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.

Handmade Sausages

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.

Free Range Pork

Our pork is free range, from Packingtons Free Range. Packington pigs are given large green and lush pastures to roam and time to mature. This is not only best for the animals’ welfare, it also results in first class meat. 

Beef

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

Venison

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!

Game

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.

Turkey

Kelly Bronze Turkeys

The unique Kelly Bronze is a breed that was reared over 75 years ago, the birds live as nature intended, with lots of exercise and a natural diet. These turkeys are twice the age of a standard as maturity has the biggest single impact on taste. Meaning a Kelly Bronze has well marbled meat and award-winning flavour.