Edge and Son 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.
Weâ€™ve done it again! Thanks go to all our staff, our farmers and you, our customers.
“A Jolly butcherthat’s Callum Edge”Deirdre Morley, Food Champions of the Northwest of England
Of Callum, “A true master” – Annie Silcocks, Chef and mother
Graham- great knife skills
Johnexperienced, dedicated to your needs
Matt- at your service!
Stan- often to be found at Church Farm
Craigmore than happy to help
Iananother chip off the old block!
Poultry Gift ideas too!
Our Chicken Edge and Son in partnership with
Traditional Wirral Chicken from Willaston
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!
Chicken like it should befull of texture and flavour that comes from a long, natural, free-range life
Sally SallyHawkins Hawkins
Paul Askew,Paul Askew London Carriage Works
Traditional Wirral Chicken
Emma â€“ Wheatsheaf, Raby. Winner of Wirral Chefs Shine for the second year on the trot!
GIFT IDEA Butchery Master - Classes run monthly
Buy on line at www.traditionalmeat.com
What they say… A wonderful experience which everyone should tryeveryone 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
Steve Ledsham, Church Farm, Thurstaston
Ducks need water, not just to drink, but to swim and preen
Our ducks have an open water supply â€“ a stream running through their field in which to behave only as a duck should!
Our geese too… • • • •
Are utterly free range Naturally fed Live long and happy lives Are from Mold
Beef and veal Low food miles and the best breeds of cattle
“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
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!
Long Horn Cattle from Barnston
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
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
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
Why kinder? • • • • • •
Cattle grow in their natural environment Space Light Movement Natural diet- well fed but not force fed! Live longer
Tastier? â€˘ Taste tests consistently conclude that naturally fed animals taste better â€˘ Stress free animals create more tender meat.
Our pigs and sheep Low food miles and the best breeds
Roald Dahl “
“The animal I really dig, above all others is the pig. Pigs are courteous, pigs are clever”
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!
Saddleback Pigs from Mold
Gloucester Old Spots from Ness
Jack- the Dad
Our Home Cured Bacon • From our rare breed stock • Either sweet cured or dry cured • Pure unadulterated taste.
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!
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
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
Bah Bah Black Sheep, have you any wool?
Venison- Deer Park Farm Cheshire
Game season Pheasant Partridge Grouse Woodpigeon Guinea fowl Duck Venison
About our rare breeds Keeping our traditional animal stock
On rare breeds…
“Meat from a rare breed, whether pig, cow or lamb, tastes like meat used to taste.” Claire Macdonald in The Field
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.”
Rare Breed Survival Trust 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.
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.
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 â€“ traceability, natural, free range, highest standards of animal welfare, local (low food miles) and good conservation.
We are the only butcher in the Merseyside accredited with
On rare breedsâ€Ś "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
On rare breeds…. “More important, however, is quality: old breeds tend to taste, and cook, better.” Robin Stummer in The Guardian Weekend
Edge and Son
Thanks for your support!