Chief xecutive Institute of Meat Our Master Butchers Y I L D QUA ARAN GU DAV MUNDN AMONN NASH KVIN HAWKINS ALAN COX Our Butchers are here to make your life easier and save you time and money - we do the work so you don t have to! Meat cut the way you want means portion control to reduce costs Sourced from suppliers we know & trust Professional advice on new cuts and latest trends adding value to your business Quality guaranteed - or your money back! MARK ROGRS JIM DOHRY A higher profit opportunity for you SHAUN SOCKHILL XCLUSIVLY AVAILABL A very butchery has a 24-hour telephone line to take orders Blackgate_6pp_RollFold_A4.indd 1-3

2 A brand of distinction British and Irish source Dry aged on for the bone for 7 days 28 days matured raditional Beef breeds e.g. Angus, Hereford Farm Assured MAK MOR Premiumise for higher profits! nhance your menu ell your customers about the quality Improve your profits Use the provenance of BLACKGA to premiumise your menu ntice your customers with the quality of the offer s Standard Roast dinner opside Corner Cut Joint Sell: 7.99 Cash profit: 4.65 Margin: 70% Roast dinner Sell: 8.99 Cash profit: 5.48 Margin: 73% Beef tender, succulent and full of flavour. Steaks Whole Rump Half Striploin 14.99/kg* 17.99/kg* Fillet Chain Off 24.99/kg* *INDICAIV PRICING ONLY Blackgate_6pp_RollFold_A4.indd 4-6 Standard Sell: Cash profit: 8.61 Margin: 61% Sell: Cash profit: Margin: 65%

3 SAV MOR XCLUSIVLY AVAILABL A Meat cut the way you want it Portion controlled Skilled butchers waiting to help you Professional knowledge & advice OUR BUCHRS ndorsed by the Institute of Meat At Booker and Makro, our Butchers are trained to the highest possible standards, ensuring we bring you industry leading service and product knowledge, adding value to your business. 7 Institute of Meat Master Butchers across the business - which means a quarter of all of their Master Butchers in the UK work at Booker! and developing their Butchery teams, raising standards, and keeping the Butchery rade alive! All of our Butchery Managers work towards an accredited Craft Butcher standard, endorsed by the Institute of Meat Booker Group are committed to training he Institute of Meat is proud to be associated with such a progressive group All locations have a team of Skilled Butchers and Butchery Managers waiting to serve you of highly skilled meat professionals who are respected by all they serve. We run an established Butchery Apprenticeship Scheme, with continuous development of over 60 new recruits every year Keith Fisher Chief xecutive Institute of Meat Our Master Butchers Y I L D QUA ARAN GU DAV MUNDN AMONN NASH KVIN HAWKINS ALAN COX Our Butchers are here to make your life easier and save you time and money - we do the work so you don t have to! Meat cut the way you want means portion control to reduce costs Sourced from suppliers we know & trust Professional advice on new cuts and latest trends adding value to your business Quality guaranteed - or your money back! MARK ROGRS JIM DOHRY A higher profit opportunity for you SHAUN SOCKHILL XCLUSIVLY AVAILABL A very butchery has a 24-hour telephone line to take orders Blackgate_6pp_RollFold_A4.indd 1-3

4 A brand of distinction British and Irish source Dry aged on for the bone for 7 days 28 days matured raditional Beef breeds e.g. Angus, Hereford Farm Assured MAK MOR Premiumise for higher profits! nhance your menu ell your customers about the quality Improve your profits Use the provenance of BLACKGA to premiumise your menu ntice your customers with the quality of the offer s Standard Roast dinner opside Corner Cut Joint Sell: 7.99 Cash profit: 4.65 Margin: 70% Roast dinner Sell: 8.99 Cash profit: 5.48 Margin: 73% Beef tender, succulent and full of flavour. Steaks Whole Rump Half Striploin 14.99/kg* 17.99/kg* Fillet Chain Off 24.99/kg* *INDICAIV PRICING ONLY Blackgate_6pp_RollFold_A4.indd 4-6 Standard Sell: Cash profit: 8.61 Margin: 61% Sell: Cash profit: Margin: 65%

5 A brand of distinction British and Irish source Dry aged on for the bone for 7 days 28 days matured raditional Beef breeds e.g. Angus, Hereford Farm Assured MAK MOR Premiumise for higher profits! nhance your menu ell your customers about the quality Improve your profits Use the provenance of BLACKGA to premiumise your menu ntice your customers with the quality of the offer s Standard Roast dinner opside Corner Cut Joint Sell: 7.99 Cash profit: 4.65 Margin: 70% Roast dinner Sell: 8.99 Cash profit: 5.48 Margin: 73% Beef tender, succulent and full of flavour. Steaks Whole Rump Half Striploin 14.99/kg* 17.99/kg* Fillet Chain Off 24.99/kg* *INDICAIV PRICING ONLY Blackgate_6pp_RollFold_A4.indd 4-6 Standard Sell: Cash profit: 8.61 Margin: 61% Sell: Cash profit: Margin: 65%

6 SAV MOR XCLUSIVLY AVAILABL A Meat cut the way you want it Portion controlled Skilled butchers waiting to help you Professional knowledge & advice OUR BUCHRS ndorsed by the Institute of Meat At Booker and Makro, our Butchers are trained to the highest possible standards, ensuring we bring you industry leading service and product knowledge, adding value to your business. 7 Institute of Meat Master Butchers across the business - which means a quarter of all of their Master Butchers in the UK work at Booker! and developing their Butchery teams, raising standards, and keeping the Butchery rade alive! All of our Butchery Managers work towards an accredited Craft Butcher standard, endorsed by the Institute of Meat Booker Group are committed to training he Institute of Meat is proud to be associated with such a progressive group All locations have a team of Skilled Butchers and Butchery Managers waiting to serve you of highly skilled meat professionals who are respected by all they serve. We run an established Butchery Apprenticeship Scheme, with continuous development of over 60 new recruits every year Keith Fisher Chief xecutive Institute of Meat Our Master Butchers Y I L D QUA ARAN GU DAV MUNDN AMONN NASH KVIN HAWKINS ALAN COX Our Butchers are here to make your life easier and save you time and money - we do the work so you don t have to! Meat cut the way you want means portion control to reduce costs Sourced from suppliers we know & trust Professional advice on new cuts and latest trends adding value to your business Quality guaranteed - or your money back! MARK ROGRS JIM DOHRY A higher profit opportunity for you SHAUN SOCKHILL XCLUSIVLY AVAILABL A very butchery has a 24-hour telephone line to take orders Blackgate_6pp_RollFold_A4.indd 1-3