Butchers benefit from National Butchers' Week 2017
Published:  21 March, 2017

Butchers from across Britain made the most of National Butchers’ Week 2017. 

The event, which ran from 13-19 March, encouraged butchers to innovate new products in an effort to promote the industry.

Burrow Farm in Broadclyst, Devon, took full advantage of the opportunity by offering its featured sausage, pork and mulled wine, for £7.99 per kilo and braised steak for £10 a kilo, among other deals.

“It went down really well,” Roger Battishill, butchery manager at Burrow Farm, told Meat Trades Journal. The week was such a success, sales saw a boost of 10%.

“As independents, we need that little boost from events like this,” he said. “It highlights our profile and gives us a bit more of a presence in the community. We’re pretty well-renowned, but it’s trying to get people from further and further afield to come to us.”

Little Pigs – The Didsbury Butchers, based in Manchester, introduced a host of new products as part of National Butchers’ Week, including a beef bomb, pork tenderloin stuffed with an apple and cider sausage with honey mustard, and chicken sausage. Rebecca Harrison of the business said the week offered the opportunity to communicate with consumers the importance of supporting their local butchers.

“Customers love it,” she said. “They love coming in, seeing new ideas and having a conversation about different things they can do – such as the different ways of cooking the meat.”

While customers have always shown an interest in the origins of their product, National Butchers’ Week creates even more awareness, said Harrison. “It helps to re-promote it: to say why it’s good to use your butcher.”

As part of the week, Meat Trades Journal ran a competition to find the most innovative product in Britain. After a nationwide Facebook vote, East Boldon based Gordon’s Butchers’ Steak, Spinach and Halloumi Kebabs were named the winner.

Gordon Robson, of the business, explained why it is important to keep on producing new and innovative products. “There are loads of butchers about, so you have to have something different. We have to get people through the door… and to get a customer through the door is the hardest thing in the world.”

Producing a new and exciting product is just half the battle. Presentation plays an important role in enticing customers, Robson added.  

“As soon as they walk through the door we’ve always got a full counter, so people look – and they buy with their eyes.”

The conversation continues on social media with the hashtag #ButchersGiveYouIdeas.