We are proud to present locally sourced meat wether it be our dry aged steaks to our farm reared lamb

Knowing where your meat comes from is so important these days. How the animals are raised, what they are fed on and the condition in which they are kept matters to us.
Find out more about our meats and why they are so mouth wateringly good.

We are rightfully proud of all our meat but particularly our prime beef, which is hung on the bone for at least 28 days. 
This method of ageing meat is known as dry ageing. Dry ageing beef is done by hanging meat in a controlled, closely watched, refrigerated environment. If you ever had a good, aged steak, you know it is more tender and flavourful than what you can typically buy in the supermarket. The reason for this is that ageing allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away, concentrating the flavour especially in the steaks

 

Our lamb is reared on our own farm and neighbouring local farms. This flavourful, versatile and succulent meat is not just for the Sunday joint but can be enjoyed as sausages, spicy kebabs, burgers and chops not forgetting the main ingredient in a traditional slow cooked Irish stew or as mince in Shepherd’s pie. If you need advice on which cuts work best for specific types of cooking come and talk to one our team of butchers. We are here to help!

 

Did you know why pork tends to be referred to as a white meat? It’s due to the fact that many lean pork cuts are similar in fat content to a skinless chicken breast.
We know our pork is of the highest calibre. Sourced from our neighbouring farm, our pork is low in fat, tender to cut and wonderfully tasty.
From a traditional roast with crackling and all the trimmings to grilled pork chops, rolled loin stuffed with a range of delicious ingredients, sumptuous belly pork, meatballs or as the key ingredient in many of our range of sausages, pork is also outstanding value for money.

 

We pride ourselves on the standard of the poultry on sale at the Cheshire Butchers. Our local, hormone free chicken, whilst not free-range, are reared under high standards of animal welfare. They will have reached maturity as a traditional table bird, having lived much longer than a supermarket chicken.
We also have pheasant, mallard & duckling from the famous farmers, Johnson and Swarbrick, Goosnargh, Lancashire.
In the run up to Christmas we also stock the highest quality Bronze turkeys, perfect for a delicious festive feast.

 

Sorry we can't seem to find a local source for these!