Dry Aging

Dry Aging of our Meat

Dry AgingOur beef and lamb is dry aged which is the traditional option and is considered the best way of storing and maturing meat.

It is hung in carcass form, that is on the bone, in temperature controlled conditions - unlike many shops and supermarkets where the meat is cut into its component parts, vacuum packed and stored on a shelf under refrigeration.

Meat reared to the highest welfare standards, humanely and sympathetically slaughtered and then hung using the dry aging method will produce the finest quality meat available.

The service, as expected, is friendly, efficient and impeccable. At the small delicatessen adjacent to it, one can find and amazing selection of charcuteries, cheeses, sauces, mouth watering home made pies and locally produced breads.

Elvio Bonaldo

Just had to tell you that the Dexter rib-eye steaks were amazing! We loved them and the chicken and the sausages, farmer Simon was very impressed!

Gay Cox

We have just eaten a piece of your superb sirloin beef which we saved to have with son number 2 from London. What a joy! We all said it is ages since we tasted beef like it! I'm going to stop being so lazy and ditch the supermarket meat. You will be seeing more of me in future!


John and Ann went the extra mile for me, literally, when a major spinal operation kept me house bound. They immediately offered to take my order over the phone and deliver the same day. I am sure John's sausage and Ann's cheese helped me to full recovery.

Keith Jones

Ann was marvellous in providing a cheese tower for our wedding supper. She proposed a range of special cheeses to suite all tastes and arranged a tasting session at the shop. Her personal care and expert advice ensured our guests thought the cheese tower was wonderful.

Alison Marsh

A Johnson Butchers