Local butchers UK are reshaping the meat industry through sustainability, ethical sourcing, and community connections – here’s why they matter more than ever.

Dry aged beef isn’t a modern trend. It’s a traditional technique used for centuries to enhance tenderness and intensify flavour. Today, it remains the gold standard for steak lovers who want depth, richness, and true craftsmanship.

Discover why hanging meat improves flavour and tenderness. Learn about traditional meat ageing at Griffins of Stone Butchery in Staffordshire.