Master Butcher - Lee Spencer - Freelance Butcher -
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Butchers Produce

Butchers Produce.

We select our produce from British farms that traditionally rear their livestock on grass, hay and mixed grain ensuring no additives, steroids or GM foods are used.

We like to be secure in the knowledge that our produce is from happy animals which have not been stressed or intensively fed. This is why we have built up excellent, long standing working relationships with our farmers.

To ensure the best flavour and textured meat our beef Devon Ruby Red is slaughtered under thirty months, our Texel  lambs under twelve month, our Berkshire pork under ten months, poultry and game are slaughtered according to size.

We are able to offer a high quality produce at a very competitive rate by buying all our produce whole and butchering to our customer’s individual need. We happily hang our produce according to our customer’s wishes. Our beef is generally hung for a minimum of 21 days, pork for a minimum of 7 days, lamb for a minimum for 10 days.

We are passionate about our profession and make the majority of our produce on our premises including all our sausages by hand using 85% pork shoulder in natural skins. We can even make a sausage to your own recipe.