The 7th - 13th March is National Butchers' Week, a celebration
of the great skill required for this ancient profession. In our
butchery, years of knowledge and experience is on show and goes
into the preparation of every order. We want you to appreciate
better meat for butcher's week.
In 2020 we welcomed our first butcher's apprentice to F&Co -
the first of many. We are ensuring these skills will not be lost,
and that our better meat will be treated with the respect and skill
it deserves in the future. There is no better place to learn, with
the wealth of grass-fed heritage breeds on our doorsteps at our
Ripon base, all coming into our dedicated dry-aging store.
A big part of what we do is encourage people to try new cuts of
meat. Often referred to as 'butcher's cuts,' these were often
traditionally reserved for the butcher's own table. See below our
Master Butcher's own picks for trying something new and
alternative, and appreciating the skill of our butchers this
National Butcher's Week.