The Butchery is open Fridays and Saturdays between 9.00am and 4.00pm. Orders given in advance could be picked up at arranged times during the week.

All our meat comes from our own animals

Our beef is well marbled and hung for a minimum of 21 days.

We make our own sausages and burgers.

Our bacon and ham is traditionally dry cured.

We have our own purpose built cutting room and cold store where we cut up an prepare all our carcasses ready to sell in the adjoining shop