The Butchery sources rare-breed, free-range animals from small farms.The emphasis is on pasture-fed native breeds. These include White Park, Red Poll, Hereford or Dexter beef, Tamworth or Gloucester Old Spot pigs, Llanwenog lamb, hogget and mutton, when in season. The business sources from farmers such as Michael Bancroft in the Midlands for Dexter cattle, Sue Money-Kyrle farming Llanwenog lamb in the Wye Valley, bordering Wales, and Nick Ball and Jacob Sykes of Fosse Meadows Farms in Leicestershire for free-range chickens. The business is about more than ticking the ‘careful sourcing’ boxes. The traditional practice of whole-carcass butchery is taken very seriously. This means that every part of the animal is valued, not just the prime cuts. As Fergus Henderson puts it in his book ‘Nose to Tail Eating’, “...it would be disingenuous to the animal not to make the most of the whole beast”. This commitment to respecting the animal is at the core of The Butchery, but it does require the customer, or chef, to approach the counter with an open mind. We dry age all our meat, but especially the beef, where whole fore and hind quarters hang for between four and ten weeks in our dedicated beef ageing room. Try a steak or even the mince, we think you will taste the difference. Each breed and even each carcass is different, so we constantly monitor them and choose to cut when we believe they have reached their optimum. Keep an eye out for beef aged up to 80 days and try a range to see whats your favourite. Like good wine everyone has different tastes.