Butchr We’re a traditional family butchers passionate about top-quality British meat.

From dry-aged steaks to handmade sausages, dry-cure bacon, and BBQ favourites – everything we do is crafted with care and a love for proper meat.

One of the biggest things I hated was all the paperwork and recording when running an approved meat business. My argumen...
13/04/2026

One of the biggest things I hated was all the paperwork and recording when running an approved meat business. My argument was all the paper handling was a hygiene risk in its own right.
Off the back of that I designed a digital recording and traceabilty app for my business in Microsoft Access Database. The EHO, Vets and auditors used to love it.
Andrew always said I could sell it to others its that good, we tbf whilst running the business I didnt have time to put to it. Now with the aid of AI I have built an app and tbf its far superior to anything I ever did on my own.
It's called HACCPGuard but that completely undersells it, its a food business management app thats got food safety bolted on the side of it. 4 Different apps 1 for retail shops, 1 for hospitality, 1 for food manufacturers and 1 for Food Wholesalers. You ban even upgrade the retail app with the wholesale app add on if you run a shop and do some wholesale as well
Too much functionality to describe here but I have set up a website where you can sign up to a subscription from £49-£89 per month. There is a 14 day free trial so you can have a play if your interested, no credit card required !!
The first image below is the DTD Dashboard the second the Management Dashboard
https://haccpguard.co.uk

10/04/2026

Haven’t posted here for a while but one of the biggest things I have missed is having a good steak. I have always made it a rule in business never to run down my competitors, it will always come back and bite you in the ass. But now I’m a customer like everybody else.

I have now tried 3 different local meat suppliers now for a steak treat, Aldi, Fordmore Farm Shop and Veyseys and I would like to express my honest opinion on each. To be honest I couldn’t bring myself to buy a steak from Tesco every time I’ve been in there I haven’t seen a steak that took my fancy in fact I haven’t seen any meat in there that takes my fancy

Aldi Ribeye: not too bad, nothing remarkable but I wouldn’t have sent it back if it had been served to me in a restaurant. Not a patch on the 2 independent options available locally though, cheaper but not substantially. 6/10

Fordmore Sirloin: when I picked it out for Josh the butcher to cut me 2 steaks it looked great lovely marbling. On eating it it had the bite of what I would expect, I don’t particularly care for super tender steak I like a bit of bite, not tough and the steak definitely measured up on that front. As far as taste was concerned it was obvious to me it had been dry aged it had that signature flavour profile. I like that but Mrs T isn’t so keen.
I can honestly say I didn’t begrudge the premium price for what the steak delivered 8/10

Veyseys Ribeye: to be honest when the butcher cut it for me I wasn’t too sure on how I expected it to eat, I shouldn’t have worried
The taste was very sweet and beefy commensurate with what I would expect from grass fed beef, definitely been dry aged, probably not to the same extent as Fordmore’s but Mrs T enjoyed it more because of it.
As far as tenderness was concerned just right for both of us 9/10

In conclusion with no ax to grind in future I wouldn’t touch Tesco with a barge pole in a lot of cases decent meat spoilt by appalling butchery, if money is tight you won’t go far wrong with the Aldi offering but for a proper quality steak your not going to beat the independents offer, maybe not as cheap but the difference in price isn’t that great, pay the difference or have a slightly smaller steak to fit your budget it’s worth it
As an ex butcher I would have been happy to have served either one of them and you can’t give a higher recommendation than that 😄

A few people have asked what I’ve been up to since stepping back from the shop.Short version: I’ve been putting the same...
23/01/2026

A few people have asked what I’ve been up to since stepping back from the shop.

Short version: I’ve been putting the same “do it properly or don’t bother” mindset into something new — helping small businesses keep their social media ticking over without it becoming another job.

I’ve been testing it quietly by creating free social posts for local businesses to see if it actually saves them time.

If you’d like a few posts to use yourself (or know another local business owner who might), you can grab them here:
👉 https://tradewords.ai/ -posts

Thanks again to everyone who supported Butchr over the years — that experience is what’s shaped this next chapter.

09/01/2026

Anyone interested in taking on our butchery (1850 sq ft), fully fitted shop, i hanging chiller, 1 boxed chiller, 1 walk in freezer, 2 cutting and production rooms, wash up area, hygiene room, dry store room. Cost in the region of £120,000 to fit. £40,000 to a good home.
DM me if your interested

Final post regarding my new venture on here and then I'm afraid I'm putting Butchr to sleep, this is what I.m working on...
06/01/2026

Final post regarding my new venture on here and then I'm afraid I'm putting Butchr to sleep, this is what I.m working on now. Something I can manage as my health and strength get the better of me, I couldn't carry on butchering even if I wanted too, and with Andrew effectively out of the frame for the long term, no alternative really. Anyway this is what I'm doing now if your interested:

If you run a small business, you’ll know that staying visible online is all about consistency — and that’s the hardest part when you’re busy running everything else.

One week you’re posting on Facebook, then things get hectic, and before you know it your website, Google and socials have gone quiet again. Customers stop seeing you, and enquiries slow down.

That’s why I built TradeWords — a simple service that automatically keeps your social posts, website blog and email updates going in the background.

It’s designed for real small businesses, not big marketing teams. You set it up once and it keeps things ticking over every week while you focus on actually running your business.

You can see what it does here:
👉 tradewords.ai

I’m offering founders pricing while it’s in early launch, so if you’d like to see what it would post for your business, drop a comment or send me a message and I’ll show you a few examples.

Cheers,
Steve

04/01/2026

A few people have asked what I’ve been up to since Butchr finished, so a quick update.

One thing I always took a bit of pride in was the quality of our facebook posting. I never liked chucking stuff out just to keep the algorithm happy.

The downside of that is it takes time and headspace, and when you’re running a business there’s never enough of either. I kept finding myself thinking about posting in the evenings or tinkering with ideas at the weekend, just to keep standards where I wanted them.

That’s what started this. I began putting together a system for myself to take that pressure away — something that could handle posts, emails, the lot, without it constantly sitting in the back of my mind.

Once it started working, it dawned on me that I probably wasn’t the only one who felt like this. I’ve spoken to loads of business owners over the years and it’s the same story again and again.

I’m just putting the final pieces in place now and should be ready to properly open it up within the week.

It’s called TradeWords AI — marketing on autopilot for businesses that care about standards but don’t want the hassle.

No pressure at all — just sharing what I’ve been working on.

30/12/2025

Well the plan was to open till Saturday to clear our stocks, but to be honest there’s not a lot of point opening tomorrow even.

In butchers parlance we haven’t got a single sausage left 😄

So after 53 years in the trade that’s me done and dusted

I would like to take this opportunity to thank all our customers for their support over the years, and wish you all well for the future

You may see me around and about in Willand for the next few months but Mrs Ts and my plan is actually to move to Portugal some time this year, after a lifetime working in the cold it will be nice to get some sun on the old bones 😀

Unlike me to get political on my Butchr feed I was always taught politics and business do not mix, especially when you’re customer facing, but then it doesn’t really matter now .I would never have considered leaving this country British by Birth, English by the Grace of God and a proud born and bred Devonian. But what our so called leaders have done to destroy this country I’d sooner be out of it😖 As far as I am concerned they are total scum.

It has been my honour and privilege serving you all 👍

29/12/2025

Properly humbled by the amount of good wishes we have received regarding our closing, I have read every one some choked me up a bit
To many to respond to individually but my heartfelt thanks to every last one of you 👍

Although we normally close on a Monday I have been in this morning working out the back which I can’t do when the shop i...
29/12/2025

Although we normally close on a Monday I have been in this morning working out the back which I can’t do when the shop is open.

Andrew came down to help out but to be honest he shouldn’t have, he is still in hell of a state.

Anyway I have turned all our beef mince trim into 1kg packs and fresh frozen it and will be selling for £6.99 a pack until it’s all gone as part of our closing down deals.

I have also turned all our pork meat for sausages into 1kg packs of our Gold Award Sausage 2 packs for £12

I have a few turkey crowns that I have frozen, going to let them go half price and some beef roasting joints at a third off for a whole roll

Most of the products we will have in our display freezers will be on bogof until it’s all gone, that includes all my backup stock of pies,pasties and sausage rolls

We will have loads of other offers priced to clear at pretty ridiculous prices, I just want to clear the shelves as best I can. I shall not be buying in any stock this week only clearing what we have

We are open as usual (except New Years Day) until we close for the last time on Saturday

**Probably the hardest post I’ve ever had to write…**After a lot of soul-searching over the Christmas break, we’ve made ...
28/12/2025

**Probably the hardest post I’ve ever had to write…**

After a lot of soul-searching over the Christmas break, we’ve made the incredibly tough decision to close the shop for good this **Saturday 3rd January**.

We very nearly did it last Christmas, but chose to give it one more year. In all honesty, we wish we hadn’t. This year has been brutal — not just for us, but for a lot of small businesses. Even though shop sales were up by around 20%, the constant rises in meat prices and the general cost of running a business meant we’ve been working **60–70 hour weeks and effectively earning nothing**.

As we head into what would have been our sixth year, neither Andrew nor I has had a proper break. Not even a week off. We rely on each other so much that we simply can’t step away — and when the year ahead looks exactly the same, it starts to take a real toll.

I think reality really hit me earlier this month when I lost one of my dearest friends very suddenly. Not only did it make me think *“there must be more to life than this”*, but the moment that really shook me was asking his wife if she could avoid a Friday funeral… because I’d be too busy to go otherwise. That’s not living.

Many of you know I’ve also been struggling with my right hand this year. I can’t even hold a tray of five pasties properly, gripping a knife is painful, and chopping with a cleaver is almost impossible — especially when it’s cold. Butchery is a physical job, and I’ve had to lean more and more on Andrew just to keep going. Even carrying a lamb has become a challenge.

And then, just before the Christmas rush, I watched my own son being taken away in an ambulance because his back went and he literally couldn’t walk. That was the moment we both knew: **enough is enough**.

We’ve come to the painful but honest conclusion that neither of us is in a fit state — physically or mentally — to keep doing this.

Even so, it’s still an awful decision to make. For me, it marks the end of 53 years in the meat trade. What I will miss the most isn’t the early mornings or the cold rooms… it’s **you** — our regulars, our familiar faces, the people who popped in week after week and became friends, not just customers. If you can, please come in this week to say goodbye. You don’t even need to buy anything — I’d just love to see you.

We’ve chosen this week because our stock levels are at their lowest, so we’ll be running a **proper closing-down sale** with plenty of special offers and BOGOFs to help clear everything. It’s a good time to grab a bargain… and have one last chat.

Thank you, from the bottom of our hearts, for supporting us over the last six years. We truly couldn’t have done it without you.

Here’s wishing you all a healthy, happy and prosperous New Year.
Much love,
Steve & Andrew ❤️

Wishing all our customers a Merry Christmas and a massive thank you from myself, Andrew and Mrs T for your support and c...
23/12/2025

Wishing all our customers a Merry Christmas and a massive thank you from myself, Andrew and Mrs T for your support and custom during 2025

23/12/2025

Well it’s our last day open today before we take our Christmas break, don’t forget we are closing at 2pm especially if you have an order to pick up

If you have not ordered or your plans have changed we still have a handful of turkey crowns still available if you get down early. Aliso 3 or 4 ducks but that’s about it

For you early birds out there I’m going to open up at 7am instead of 7.30, but I will be on my own until Mrs T and daughter Amanda turn up to help 😀

Look forward to seeing you all later 👍

Address

2 St. Brides Court, Four Cross Avenue, Willand
Cullompton
EX152FN

Opening Hours

Tuesday 7:30am - 4pm
Wednesday 7:30am - 4pm
Thursday 7:30am - 4pm
Friday 7:30am - 6pm
Saturday 7:30am - 1pm

Telephone

+441884824070

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