Follow in the footsteps of some of our top chefs by buying your meat from these butchers
If the major supermarkets had their way, they would have a monopoly on meat-buying. But, despite the undoubted convenience, independent butchers are still going strong, mostly due to the quality of the produce they offer.
"We are trying to work with farms who are regenerative and zero carbon which is a very important part of our ethos." The store's Christmas selection will include birds such as turkey, cockerel, duck and goose. Edge's has another branch located in Delifonseca on Brunswick Way, Liverpool.Butcher Farrell's Meat Emporium, Ormskirk Run by Jonny Farrell, the Meat Emporium is a dry aging specialist housed in the beautiful countryside just outside Ormskirk. They supply many restaurants in the area including Belzan, Manifest and Michelin-starred Sō-lō.
Farrell's sells many types of meat, including rare breeds. They get all their beef from a farm in Skipton and source produce from Scotland too. Every steak they sell comes with Blackthorn sea salt which Jonny insists is "amazing on dry aged meat".Nick's, Great Homer Street Market Nick the butcher has been at Greatie Market every weekend for the past 40 years.
Independent Butchers Supermarkets Meat-Buying Quality Produce Convenience
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