Back in April, we had to make the difficult decision to increase the price of beef in the Blacker Hall Butchery. Rising cattle prices meant that we had no choice but to adjust accordingly, and we shared the news with you at the time.
Now, we’re delighted to share some much better news – cattle prices have started to drop, and we’re passing those savings directly on to you. From today, you’ll find that the price of most of our beef products has come down by 10–15%, making it even better value to enjoy our locally produced, high-quality beef.
At Blacker Hall, our commitment has always been to produce the very best beef for our customers. That means working with care, dedication, and passion – from how our cattle are reared through to how every cut is prepared in our butchery. We never compromise on quality, because great beef is at the heart of what we do. We also believe that value matters too, and when we can make our beef more affordable without sacrificing standards, we will always do so.
So whether it’s a classic Sunday roast, a juicy steak for the weekend, or mince for a midweek family favourite, now is the perfect time to stock up on Blacker Hall beef.
We’d love for you to taste the difference – in both quality and value. Why not pop into the butchery this week and see what’s new?
When people think about butchery, they tend to picture the final stage. A knife, a block, a cut of meat ready to be prepared for cooking. But in truth, good butchery starts long before any of that. At Blacker Hall Farm, the work begins with the animal itself. How it’s reared, how it’s handled, and how well we understand it. That knowledge shapes everything that follows.
We’ve been farming for over a century, and for more than 25 years we’ve been serving customers directly from our counters. Our heritage has shaped how we see food. It’s not just something to be bought quickly or conveniently; it’s something to be understood, respected and enjoyed properly.