What they sell
- Dry aged beef
- Lincoln Red beef
- Grass fed lamb
- Aged cull ewe mutton
- Tamworth pork
- Wild roe venison
- Bacon
- Sausages
- Burgers
- Seasonal meat boxes
Visit
Opening timesTuesday to Sunday, 8am to 4pm
Units 5&6 Bowhouse, St Monans, Anstruther, KY10 2DB
Emailbutchery@bowhousefife.com
What people say
4.4
From 13 Google reviews
1 October 2026
Cost me £9 for a morning roll with 2 slices of thin bacon and a square sausage from their stall outside. Was actually pretty excited to try it given the price. Honestly, it was utterly disgusting. The square sausage was dense, dry, chewy and tasteless. The bacon was on par with supermarket bacon, very thin and simply salty with no flavor. Fair to say, it went in the bin. I only wish I'd tried it before I got back to the car or I'd have wanted a refund. Absolutely avoid this place if you can, there's no way the person preparing that didn't realise they'd destroyed the square sausage (if it was even any good to start with, given the bacon experience)
About the farm
Butchery at Bowhouse is a whole carcass butchery at St Monans in Fife selling organic, pasture fed beef, lamb, mutton, pork and venison from the surrounding Balcaskie estate.
Butchery at Bowhouse is a whole carcass butchery in the Bowhouse buildings at St Monans, in the East Neuk of Fife. Every animal is handpicked from the surrounding Balcaskie estate, where it is reared organically on a fully pasture fed diet. A rare breed Lincoln Red herd was introduced to Balcaskie in 2019, fed on grass all year round and moved daily to fresh pasture sown with herbal rich grasses; while that herd grows, Luing, British Shorthorn and Aberdeen Angus cattle are also picked from the field by Euan and the estate manager. The lamb is 100% grass fed and spends its life in the fields around the estate, and all the beef and lamb from Balcaskie is organic certified and Pasture for Life assured. Tamworth pigs live outside all year, rooting in pastures, cereal stubbles, forage crops and woodland, and the counter also carries aged cull ewe mutton and wild roe venison from the East Neuk.
Nothing here is aged in a vacuum pack. Whole carcasses are hung in humidity controlled fridges with Himalayan rock salt on the floor to draw the moisture out, and each cut is used only at its prime, so you get more meat and less water. You can buy over the counter at unit 5 from Tuesday to Sunday, 8am to 4pm, and the butchery also trades at the monthly Bowhouse market weekends. Seasonal meat boxes go UK wide overnight by courier in insulated wool boxes. The team offers a private butchery and wholesale service too, for other small scale producers who want their meat handled with the same care that went into rearing it.
Euan Simpson
Butcher
Came to the butchery from retail management and was inspired by Balcaskie's whole carcass approach and pasture fed livestock. Now fully qualified, he works across the counter and the wholesale side and picks the cattle from the field with the estate manager.
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