The home of native-breed beef
Reared on our own farms. Dry-aged on Himalayan salt. Cut by hand, seven days a week.
Cut fresh at the counter, every day
Cut by hand this week
Tomahawks, T-bones, rib-eye on the bone and pork belly from the counter, with pork pies, pasties and sausage rolls to go with them.
Dry-aged on
Himalayan salt
Our premium beef hangs in a temperature and humidity controlled room, lined with Himalayan salt blocks — enhancing the flavour to create what we call the ‘king of meats’.
Ageing develops the flavour and tenderness of the beef. Ask the team about the cuts and ageing options available.
Meat from our own pastures
If you’re looking for a high quality butchery in North Gloucestershire, look no further. Pride of place is our home reared beef from traditional native breeds. We carry a wide range of meat produce from the Three Counties, which we believe is home to some of the best that Britain has to offer. We even have meats from cattle reared on our own farmland in Knightwick in Worcestershire and just a short drive down the road at Gretton Fields. To us, good quality meat is all about provenance and flavour. We go to great lengths to ensure that we achieve both.
From fillet
to tomahawk
Every steak on this board is cut by hand at the counter, as thick as you like it. Not sure which cut, or how much you need? That’s exactly what we’re here for.
Ask the Team →- 01
Fillet
A tender steak with a delicate flavour
- 02
Sirloin
A classic steak with a generous fat cap
- 03
Rib-eye
Richly marbled for flavour
- 04
Rump
Deep, honest flavour — ask for it thick
- 05
T-bone & Porterhouse
Fillet and sirloin in one, on the bone
- 06
Tomahawk
The showpiece — a rib-eye with the bone left long
Free-range poultry & game in season
Our poultry comes from free-range farms — slow-growing, traditionally reared breeds, allowed to mature naturally. It doesn’t shrivel or shrink when cooked; it’s succulent and full of flavour.
In season — September and October through to February — we also sell pheasant and partridge from the neighbouring shoots.
Fat equals flavour
Unlike mainstream supermarkets, we don’t trim the fat from our meat — it’s what gives it its taste, and it protects the quality as the meat ages. And of course, you don’t have to eat the fat.
Speak to our butchery team — ask them anything: which cut, how much per person, how long to rest it. Orders by phone on 01386 725400.
Our beef, across the yard
Our English Longhorn beef is also served at The Longhorn Bar & Grill next door — look out for the signage as you pull in towards the car park.
One herd. Two tables.
The same native-breed beef, reared on the same family farms, is served at our butchery counter and cooked over fire at The Longhorn Bar & Grill, just next door. The beef connects the farms, the shop and the restaurant.
Dry-aged beef, prepared for your table at Teddington’s.