The Butchery

The Butchery

We pride ourselves in having one of the largest meat counters in the country with one of the greatest varieties of fresh meat.

We are confident that all our meat contains the flavour and tenderness that can only be produced through traditional methods of livestock farming.



The majority of our beef comes from our own herd, selectively bred for taste and left to mature on the Ouse Valley Wash.

Our beef is hung on the bone for 28 days for the best flavour and tenderness



After slaughter our lamb is matured for two weeks which gives fuller flavour and tenderness.

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Our pigs are reared here on the farm in a traditional open air pig sty.

We use Welsh cross pigs who can be viewed by visitors all year round

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Our turkey are reared under open hovel on our farm for 5-6 months to ensure the best flavour come Christmas time.

Our chicken is locally sourced, grain fed and reared to RSPCA Freedom Food Standards

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Bacon & Gammon

We produce our own bacon and gammon using the traditional dry cure method.

In addition to smoking we also produce several other types of flavoured bacon including maple syrup, chilli and Guinness

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Venison & Game

In addition to our own herds of Fallow and Red deer, we also stock wild deer including Muntjac, Roe and Sika, which allows us to offer fresh venison all year round.

Seasonal game is available from local shoots and rabbit is available at any time of the year

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Exotic Meats

We sell a selection of exotic meats from around the World, including the infamous crocodiles, wallabies, water buffalo, rheas, ostriches and emus.

Many examples of these can be seen on the farm so that visitors can see what they are buying

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Sausages & Burgers

We are famous for our 26 variations of sausage, all hand made using natural flavourings and skins.

All of our burgers are made using our own meat and flavourings. Come along to a taster day to pick your favourites!

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Johnsons of Old Hurst

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