Our butchery department has grown from strength to strength over the years, prompting the farmshop to be built in 2001 due to high demand for our traditionally home-reared meats straight from the farm. Taking centre stage in our food hall, our butchers counter is at the heart of the business. All our meat comes straight from our farm in the Holmedale Valley near Richmond, North Yorkshire.
We are a ‘real’ farmshop offering a shop floor to our livestock farm, with no food miles.
Maintaining our vision of over 20 years ago, we traditionally rear our beef, lamb and pork as we did when Mainsgill Farm first begun. Our cattle and lambs graze on the lush pastures of the Holmedale Valley here at Mainsgill, while our pigs are fed on a unique cereal diet.
Our passion and drive is to provide the highest quality home reared produce, keeping alive the farming culture of yesteryear for our future generations.
Our award winning butchery team are experts at preparing any cuts of meat required, but don’t cut corners on the quality! They are constantly changing varieties and introducing new ideas to keep your palate yearning for different flavours and recipes.
With many awards under their belts, our butchers are the winners with judges and customers alike. We believe it is a combination of skill, expertise and know-how; plus our strict attention to quality.
Why not pick up a pack of our award winning sausages for the perfect breakfast treat, or a pack of our famous ‘Black Porkies’ sausages as seen on TV with the Hairy Bikers in 2009!
The Henshaw family have been making Christmas extra special for over 50 years, traditionally rearing succulent high quality turkeys.
Our turkeys are grown naturally and slowly here at the family farm to reach full maturity, fed on our own specially mixed cereal diet. They are hand plucked and dry hung for ten days to develop flavour.
If turkeys not your choice for the festive feast, don't worry - we have all options covered. Our experienced butchers have everything for Christmas from sausage meats and pigs in blankets to the gammon joint for the tasty cooked ham on Boxing Day.