23/05/2026
A lot of people asked me why I like to start so early or why does it take time
To produce our amazing products❓
👀 This Is Carcass butchery. We break down whole carcass and prepare it for the shop.
😅Everytime you ask for a sirloin, Rump, Pork chop, belly slices,sausages , burgers, it has come from local carcass like this one .
😊the only exception being “top up” Sirloins (Norwich Beef instead of Southery) and Boneless Chicken Fillets, simply because the quantities we sell and the fact you only have 2 sirloins and 2 breast per beast / chicken
🥴We have to turn lumps like this one into final products, like burgers, a lot of love and care goes into this - and some skill
👌What I’m trying to say is:
We do the early starts to keep everything fresh, like the packs , counter meats and sausages , burgers , Joints ext….
❗️WHY do it thw hard way? ❗️
👀Traditional Butchery is interesting to see
✅it keeps the quality High - without quality there’s no business
🏴It’s buying a “raw” product straight from Farmer , other than processors, keeping the money in the right hands - reducing the middlemen .
😅You may pay a penny more, but the quality justifies the purchase
