Butchery is actually as old as hunting itself and developed into a skilled and respected trade over the centuries.  Butchers and their butcher shops became popular locations for their quality of meat, personal service and a local expert who could recommend meats and recipes. Inside the shop, you would see a butcher performing the traditional practice of artisan butchery. Meat was wrapped corner-to-corner in ‘butchers’ wrap’ (brown paper) and tied with string. Shoppers bought meat daily or every couple of days (in a time before refrigeration), and their butcher offered regular delivery, and many customers had standing orders delivered on appointed days. The butcher was always regarded as a highly valued member of the community.

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 - BEEF -