Why are Taylors considered to be one of the nation's better butchers? We set ourselves the very highest standards in those three areas. We only deal with local farmers and producers that have the same commitment to animal welfare. Our locally sourced produce is matured and prepared to ensure maximum tenderness, taste and consistency.
Throughout everything our customers remain our primary focus to ensure that we never disappoint them. Here at Taylors of Sale we are often running weekly offers on a wide variety of our products. The easiest way to stay in touch, and ensure you don't miss out, is to hop over to our Facebook page.
Throughout everything our customers remain our primary focus to ensure that we never disappoint them. Here at Taylors of Sale we are often running weekly offers on a wide variety of our products. The easiest way to stay in touch, and ensure you don't miss out, is to hop over to our Facebook page.
Services
21 Day Matured Beef
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All our beef cattle are reared by Ian and Linda Booth who farm on the Duchy of Lancaster estate in Cheshire. Frank has known Ian for the past 12 years and they share a common passion for animal welfare. It is this very passion that ensures you, the customer, only purchase beef that we are all proud of.
Grill
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Because it is locally reared we can be certain of its provenance, so important today when food is flown around the world by most of the major supermarkets. You can be sure that the beef you buy has had the shortest possible journey from Ian's pastures to your plate. Ian rears it, we prepare it, you cook it and your family eats it.
Free Range Pork
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We are particularly pleased to have been able to source free-range pigs, which is not the same as outdoor reared pigs the supermarkets are trying to portray as free-range. Outdoor reared pigs are certainly born outside but, after weaning, spend virtually the rest of their lives inside, in pens, being intensively fattened and not seeing the light of day again.
Free Range Sausages
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The British Banger is one of the nation's most popular foods with over 90 per cent of households buying them regularly. To help meet local demand we make in the region of half-a-million sausages each year and that number is steadily rising as we introduce new ranges and as a result of our very popular annual Taylor's Sausage Week, when for every 1lb bought we give away 1lb absolutely free.
Gammon and Bacon
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All our bacon is dry-cured, unlike the vast majority of supermarket bacon that is pump-injected with water which is then released from the bacon when fried or grilled and appears as a white residue on the bacon and in the pan. This practice inflates the price and deflates the quality. With the exception of dry-cured-back bacon the pork used in our all our cured products is exclusively free-range from Packington Farm.
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