Our produce ⇓

• Rare breeds
• Beef
• Pork & Bacon
• Lamb & Mutton
• Poultry & Game
• British rose veal
• Home made produce

Abattoir

Our abattoir has been in existence since 1844 when the shop was built by the late John Edge, son of James Edge who bred stock in the village of Edge near Malpas in Cheshire.

Since then the meat industry has seen thousands of abattoirs across the country close down due to economies of scale and the enormous cost of legislation that requires owners to adhere to.

We have always believed in controlling the whole process from farm to fork. As such we have invested heavily in being able to continue to slaughter stock where others have failed to do so. As a small outfit, it has been tough; but working closely with vets, students, the meat hygiene service and the food standards agency we have pulled together to keep this service.

Those who work with us during the slaughter of our stock know how much pride and effort goes into this meticulous process and how much we care about every element.

We are inspected every time we slaughter. There is a vet present for all slaughter and a member of the Meat Hygiene service. These inspectors get inspected too by spot checks very regularly, and because we are so small, our inspectors can be so much more thorough than at any large abattoir where thousands of animals may be being dealt with in any hour of the day.

Sub contract services

We offer abattoir services to local farms and other butchers - so please call us to discuss your needs.

Edge and Son, 61 New Chester Road New Ferry,
Wirral CH62 1AB

Telephone: 0151 645 3044

E-mail: mail@traditionalmeat.com

 © Edge and Son, 2012

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