We are determined to bring the best traditional butchery skills to the village, but we are also part of a new generation of butchers. You will see lots of innovative and creative products in our counters which you haven't seen before. We also have a state of the art dry ager where we can age beef from 4-6 weeks. This aging method will break down the enzymes, intensifying the flavour and make it even more tender than it already is.
We are keen to make sure that South Downs Butchery has a reputation for affordability and friendliness. We want the younger generation who may be used to buying meat from a supermarket to come to us and find some great and easy meals to cook. We're passionate that people understand the provenance of what they're feeding their families. We'll work closely with local farmers to ensure that our meat will be low food miles, no more than 30 miles away from the shop. We'll also bring some native breeds of cattle into the shop such as Dexter, White Park and Highlands.