Broughs Butchers is a group of independent butchers who share a common title and a shared desire to be successful. The businesses are financially and managerially autonomous; each has a Director who is a partner in the business and each is independent of the other. Tony Brough is the single link with all the businesses; his role is that of an administrator and management resource.
The Ainsdale Shop has traded since 1974, Tony and his father Peter set up shop in Station Road Ainsdale. Birkdale began in 1996, Formby 1995, Ormskirk 2002, Kew 2008 and Dockside in 2009. We think that quality starts on the farm with the observance of good farming practice and gratuitous care; standards that are continued throughout the process of transition from field to fork.
The Ainsdale Shop has traded since 1974, Tony and his father Peter set up shop in Station Road Ainsdale. Birkdale began in 1996, Formby 1995, Ormskirk 2002, Kew 2008 and Dockside in 2009. We think that quality starts on the farm with the observance of good farming practice and gratuitous care; standards that are continued throughout the process of transition from field to fork.
Services
How To Order
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Browse or search to find what you want, adjust the quantity and weight to your requirements and then click 'add to basket'. At any time you can go to the basket page and make changes to your shopping, such as change a quantity or take something out. You can also see any discounts that will be applied when you place your order.
Reward Cards
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Broughs Butchers will contact applicants by email to inform them when their new Loyalty Card might be collected from a shop. Customers may collect up to a maximum of 500 points on their card. After 500 points have been accrued, the completed card can be redeemed for a credit of 10.00 against the customer's next purchase.
Humane Slaughter
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The well being of animals during transportation or while confined in stock-yards and lairages within the partner countries of the EEC is regulated. It is a legal requirement and incumbent upon all persons involved in the act of slaughter to ensure that the event does not cause unnecessary distress or suffering to an animal at any stage of the procedure.
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