edge and sone butchers
DESCRIPTION
Butcher in New Ferry, WirralTRANSCRIPT
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Our vision
It is our vision that people will
eat meat only when they trust
that it is sourced through a
chain of breeding, feeding,
husbandry and butchery that
pays respect to the animal and
is in harmony with its'
environment.
Edge and Son
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@edgebutchers
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We’ve done it
again! Thanks
go to all our
staff, our
farmers and
you, our
customers.
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“A Jolly
butcher-
that’s Callum
Edge”-
Deirdre
Morley, Food
Champions of
the Northwest
of England
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Of Callum, “A true
master” – Annie
Silcocks, Chef and
mother
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Graham- great
knife skills
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John-
experienced,
dedicated to
your needs
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Matt- at your
service!
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Stan- often to be
found at Church
Farm
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Craig-
more than
happy to
help
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Ian-
another chip off
the old block!
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Poultry
Gift ideas too!
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Our Chicken
Edge and Son in partnership with
Traditional Wirral Chicken from
Willaston
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Traditional Wirral Chicken
• Hubbard cross colour
yield
• Free Range
• Naturally fed
• Long happy life to 100
days of maturity
• Live in sunflowers and
Kale
• Willaston born and bred!
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Chicken like it should be-
full of texture and flavour
that comes from
a long, natural, free-range life
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Paul Askew,
London Carriage
Works
Callum Sally Hawkins Sally Hawkins Callum Paul Askew
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Traditional Wirral Chicken
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Emma – Wheatsheaf,
Raby. Winner of Wirral
Chefs Shine for the
second year on the trot!
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Butchery Master - Classes
run monthly
£100.00
Buy on line at www.traditionalmeat.com
GIFT IDEA
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What they say…
A wonderful experience which everyone should try-
everyone is made really welcome and Callum passes
on lots of his tremendous knowledge” - Terry Blanc
“You leave with more confidence and skills
surrounding the anatomy of carcasses as well as
taking away a few special gifts”- Jane Rolands
“Had a fantastic time and learned a lot. I will wear my
Edge apron with pride!” - Andy Dickinson
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Steve Ledsham,
Church Farm,
Thurstaston Callum
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Ducks need water, not just to drink, but to swim
and preen
Our ducks have an open water supply – a stream
running through their field in which to behave only
as a duck should!
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Our geese too…
• Are utterly free range
• Naturally fed
• Live long and happy lives
• Are from Mold
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Beef and veal
Low food miles and the best
breeds of cattle
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“Eat British Veal with a clear
conscience”, says RSPCA • Male calves in dairy herds either killed at
birth or exported to the continent
• Rose veal allows them a healthy happy life
with their family
• Matured to 6 months
• Born and bred in Wirral
• Beautiful tender, rose coloured meat,
respected and appreciated
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Our Beef
• Matured to 30 months or over
• Native rare breeds are Long horn, Short
horn, Dexter, Belted Galloway and Sussex
• Slow maturing traditional breeds
• All farms within Wirral and Cheshire
• Hung from 3-6 weeks or to your
preference
• Taste the depth and breadth of flavour!
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Long Horn Cattle from Barnston
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Gary Prance
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Why grass fed is better…
• It is more nutritious
• It is safer
• It is kinder and more natural for the animal
• It is better for our environment
• It is tastier
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Why more nutritious?
• It is not natural for cattle to eat grain
• The results are a different fat composition
• Grass fed cattle have 3x omega 3 fatty
acids
• Grass fed cattle have 3 x vitamin E
• Grass fed cattle have 10 x beta carotene
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Why safer?
- Cattle should not eat grain- their digestion
systems are not designed for it
- E-coli is high risk in grain fed stock
- E-coli is low risk in grass fed stock
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Why kinder?
• Cattle grow in their natural environment
• Space
• Light
• Movement
• Natural diet- well fed but not force fed!
• Live longer
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Tastier?
• Taste tests consistently conclude that
naturally fed animals taste better
• Stress free animals create more tender
meat.
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Our pigs and sheep
Low food miles and the best
breeds
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Roald Dahl
“
“The animal I really dig, above all
others is the pig.
Pigs are courteous, pigs are clever”
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Our Pork
• Rare breeds include Gloucester Old Spot,
Welsh and Saddleback
• Farms are in Ness, Mold and Wrexham
• Pigs are free range and outdoor fed
• Slow maturing
• Amazing crackling
• Taste the difference!
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Saddleback Pigs from
Mold
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Gloucester Old Spots from
Ness
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Jack- the Dad
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Our Home Cured Bacon
• From our rare breed stock
• Either sweet cured or dry cured
• Pure unadulterated taste.
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Perfect Crackling- how Debbie
does it…
1. Ensure the butcher has scored the skin of the
pork well- have a word if they haven’t!
2. Before cooking dab skin with kitchen towel to
ensure it is completely dry
3. Rub a couple of teaspoons of salt over the skin
(preferably sea salt)
4. Roast in a hot oven for 25 minutes before
turning down to normal roasting temperature P.S Debbie is Callum’s wife!
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All Our Sausages and Burgers
• Are made from our rare breed stock
• Are made on the premises by ourselves
• Are free from additives
• Are delicious
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Our Lamb and Mutton
• Our rare breeds include black faced
suffolk, ryland and hebridean mutton
• All farms in Wirral or North Wales within
25 miles of Edge and Son New Ferry
• Highland and pasture fed
• Hung for 10 days
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Bah Bah Black Sheep, have
you any wool?
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Venison- Deer Park Farm
Cheshire
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Game season
Pheasant
Partridge
Grouse
Woodpigeon
Guinea fowl
Duck
Venison
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About our rare breeds
Keeping our traditional animal
stock
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On rare breeds…
“Meat from a rare breed, whether
pig, cow or lamb, tastes like meat
used to taste.”
Claire Macdonald in The Field
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Antony Worral Thompson
“For the public to appreciate how
wonderful
and different ‘real’ meat tastes, it is
vital that the Rare Breeds Survival
Trust receives all the support it
can from everyone who cares
about ‘real’ farming.”
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Throughout the world one breed of farm animal becomes extinct every month.
RBST is working to make sure that this does not happen in the UK.
Between 1900 and 1973 we lost 26 native breeds of livestock in this country, in
addition to many varieties of poultry. Breeds with evocative names such
as the Goonhilly ponies, Somerset Sheeted cattle, Lincolnshire Curly Coated pigs, and Limestone sheep, have all gone.
Rare Breed
Survival Trust
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In 1973 RBST was founded to save our
native breeds and since then no breed
has become extinct.
RBST is working to secure the future of
our native breeds and to promote
the important role they play in the
conservation of genetic diversity,
landscape management, agriculture
and as part of our heritage and cultural
identity.
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Rare Breed Survival Trust
We are the only Butcher in
Merseyside accredited with the RBST.
By eating our meat, you are contributing to
the RBST aims and objectives which
surround – traceability, natural, free range,
highest standards of animal welfare, local
(low food miles) and good conservation.
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We are the only butcher in the
Merseyside accredited with
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On rare breeds…
"The difference between properly handled
rare breed meat and modern hybrids is
vast - it's like comparing chipboard to
Chippendale".
Richard Vaughan of www.fooduk.com
quoted in Country Living
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On rare breeds….
“More important, however, is quality:
old breeds tend to taste, and cook,
better.”
Robin Stummer in The Guardian Weekend
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Thanks for your support!
Edge and Son