Three generations of Trenchards cutting rare-breed pork, dry-aged sirloin and seasonal game on the same stall in Yorkshire. Now cold-chain shipped to your door.
Grandad Jack started the stall in 1961 with two butcher’s blocks and a bacon slicer he’d bought second-hand off the chap next to him.
Derek took it over in 1985. Gary and Lee, his sons, started running it day-to-day from 2015. Derek still works Saturdays and, as he’ll tell you himself, probably always will.
You can fake a lot of things in this trade. You can’t fake three generations behind the same counter.
Every cut sold here has a name, a breed and a field. If we don’t know where it came from, it doesn’t go on the counter.
Native-breed cattle, aged on the bone in our Himalayan salt room for a minimum of 35 days. Sirloin, rib, rump and fillet.
Tamworth and Middle White from farms we’ve bought from for twenty years. Proper fat, proper flavour, proper crackling.
Grouse, partridge, pheasant, venison and hare when the season’s open. Hung the old-fashioned way, plucked and prepared in-house.
Home-cured bacon, air-dried hams, black pudding made to Grandad’s recipe. Small batch, made on the same bench Derek used in 1985.
Most of what gets sold as “dry-aged” in this country has seen a fridge for a fortnight and a marketing department for longer. Here’s how we actually do it.
We buy native-breed cattle whole, from farms within an hour of the stall. We butcher them ourselves.
Primal cuts hang in our Himalayan salt-walled ageing room at 1°C. The salt pulls moisture, the air concentrates the flavour.
Sirloin and rib get 35 days as standard. Some cuts go longer, up to 90 days for the braver customers.
Nothing’s portioned until you order it. Then it’s vacuum-sealed, packed with chilled gel and shipped overnight in an insulated box.
You pick the size and the frequency. We pick the best of what’s on the block that week and send it to you overnight, chilled.
If you’re local to Wakefield, order online and collect from us in person. Dad’ll probably serve you himself on a Saturday.
How click and collect worksWe answer every message ourselves. If it’s about a specific cut, tell us what you’re cooking and for how many and we’ll tell you exactly what to order.
Trade enquiries, restaurants and chefs welcome too.