The Meat

Our Beef


We work closely to control every step of the process when it comes to our Beef supply. We carefully choose the breeds well known for flavour and consistency.

Slow-growing, Galloway young finish the natural resource of their mother’s milk, at 8 months old, then they come down to the lush grassy pastures of roundway hill, where they eat a balanced, clover-rich and grass-foraged diet. Once the cattle have reached natural maturity we pick out each bullock or heifer, by hand, to make sure they have reached perfection. We use a small family run, based abattoir just 3 miles down the road from our butchers. This is such an important step in the process as it ensures our stock never undergo any stress.

We hang all of our Beef on the bone for four weeks, in time-honored fashion. This not only draws moisture out of the meat, so when you come to cook our Beef it does not shrink in the pan, but also the hanging process helps to develop a wonderful rich depth of flavour and a beautifully tender texture.

Our Pork

Padfield Porkies are a family run pig farm in the village of Seend, just 4 miles from CW Butchers.

John and Sandra Padfield been farming for more
than 50 years. They breed and rear their own pigs on the family farm which  then only travel 2 miles to the local abattoir ensuring highest standards of welfare for the pigs. The small holdings and quality control ensure maximum traceability from ‘Gate to Plate’.

Our Poultry


We use some of the best local  Free Range and Barn Reared Chickens. We also use famous producers from Devon. The very best chickens are sourced to provide exceptional flavour and provide an excellent choice.

Chicken is versatile and we provide a whole range of different cuts that will suit any recipe.  Particularly recommended are the large moist and tasty lean fillets.

The chicken is looked after by a dedicated team, with fresh bedding and constant access to food and water providing the best welfare standards possible.

From morning to nightfall the chickens are free to explore the fields surrounding their houses, incorporating natural goodness into their diets to compliment the locally grown and milled cereals they are fed. At night they retire to their houses for protection from the fox and a good night’s sleep.

The chickens are allowed to grow in their own time making their meat succulent, firm and rich in flavor.

Moved at night to reduce the birds stress levels, the chickens are processed onsite and hand finished for that farm to fork taste.

Our Lamb


At CW Butchers we work with a number of neighboring farmers and shepherds throughout the year to source our lamb.  The lambs are born between March and April and live first of all on their mother’s milk, then after four to six weeks, grass is added to their diet

The lambs feed on a rich variety of plants and minerals growing local area, which give the meat a superb flavour. The end result makes this the spring classic.