Butchers Blog

  • Whats your favourite steak cut?

    From rump to fillet, from flavourful to tender... let us guide you to your perfect steak
  • How to cook a steak like they do in restaurants

    Those chefs know a thing or two about cooking, don't they?
    Here is how they cook a steak.
    Click the read more button below to find out
  • 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.

  • What The Cheshire Butcher and Farm Shop is all about...

    In life there are 3 people you should trust:- spouse, religious leader and your local high street butcher. None of the above will see you wrong and...
  • Steak is steak, right?

    Know you wet aged to your dry aged? How about Himalayan Salt aged?

    No.. Read more to learn