We buy the whole animal
We do not buy boxed, pre-cut meat. Whole carcasses arrive from our own farms and our partner farmers, and they are broken down here, on our blocks, by our butchers.
It is slower and it is harder. It also means nothing is wasted, and every cut can be prepared exactly the way it should be.
From carcass to counter
Selection
Animals are chosen on the farm, for breed, condition and the fat that proper ageing needs.
Hanging
Beef hangs on the bone for a minimum of twenty-eight days, often much longer, in our own ageing rooms.
Breaking down
A butcher breaks the side into primals, then into the cuts you know, following the muscle by hand.
The counter
Cut to order, trimmed and presented. What you ask for is cut in front of you, not lifted from a pack.
The extra fat on native breeds is what makes proper dry ageing possible. It is all connected.
Skill you cannot rush
Learning to bone out a shoulder cleanly, to tie a joint that cooks evenly, to see the grain and cut across it, takes years. That is why our apprenticeship runs five years.
A knife, a steel, a block and a trained eye. The tools have barely changed in a century, because they do not need to.
More than cuts
Sausages & burgers
Made in our kitchen from our own trim, seasoned by hand. No mystery, no filler.
Bacon & gammon
Dry cured on the premises with salt, sugar and time. The way bacon used to taste.
Oven ready joints
Boned, rolled, tied and ready. We do the fiddly part so your Sunday is easy.
Order a cut done properly.
Everything in the shop is cut by the hands you just read about. Order online or come in.