01
45-day rib, boned and rolled
Hereford · Harefield Station · aged 45 days
The cut we hold back for ourselves. Forty-five days on the bone, then boned and rolled so the carving is easy and the crust is yours.
~$62 / kg · sample
The board
This week at the block
Every ticket below is one animal’s worth of a cut, priced as a guide and gone when it’s gone. Ring the counter to put anything aside until close.
This week at the block
02
Saturday steak, cut thick
Hereford · Harefield Station · aged 32 days
One per pan, cut to the width of a thumb, never the width of a coin. Salt it when you leave the shop and it will be ready when you are.
~$48 / kg · sample
03
Berkshire pork loin, rind on
Berkshire · Lowry Bros · slow grown
Black-pig pork with fat that actually tastes of something. Score the rind, dry it well, and give it the hot start it deserves.
~$34 / kg · sample
04
04 · ASK
Norfolk Horn lamb shoulder
Norfolk Horn · Pearson’s Flat · rare breed
A heritage flock and a shoulder that wants four slow hours. Bone in, always. The bone is doing half the cooking.
~$29 / kg · sample
05
05 · ASK
House sausages, whole-animal blend
This week’s beasts · natural casings · no filler
Where the rest of the animal goes, and proudly. The blend changes with the beasts on the rail, so ask what is in them this week.
~$19 / kg · sample
06
06 · ASK
Marrow bones and osso buco
Hereford · Harefield Station · nothing wasted
The quiet end of the whole-animal promise. Roast the bones for the toast, save the shins for the pot, thank us in winter.
~$12 / kg · sample
Demonstration site. Every farm, butcher, price, day count and award shown is sample content, ready to be replaced with a real shop’s details.
Call to put one asideSaturday, ten past seven
How putting one aside works
Pick your cuts from this week’s board
Call the counter, or send the order through
Collect at the side door, tied and named
The festive board
Christmas books out. Every year.
The festive board goes up in early November and closes in the middle of December, sooner if the rail runs out. Ribs, birds, hams and the famous sausage order, collected the two days before Christmas at the side door.
Ask about the festive board
(555) 014-0448
The butchers
Stand at the counter like you know
Nobody is born knowing what to ask a butcher. Here are three scripts that work word for word, and the counter will take it from there.
Feeding six on a Sunday
Say: “A two-bone rib for six, and how long do I give it?” You will get the roast, the timing, and the resting lecture free of charge.
First smoker, big ambitions
Say: “I want a whole brisket, packer cut, and be honest about my chances.” We will be. Bring a cooler and your patience.
Cooking for two, want it special
Say: “One thick steak to share and something for tomorrow’s pasta.” That second part is how the whole animal gets eaten, and how you eat well twice.