From field to fork, our traditional butchers offer a selection of the best quality hand cut, local meats including award-winning Apley Estate British white beef, free-range pork, Shropshire venison, free range chicken, lamb, turkey, partridge & pheasant directly from Apley Estate, local and tenant farms. Supplying local produce to our local community is economically and environmentally beneficial and sits hand in hand with our Apley plan.
We sell traditional cuts of beef from sirloin steaks to the perfect topside joint for Sunday lunch. We have developed our steak range, now offering six different cuts, our tomahawk steak is a favourite with our customers. Our handmade sausages have a minimum meat content of 70% and are made freshly, ensuring high quality and customer satisfaction. Apley have recently teamed up with the award winning Macneil’s Smokehouse to cure and smoke our bacon using beechwood to achieve the beautiful intense woody flavour.
Our highly qualified butcher is one of forty master butchers in the UK, he and his team have developed our meat range to offer local, hand cut, specialised meats that are of the highest quality.
The Apley meat selection includes …
Our Apley sausages are freshly handmade onsite by our butchers using 9 different recipes. Flavours vary throughout the year, from pheasant sausages to (promise, we’re tried these) venison & chocolate sausages. If they have time, our butchers will give you a mini demonstration.
Our pork is free range, born & living outdoors for their whole lives.
We sell all cuts of beef from sirloin steaks to the perfect topside joint for Sunday lunch. Our beef is from the award-winning herd of British white cattle on Oldington Farm (an Apley Estate tenant farm) so close to Apley Farm Shop that you can see them across the fields. We also source our own Apley Estate beef from our herd of Limousin Cross
The lamb is locally sourced from Shropshire. Spring lamb is available from March at Apley.
This is sourced locally from woods where the deer breed, feed & roam freely making it one of the most free range & leanest meats available. Rich in iron, this red meat is prepared by our own Apley staff. It’s only available in season (Oct to March), so once our customers know we have some available (which can be unpredictable), it sells very quickly!
Our pheasants & partridge are from the Apley Park shoot on the estate. They are reared from one day old when they are kept under heat in the rearing sheds. As they begin to grow, they are given more freedom, slowly letting them roam freely. At 7 weeks old, they’re released into pens in the woods where they are fed wheat from the estate. The season runs October to February, so they are well fed, watered & looked after in time for the start of the season.
Perfect for Thanksgiving (25 Nov) & Christmas, we source this very locally from Shifnal. Some of our local customers prefer cockerels for Christmas lunch which we also source locally.