Richardson's of Woodthorpe, York, has a long standing reputation as a traditional butcher where traditional methods continue to mean first class traditional quality and exceptional value for loyal customers in this area of York. After leaving school in York, I worked for a number of York based traditional butchers, learning traditional skills in the butchery trade.
In 2003 and frustrated working for other traditional York butchers, I bought an existing York based butchery company in Woodthorpe. Re-titled Richardson's of Woodthorpe, my now well established traditional butchers shop continues to cater for York based customers seeking the quality and value that can come only as a result of using tried and trusted traditional methods.
In 2003 and frustrated working for other traditional York butchers, I bought an existing York based butchery company in Woodthorpe. Re-titled Richardson's of Woodthorpe, my now well established traditional butchers shop continues to cater for York based customers seeking the quality and value that can come only as a result of using tried and trusted traditional methods.
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Origin Of Beef
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At Richardson's of Woodthorpe, York, our beef is heifer beef and is hung for a minimum of three weeks. In fact, the amount of time that the heifer beef is hung is an essential element in enhancing the flavour and maximising tenderness. The ageing of our heifer beef involves a chemical change that happens under controlled temperatures and the first eleven days helps the heifer beef to tenderise.
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