Butchers - Knitsley Farm Shop
A butcher is an individual responsible for the slaughter, preparation, and sale of animal meat, or any combination thereof. This occupation has ancient roots, dating back to the early domestication of livestock when humans began processing animals for sustenance. In England, the establishment of butcher guilds dates as far back as 1272.
To excel in their trade, butchers require a comprehensive understanding of animal anatomy, enabling them to maximise meat yield from each cut while minimising waste and expenses. Traditionally, aspiring butchers learned their craft through hands-on experience under the guidance of seasoned professionals. However, today there are various ways into the profession include apprenticeships and formal training courses, although practical experience remains integral to mastery.
To excel in their trade, butchers require a comprehensive understanding of animal anatomy, enabling them to maximise meat yield from each cut while minimising waste and expenses. Traditionally, aspiring butchers learned their craft through hands-on experience under the guidance of seasoned professionals. However, today there are various ways into the profession include apprenticeships and formal training courses, although practical experience remains integral to mastery.
Knitsley Farm Shop commenced operations 15 years ago, steadily expanding over time to encompass its current offerings: a Farm Shop, Granary Café, and an outdoor Courtyard Kitchen Café. The butchery division has remained a cornerstone of the enterprise since its inception. Presently, the demand for meat products is so substantial that the butchery takes all the animals the home farm can provide itself to be utilised by the team. Additionally, supplementary livestock from nearby Durham farmers is procured to meet this burgeoning demand.
It has been many years since the practice of ‘on farm’ slaughter ceased, so animals are transported in small batches to a local abattoir for humane slaughter, the carcasses are transported back to the onsite hanging facility, where they are allowed to mature for Beef carcasses, a minimum of 21 days, while lamb carcasses are aged for at least one week. Subsequently, the farm's master butchers undertake the task of processing the carcasses into an array of meat products available for purchase at both the Farm Shop and Café.
Beyond the production of prime cuts, the skilled team of butchers specialises in crafting various delicacies, including award-winning bacon, sausages, and kebabs, as well as an assortment of pies, cured gammons and hams, and homemade corned beef.
The Butchery team at Knitsley consist of Ian Ramage, Peter Cole, Nigel Percival, Dylan Tyler, Brian Jackson and Neville Reed.
To check out the full range of meat products at the Farm shop check out their website –
https://www.knitsleyfarmshop.co.uk
It has been many years since the practice of ‘on farm’ slaughter ceased, so animals are transported in small batches to a local abattoir for humane slaughter, the carcasses are transported back to the onsite hanging facility, where they are allowed to mature for Beef carcasses, a minimum of 21 days, while lamb carcasses are aged for at least one week. Subsequently, the farm's master butchers undertake the task of processing the carcasses into an array of meat products available for purchase at both the Farm Shop and Café.
Beyond the production of prime cuts, the skilled team of butchers specialises in crafting various delicacies, including award-winning bacon, sausages, and kebabs, as well as an assortment of pies, cured gammons and hams, and homemade corned beef.
The Butchery team at Knitsley consist of Ian Ramage, Peter Cole, Nigel Percival, Dylan Tyler, Brian Jackson and Neville Reed.
To check out the full range of meat products at the Farm shop check out their website –
https://www.knitsleyfarmshop.co.uk