The majority of our beef is bought in whole carcasses from local suppliers. One of our regular suppliers is David Charlesworth from Hinstock Hall, who rears a wide selection of traditional beef breeds including Hereford, Longhorn, Shorthorn, Dexter & Highland.
We like to keep these traditional slower-maturing breeds coming through the shop as we believe they have more flavour. Reared on Higher Level Stewardship ground (farmed with the aim of delivering significant environmental benefits), these cattle are well and truly free-range! Our Sirloin Steak is hung for a minimum of 21 days to allow the complex fibres to break down naturally, this aging process makes this classic cut more tender and concentrates the flavour.
#Wagyu X Beef
We have a consistent supply of locally reared Wagyu X Beef (Staffordshire) which is characterised by it's intense marbling and superb eating quality. The marbling gives it such a juicy tenderness it just melts in the mouth. We buy this in whole carasses so are able to offer any cut. Dry aged for at least 21 days and offered to our customers for only a small percentage more than our standard beef range. The Wagyu X beef is bred from traditional UK beef breeds such as Limousin or Friesian and crossed with a pure Wagyu beef bull. It is reared at an award-winning commercial beef unit in Staffordshire.
For more information on our Wagyu beef please call into the shop and chat to our head butcher Simon or email us at email@example.com.
Kate and Hugh would like to formally announce that as of 23rd November 2016 that the business of Oxtail and Trotter is now owned by Alan Cornes. Over the past four years we have lovingly restored and nurtured this wonderful business. We set up the shop back in 2012 with the view to provide the vi
We thought it is about time we did a staff profile on our favourite butcher, we asked him a few questions and here are his answers: 1. How long have you been in the butchery trade?
What you need: 250g braising steak, 150g mushrooms, 1 white onion — finely sliced, large handful of peas, ½ pint beef stock, 1 tsp cornflour mixed with water, Hot Garlic Pickle Brown the steak then add the mushrooms and onions. Fry for 5 mins then add 3 tsp Hot Garlic Pickle. Fry for a further mi
We are proud of the standards we keep at Oxtail & Trotter. Therefore we are delighted to announce that we have been awarded top marks for our food hygiene by the Cheshire East Food Standards Team. This follows a recent inspection.