Beef
At Yorkshire Craft Butchery, we use native breeds sourced by Gavin from a specialised select group of farmers and wholesalers, who also share the same values on animal welfare standards as we do.
Regular breeds include Belted Galloway, Dexter, Angus and Hereford.
Also we source native full blood Wagyu and Ex-dairy beef so you can always be confident of getting the best tasting steaks in Yorkshire.
Pork
We source our free range pork with the exact same principals as the beef. We choose to use native breeds of pig which are butchered in-house.
We believe the welfare of the pigs reflects hugely on the flavour of the end product.
Breeds such as Oxford Sandy and Black, Saddleback, British Lop are all regulars in the shop window.
Lamb
Yorkshire lamb is truly exceptional in our eyes. Filled with flavour, once you've experienced it, you won't shop at a supermarket again.
We also source Hogget and we champion Cull Ewes as they provide the most amazing mutton you are going to eat ever!
Once again all this is sourced by Gavin and aged for between 1 to 3 weeks depending on the breed, age and fat content of the carcass.
Sausages
At Yorkshire Craft Butchery we have upwards of 50 flavours of sausages to choose from and have 4 to 5 on rotation each week in the shop.
These range from our standard original pork, to unique flavours like tomato, cheese and Marmite, chip shop curry and everything else in-between.
We use free range pigs butchered in-house, natural sausage skins and we handlink all our sausages the traditional way.
Every month or so we will collaborate with one of the companies who supply us with rubs and sauces to produce a special sausage of the week.
Bacon
All bacon at Yorkshire Craft Butchery is cured and air dried in-house and we smoke our own bacon with select type of wood to give it a distinctive flavour.
As we butcher the whole pig, we take the cuts from the carcass to start the curing and drying process.
We stock back, streaky, middle, collar and the famous lodges black bacon.
Bakery
At Yorkshire Craft Butchery, our on-site bakery carefully crafts each pie from scratch using recipes that have been handed down through generations.
From pork pies to sausage rolls, steak pies, and pasties, we do not use any pre-made mixes.
Our pie jelly is created from pork bones, our puff pastry is handmade by our head baker Maggie, and even our gravies are prepared using cooking juices and a roux.
These traditional techniques result in a delicious product without any chemical additives.
Let customers speak for us
Great quality, great colour, great depth of flavour! At a great price!
This is one of my favourotes yet from the best butchers in Yorkshire
The steaks were absolutely gorgeous. The taste is next level on the 10 year ex dairy.
Better than any supermarket burger or any other butchers burger I have ever had. Big and juicy with a real depth of flavour.
Have ordered this a few times now. Melt in the mouth and full of flavour. 10/10
Had a few of these now and always excellent quality. Great for smoking. 10/10
I don’t think I can go back to normal steak after having the ex-dairy rib- eye.
I will be buying more when it’s back in stock.
It was my first time trying beef shin and it was delicious in a roast style dish.
We bought an ex-dairy sirloin 500g & and ex-dairy Ribeye 500g. Absolutely stunning proteins. Melt in your mouth, juice retention inside the protein, beautifully marbled.
10/10 worth every single penny.
I have been using field and flower for just over a year but was recommended to try this butcher. The pork and beef are the best I have ever tasted and promptly delivered. I will be ordering now each month, would highly recommend.
Wonderful flavour. Will definitely buy again.
Perfect for smash burgers... That good I went out and bought a plancha and smasher for my weber!
This produced the best steaks I've ever eaten. Incredibly delicious even when cooked simple in a pan with just salt and pepper. Highly recommend.
We use these to make pork belly burnt ends on our smoker. A beautiful cut with plenty of fat on (which you want) and succulent meat. It doesn't get much better for a lovely pork belly burnt end!
