Butchers
Butchers
Our butchers counter is centre stage in the shop and is at the heart of our business with all the beef coming directly from the farm.
Due to the high demand for quality flavoursome meat, our butchery department has grown from strength to strength and boasts a full 35ft counter and two large multi-decks filled with a large selection of meat cuts.
We have a team of award winning butchers who love to introduce new ideas and variety of cuts to interest the customer. They prepare meat cuts with skill, expertise and experience, paying strict attention to detail and quality.
They use seam butchery to break down our bodies of beef, allowing us to utilise all the muscles in our unique cuts, such as Rumpet, Thick Rib, and Flat Iron Steaks. We also supply a wide range of steaks on the bone.
We also offer locally sourced Poultry, Pork, Lamb, and Turkey.
Meet Steve – Butcher Manager
Steve, our first full-time butcher, became part of Taylors Farm in 2005 and has been with us ever since.
With decades of experience in the trade, Steve brings exceptional skill and knowledge to every cut. His expertise in seam butchery and traditional techniques ensures our customers receive the highest quality meat.
Steve plays a vital role in mentoring the next generation of butchers and maintaining the high standards our customers expect.
Meet Joe – Butcher Manager
Joe is Roger and Bernie’s son and has worked in the farm shop from being at school. Joe has learnt the trade, from working with Steve, initially in the old shop, before expanding to the premises as you know it today.
Joe has experience working on our Arable and Beef Farm, as the cereals we grow are fed to our cattle which are then butchered for sale in the shop. This is a key element of the business.
He is passionate about training and development of the skills of our apprentices within the butchers team.
