BUTCHERY

A bespoke service from Hensons Butchery

Our History

Hensons has been involved in fresh meat for more than one hundred years. We can trace our history back to the Smithfield market of the nineteenth century. The Henson family were one of the main producers of tripe in London, playing a big part in providing cheap and nourishing food at a time when the sort of meat we take for granted these days was a rare and expensive luxury. Tripe production was finally consigned to history in the 1980s, when we went on to make our name with a revival of traditional salt beef, our signature product.

Customers

We are one of the leading independent catering butchers in the area, with a wide portfolio of customers including restaurants, brasseries, delis, contract caterers, healthcare, education, pub dining and gourmet burger restaurants.

Products

We are large enough to source the finest quality products direct from carefully selected and approved producers, and as a result we are able to offer our customers genuinely competitive prices, without any compromise on quality.

Specifications

We understand that our clients have very specific, individual requirements in terms of age, cut, quality and origin, and so we have the facility to call up an individual specification for each of your products at any point in the butchery process.

Quality System

Key to our butchery operation is the Quality System, which includes HACCP, due diligence, internal and external audits as well as staff training and certification. We strive for continual improvement in all areas of our process, and we choose our suppliers very carefully to ensure that they operate to the highest standards and hold appropriate accreditation. We work in close partnership with NHS auditors STS to develop our policies and procedures.

Accreditation

Due to the size of our operation we come under the direct regulatory authority of the Food Standards Agency (EC licence 1061) and we hold the highest level of BRC certification – Grade A – which covers all areas of the business, from procurement to delivery. We are also members of the National Federation of Catering Butchers.

Scottish Beef

Aged Scottish beef is arguably the best in the world. The combination of climate,countryside, breeding and expert farming produce really spectacular beef, with a unique flavour, tenderness and succulence. We have regular deliveries direct from Mathers of Inverurie, whose Farm Assured herds benefit from the lush pastures around Aberdeenshire. We will be delighted to discuss any requirements you may have for this premium product. Popular cuts are fore-rib, topside, rib-eye, sirloin and fillet.

Imported Beef

The quality of imported beef has risen significantly in recent years, with South America, Australia and Germany being major exporters to the UK.

Understandably, the price advantage is an important factor in choosing imported beef, but it is still essential to offer a high quality, consistent product and so we work closely with the country’s leading importers so that the beef we offer is the best available for the price at all times of the year. Our range includes all the popular steaks – fillet, sirloin, rump and rib-eye, all cut to a range of sizes and offered in convenient pack sizes.

Beef Burgers

Our Angus burger is made with top quality Mathers  Angus beef, from the same herds that supply our prime joints, and we add just  a little seasoning and the smallest amount of preservative. We use the widely acclaimed American ‘Formax’ burger machine, as this makes a patty that has a less dense texture than a standard burger press produces. Our burgers grill evenly throughout, take less time to cook, and have a superior texture and bite-quality. We make all the popular types of burgers, including home-style.

Bacon and Gammon Joints

We stock traditional Wiltshire-cured bacon from Case and Sons,  specialist  curers for over 130 years. Produced by skilled butchers,  following a traditional process, the bacon matures slowly  to create the distinctive Wiltshire-cured taste. All pigs are from high welfare West Country farms.

There is a long tradition in the UK of bacon from Denmark, and Hensons keeps that tradition alive, stocking primals and joints, all with the trademark Danish branding and cure. Of course, we also sell English and European branded sliced bacon, both smoked and un-smoked.

Lamb

Our lamb is sourced from some excellent English and border farms. You can’t beat the tenderness of new season lamb, which is always in great demand during the spring. At other times of the year New Zealand lamb steps up to the plate, with a high quality, consistent offering. Popular cuts are carvery leg, French-trimmed racks, loin chops, gigots and steaks. Halal is available on request.

Sausages

Sausages are made to order daily. Favourite by far is our Cumberland (available in all sizes from jumbo to cocktail) but we can make practically any sausage you might like, with a little notice.

Pork

British animal welfare procedures for pig farming are superior to those on the continent and we are proud to source all of our pork cuts from English farms only.  As well as pork legs, chops and steaks we supply whole pigs for spit roasting.

Pork Ribs

Ribs are extremely popular at the moment; for the customer, a very tasty main course and a big plate filler, and for the restaurateur, a very good price point. Our ribs are of British and Spanish origin, and we offer both wide and narrow cut.

Or, choose our pre-cooked whole or half rack of baby ribs in a delicious barbecue sauce.

Turkey

Our turkeys come from local farms in Braintree, just 40 miles from London. The birds are grown as close to nature as possible with the constraints of commercial production. This environment is created by low stocking densities, plenty of sunlight and with great attention to detail on welfare issues.

For those looking for local, high welfare produce, these turkeys are the answer.

Chicken and Duck

As well as whole roasting chickens, fillets, supremes. drumsticks and wings, we bring in a small number of delicious whole corn fed chickens and barbary ducks from France each week. These normally have to be pre-ordered to avoid disappointment.

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