Artisan butcher William Dodd specialises in traditional native breeds. There’s nothing quite like pure bred Hereford, Welsh Black or Aberdeen Angus beef, according to Will. And produce is traceable all the way back to the farm of origin.
Will buys from trusted independent local suppliers who farm themselves or source produce at market from farms in Shropshire and across the border into Herefordshire, Staffordshire and Mid Wales.
“They know exactly what I’m looking for,” he says.
“There’s no better beef than from pure Herefords, Welsh Black and Aberdeen Angus. And, in my opinion, the Hereford is king for flavour. I’ve always been a fan and my customers love it!”
The beef is properly dry hung to mature for 21 to 28 days and Will buys in the carcass to cut and prepare himself using traditional butchery skills.
William Dodd Butchers also sell their own amazing Gloucester Old Spot sausages and home-cured bacon, local lamb and chicken, local eggs from traditional breed hens and local artisan made meat and pork pies.
Open Tuesdays to Saturdays.