Butchery service

“Where animal welfare meets butchery expertise.”

Butchery

Langford Abattoir provides expert butchery services for beef, lamb, and pork. Our skilled team handles each cut with care, ensuring a professional and dependable service for farmers, smallholders, and customers who expect quality and precision.

line diagram of pork butchery joints

Shoulder: Just behind the head, running down to the front legs. Succulent, tender roasting joint. On the bone. 

Loin: Long central strip along the back, between shoulder and leg. Cut into chops or loin roast.

Belly: Underside, fatty & flavoursome. Sliced, boned & rolled or minced.

Leg: Bone-in, for roasting

Cutting charge - minimum £45 or £0.80 per kg    
Packed in Poly bags

 

line diagram of beef butchery joints

Neck & Clod: From the fore, richly flavoured with good balance of fat and connective tissue. Diced or minced.

Chuck & LMC: From the shoulder area, deeply flavoured. Slow-roasting joint, diced or minced.

Brisket: Breast, ideal for slow-roasting or braising. Provided boned and rolled.

Thin Flank: Hard working muscle, from the underbelly, with bold beefy taste. Minced.

Fore- and Hind-quarter Shin: Cut from the lower leg, rich in flavour. Provided as dice, for stews, or minced.

Topside/ Silverside/ Thick Flank: From the hindquarter, traditional (boneless) roasting joints.

Rump: Large, active, muscle of the hindquarter with a rich flavour. Provided as roasting joints or steaks.

Sirloin: Large, versatile, muscle from the loin area, with a rich flavour and juicy texture. Provided as roasting joints or steaks.

Oxtail: Tail of the animal, with a rich flavour and tenderness when slow-cooked. Ideal for soups and stews. Cut into thick pieces, on the bone.

Cutting charge  - minimum £300 or £1.00 per kg  
Packed in Poly bags

 

line diagram of lamb butchery joints
Shoulder: Just behind the head, running down to the front legs. Succulent, tender roasting joint. On the bone. 

Loin: Long central strip along the back, between shoulder and leg. Cut into chops or loin roast.

Breast: Underside, fatty & flavoursome. Best in stews, sliced, minced or boned & rolled.

Leg: Traditional and beloved Sunday roasting joint. On the bone.

£30.00 per lamb    
Packed in Poly bags

Additional Costs

  • Variation to standard cut to be discussed with the butcher
  • Further processing, for example burgers, sausages
  • Vacuum packing and boxing