At Perrys of Eccleshall we have a nose to tail approach to butchery which means making full use of the whole animal and not wasting any bones, organs, and other parts that many butchers usually throw away. We are used to eating the muscle tissue in the form of fillet, rump, sirloin, and the like, but by using the animal’s entirety, the process of eating meat becomes far more sustainable and nutritional. In fact, we’ve gone a step further with our philosophy and teamed up with a local company that creates beautiful 100% wool sheepskin rugs and hides for us. You’ll find them in our Eccleshall shop.

Before we introduce you to our next level maturation – often referred to as dry-aged – it’s important to say that our standard maturation period is 32 days. That is what you purchase when you buy from us. We use maturation to enhance your dining experience and it particularly improves tenderness but also flavour.

For successful maturation, it takes three things: craftsmanship in butchery, patience, and good-quality meat. To develop the variety of flavours during maturation, the meat must be of a good quality and the taste components need an even fat marmoration to fully develop.

To obtain a high-quality flavoursome cut, the conditions must be right from the start. This starts with the breeding and a lot of patience. Grass-fed heritage breed livestock, permitted to grow to full maturity, ultimately influence meat quality.

We are proud to 100% guarantee the provenance of our produce, reared within 5 miles of our Shop.

In short, we have our fantastic local farmers to thank for the quality of our produce.

We strive to deliver the very best in locally reared produce, as well as a flavour beyond compare, and we have the capacity and the facility on-site to do just that but to a whole new level.

We have a limited selection of extra maturated steaks to purchase online and they’re already matured up to 120 days – this is Perrys’ Reserve stock.

If you’re looking for alternative cuts (to what’s available online) be it a different cut of steak or one of our larger Perrys’ Reserve beef joints you can call us, pop-in to the Shop or send a direct message or email to enquire and purchase these extra special cuts.

When you want something exceptionally special, Perrys’ Reserve delivers.

This is a seriously complex meat option for the discerning.

With the finest of all prepared meat, everything happens in your mouth all at once, but in a complementary, non-conflicting way. There may be a game-tinged beefiness in there; earthy, bosky flavours; a ripeness; and a fatty, almost floral sweetness.

Perrys’ Reserve is truly great beef. But you don’t have take our word for it, the Guild of Fine Food has bestowed our Reserve ribeye with not one but two Great Taste Awards.

When planning for a celebration with friends, an anniversary dinner or a private dining experience, our enhanced maturation service – Perrys’ Reserve – is for those looking to take their taste experience to the next level.

It is also the perfect gift for that gastro-loving friend that has everything.

Each steak and each joint are completely unique and there is (almost) no limit to how long you may want your own particular Perrys’ Reserve cut to mature. Call us, pop-in to the Shop or send a direct message or email to purchase this product. 

Yes, we do. Our locally sourced game birds (Grouse, Mallard, Partridge, Pheasant and Wood Pigeon) come from local shoots, within 3 miles. Our Venison is from A Walton, 5 miles from our shop. Take a look at our Game Section for seasonal availability.

Our pre-cooked and Ready to Cook food ranges are prepared on the premises using traditional time-honoured recipes. We hold dozens of awards for quality, flavour and presentation because we work to exact standards. It’s award-winning quality you’ll love.

Perrys Ready to Cook range includes a selection of British butcher’s favourites including sausage rolls and pies, our own traditional recipe lasagne and cottage pie and shepherd’s pie all supplied ready to bake at home. For a special occasion there’s our delicious beef wellington and lamb wellington, fully prepared using the best locally reared produce and buttery pastry. All you need to do is brush with egg or milk and bake it in the oven.

Perrys’ handmade range includes more British butchers favourites including scotch eggs and pork pies.

We offer a 10% discount to Blue Light Card holders who make purchases in our shop in Eccleshall.

If you work in the emergency services, NHS, social care sector or armed forces and don’t have a Blue Light Card you can find out more on the Blue Light Card website

Ordering online is the easy way to purchase the same product you will get in our Shop, with the added convenience to pre-order and collect from our on-site car park. We also deliver free of charge – within 10 miles – when you spend £25.00 or more with us.

You can learn more about food provenance, sustainability and artisan butchery and cookery at Perrys Field to Fork, our purpose-built on-site artisan butchery and cookery school.

British Champion Master Butcher Stephen and the Team host a range of butchery and knife skills courses for customers with a keen interest in improving their own knowledge and skills.

Our artisan butchery courses can also be purchased as a gift voucher.

Alternatively, you can buy a gift voucher for a specific amount and the lucky recipient can choose their own course.

We cater for groups of 35 up to 500 guests. Using only the finest locally reared meat and provisions, our private event catering service delivers freshly prepared and cooked lamb, beef, ham, pork, chicken, and turkey or combination if you prefer. Find out more about our catering for private events.

We’re also proud to work with several small local producers, either creating new products in partnership or helping to shine a spotlight on their produce.

We’re proud to supply a host of businesses including local pubs, restaurants, and hotels. Our approved list of trade customers is shown below:

Pubs 
The King’s Arms, Eccleshall
The Wharf, Goldstone
The Little George

Restaurants
Olive Italian, Eccleshall

Tea Rooms
Fletcher’s Tea Room

Hotels 
Eccleshall B&B
Eagle House, Eccleshall
The King’s Arms, Eccleshall

Butchery consultancy
Stephen demonstrates his skills at many regional and national shows, clubs, and events. He also enjoys talking to budding butchers of the future and those who share a passion for food.

Stephen hosts demonstrations in schools and colleges throughout the region. He is frequently called upon to judge regional and national awards and consults with a range of industry partners and fellow abattoir owners and butchers.

Want to find out more about us? Call us on 01785 850288 or use our Contact Form to get in touch with our Team.