D Campbell & Son Butcher in Stirling

We buy meat every week which ranges from Lorna sausages to kebabs to mince and kofta burgers . We experience 5 star service and 5 star quality meat. The price is extremely reasonable for what we get too .

Called at Campbells during a trip from Auchterarder. The meat and products I purchased have been some of the best I’ve ever tasted. Superb local produce including juicy and tender Roast Brisket and the Pork and Chorizo Burgers are extremely special. I also purchased some fantastic link sausages and Steak Burgers too! Butchering at its best. Service with a smile and exceptional value for money. Will be back next month!!

We always try to stop at Campbells for a haggis. This time I picked up the bag of two haggae (?) and a black pudding ready for our return to England My wife check the bag while we were filling up at the local garage and saw only one haggis. I was accused of buying only one, which I denied, so we returned to see if it was still on the counter at Campbells. It was not and after rechecking the car they very kindly they gave me another one free of charge Upon return home we found it under the seat!! This sort of service is sadly rare and we shall certainly recommend Campbells to any visitor. They restore one faith in human kind.

Excellent local meat at reasonable rates. Couldn’t help enough and the rump steak was fabulous. Looking forward to thick cut pork chop and sausages that I couldn’t resist buying for tomorrow!! Highly recommend.

This is an excellent butcher obviously much loved by the local community. We have used it twice when passing through the bonny wee town of Callander on holiday. This time, we had French friends and were staying on Loch Tay (self catering). On our way to Loch Katrine, we decided to look for some meat for our evening meal. As we had 13 and 15 year old French teenagers with us, I gave my friend the choice. We took away 6 steaks, Aberdeen Angus/Limousin cross (rib eye, I think), cut to our chosen thickness for us. That cross reflects the Auld Alliance between Scotland and France too! My husband cooked them simply using Raymond Blanc’s “maman Blanc” method: so juicy and tender, we all ate every scrap. A pile of oven roasted potatoes, a little broccoli and sweet corn - everyone very happy. Oh, Dijon mustard for some of the French contingent. As with any good Scottish butcher (and there still lots), you can get advice on what cut to choose, and how to cook it - don’t be nervous, you can enjoy superb Scottish meat at a good value price: ”bon rapport qualité-prix” (o; I did have a wee freezer bag with me, so they sat happily for a few hours in the car - and often would in the Scottish climate, to be honest.