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

@edgebutchers

We’ve done it

again! Thanks

go to all our

staff, our

farmers and

you, our

customers.

“A Jolly

butcher-

that’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

John-

experienced,

dedicated to

your needs

Matt- at your

service!

Stan- often to be

found at Church

Farm

Craig-

more than

happy to

help

Ian-

another 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 be-

full of texture and flavour

that comes from

a long, natural, free-range life

Paul Askew,

London Carriage

Works

Callum Sally Hawkins Sally Hawkins Callum Paul Askew

Traditional Wirral Chicken

Emma – Wheatsheaf,

Raby. Winner of Wirral

Chefs Shine for the

second year on the trot!

Butchery Master - Classes

run monthly

£100.00

Buy on line at www.traditionalmeat.com

GIFT IDEA

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

Steve Ledsham,

Church Farm,

Thurstaston Callum

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!

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

Gary Prance

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?

• Taste tests consistently conclude that

naturally fed animals taste better

• 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.”

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

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 – 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 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

On rare breeds….

“More important, however, is quality:

old breeds tend to taste, and cook,

better.”

Robin Stummer in The Guardian Weekend

Thanks for your support!

Edge and Son