Butchers Blog

  • Whats your favourite steak cut?

    From rump to fillet, from flavourful to tender... let us guide you to your perfect steak
  • Cheshire's first Himalayan Salt Chamber

     At The Cheshire Butcher and Farm Shop we take great pride in selecting the best beef from local farmers then age it fro flavour and texture then butcher it in the right and traditional way.

    It is in this spirit of excellence that we have installed Cheshire’s first Himalayan Salt Chamber. The hand cut salt bricks have been imported from the Punjab Pakistan, at the foot of the Himalayan Mountains. The salt draws the moisture from the meat and the surrounding air, lowering the humidity, helping stem the growth of unwanted bacteria and drastically slowing spoilage. This aging process intensifies the flavour and breaks down the enzymes making for a more tender product.

    The negative ions from the salt react with the positive ions in the beef giving the meat a delicious sweet flavour.

  • Do you know your bacon?

    What's the difference between wet cured and dry cured bacon?


    Click the read more button below to learn more