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Albert Matthews Butchers, Bury, United Kingdom





 Our preference is to use only traditional British breeds of livestock. We work closely with our farmers in Lancashire, Cheshire and Cumbria to rear specially for us slow maturing breeds. The beef is from breeds such as Aberdeen Angus, Galloway, Hereford, Shorthorn cattle. Our lambs are Swaledale, Herdwick and Dalesbread, when in season we will have lamb reared on the Morecombe Bay salt marshes. Pork is from Saddleback or Gloucester Old Spot Pork. We will also use any interesting or rare breed that our farmer friends have available. All the above will give meat that has taken longer to rear and has a little more fat but the reward is much more flavour and tenderness than meat from a supermarket.
Email Sales@albertmatthews.com
Phone 01706 282984

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