Traditional butchery

SERVING CHELMSFORD FOR MORE THAN 30 YEARS

Experienced butchers

PROVIDING A RANGE OF FINE MEAT

Whatever you and your family likes most, whether it’s a roast dinner, a BBQ, or something as simple as sausages and mash, we can help you to make it really special. We offer a wide range of top-quality meat at competitive prices, all butchered on the premises so that we can guarantee the quality.

We supply poultry, game, beef, pork and much more – if you don’t see your favourite cut of meat, just ask, and our experienced butchers will be happy to help. Why not enjoy a treat while you’re in the shop, with something from the deli counter, or one of our delicious homemade pies?

Why choose our butchers?

A TRADITIONAL BUTCHER WITH SERVICE TO MATCH

TRADITIONAL SKILLS

Butchery isn’t a simple thing to learn, it requires finesse, expertise, and practice. That’s one of the reasons that meat from supermarkets is never quite the same – it hasn’t had the same care and attention paid to it! We value the traditional skills and prepare our meat with care to ensure everything is just the way you want it.

FIRST-CLASS SERVICE

We want to be part of your routine. A shop that you visit regularly because you know you’ll get exactly what you want, that you won’t pay more than you need to, and that the service will always make shopping with us a pleasant experience. We’re not just traditional in our butchery, we also believe in traditional service!

Meat

Beef

Shin of beef: for stews and casseroles
Chuck steak: sliced or diced for braising and stewing
Brisket: for pot roast, slow roasting and barbecuing
Fore rib: for roasting on the bone or boned and rolled, and just eye of the joint for rib eye steak
Rump: for grilling and frying
Sirloin: for roasting on the bone or boneless, or cut into steaks for grilling or frying
Fillet: in one piece for en croute recipes or cut into steaks

Veal

We have a variety of veal cuts including chops, escalopes, diced veal and calves' liver. Other cuts can be supplied as per your order

Blythburgh free range pork

Loin: left whole for roasting or cut into individual chops. It can be boned for steaks or a boneless joint
Leg: for a lean roasting joint
Shoulder: for slow roasting, pulled pork or cut into chops
Belly: slow roasting in a joint, cut into slices or delicious spare ribs
Fillet: cut into medallions or whole as a tenderloin

Lamb

Leg: for roasting bone-in, or boned and rolled. It is ideal for barbecuing when butterflied
Shoulder: for slow roasting or ideal for Greek dishes such as kleftiko
Rack: French trimmed as chops or as a joint for roasting
Loin: cut into single or double chops, marinated or plain
Chump: bone-in chops or boneless lamb rump
Breast: bone-in or boned and rolled for roasting

Poultry

Chicken

Whole, or cut in ½ or ¼
Breast: for roasting, grilling or frying
Leg: for roasting
Drumsticks and thighs: for grilling, roasting and ideal for barbecuing

Turkey

Whole for roasting
Breast: for roasting. Boneless, plain or stuffed with our home-made stuffing, or cut into steaks for frying
Leg: for stews and casseroles, diced or rolled for roasting

Duck

Whole for roasting
Breast: for roasting, grilling or frying
Leg: for roasting

Game

We can supply pheasant, partridge, pigeon, venison and many more on request.

Potatoes

We sell 5 kilo bags of local white and red potatoes.

Visit the shop or give us a call