0161 302 2850
butcher@butchers-quarter.co.uk

Beef

Rich in character, deep in flavour

Our beef comes from trusted local farms, where cattle are raised slowly on pasture with care and attention. We select traditional breeds known for their flavour and work with farmers who share our values on quality, sustainability, and animal welfare.

Many of our cuts are dry-aged on the bone to develop rich, tender flavour. From marbled ribeyes to classic roasting joints, this is beef worth slowing down for.

Brisket
Fillet
Ribeye
Rump

Where every cut reflects the work,
the wait, and the respect

We source our beef from farms where cattle are raised slowly on grass. It’s beef with real depth and flavour, treated with care from start to finish.

From roasting joints to ribeyes, every cut is prepared by hand. Whether it’s for a Sunday roast or a quick midweek meal, we’ll help you pick the right one.

Our beef is often dry-aged on the bone for tenderness and rich flavour. It takes longer, but it’s worth it — this is beef that you’ll remember.

Proudly sourced from local, independent farms

We have a variety of amazing beef suppliers at Butchers Quarter. All of our beef is grass fed in season and out of the growing season they go onto silage or haylage.

Our beef comes from Cheshire, Lancashire, Yorkshire and Cumbria and is reared traditionally and sustainably.

What is traditional and sustainable in this context? We think the best description is the way beef was reared 50 years ago.

Using natural pastures, combining grasses, wild flowers and actively managing the way the herd moves around the fields. No pesticides, herbicides, hormones and absolutely no industrial scale production. We form relationships with farmers that genuinely care about good animal husbandry.

Elsewhere on the site you can read of examples of what can happen when industrial production has catastrophic outcomes.