Traditional dry-aged beef on the bone, perfected by our butchers for depth and character.
Prime Traditional Aged Beef
Standing Up for Traditional Butchery
In 1997, during the UK’s BSE crisis, the government banned the sale of beef on the bone—cuts like rib of beef and T-bone steaks that had been staples of British butchery for generations.
We at John Robinson Family Butchers believed the ban was unnecessary and risked erasing part of Britain’s food heritage. The owners spoke out nationally, including on BBC Radio 4’s Today programme, and continued to offer traditional beef-on-the-bone cuts while campaigning for the rule to be overturned.
Our stand captured wide media attention and the support of loyal customers, many of whom queued along the high street to buy proper beef prepared properly.
Two years later, the government lifted the ban, and beef on the bone returned to butchers across the country. More than twenty years on, we’re proud of that moment in our history—proof of our commitment to quality, craft and the values of real butchery.
Since 1969, our prime beef has been supplied by the esteemed John Scott Meat, a family-run business running for over 200 years of West of Scotland farming heritage. What began in 1968 with humble beginnings—selling eggs and cattle from the family farm—has grown into a nationally renowned premium meat processor renowned for quality and consistency.
We hang our beef for a minimum of five weeks so it’s full of flavour and tender. After that, our butchers cut it to suit you—roasts, steaks, or whatever you need.
Whether you're after the perfect Sunday roast, planning a BBQ, or just want to stock up on top-quality cuts, we’d love to hear from you. Give us a call, drop us an email, or pop into the shop — we’re always happy to help and full of ideas if you’re not sure what you need. You'll find us right in the heart of Stockbridge, and we’re always up for a chat about good food.
