Whole carcass butchery | nose-to-tail eating
Swaledale Butchers® started with Jorge; a one man band with a refrigerated van, sourcing heritage breed meat directly from his community of farmers in the Yorkshire Dales, and delivering it to some of the best restaurants in London. Swaledale now has a network of around 30 small, family-run farms and smallholdings dotted around the wildly beautiful Yorkshire Dales who exclusively rear the hardy, native livestock breeds of Britain.
Swaledale's team of expert seam butchers are committed to utilising the whole carcass, nose-to-tail, to provide our customers with a sustainable source of exceptional tasting, nutrient-dense meat. All of our beef, pork, and lamb is dry-aged on the bone in our Himalayan salt chamber, this tenderises the meat and elevates the natural flavours further still.
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More about Whole carcass butchery | nose-to-tail eating
Benefits of Swaledale Butchers
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Always Fresh, Never Frozen®
Orders received before 9am are freshly prepared and shipped via DPD on an overnight service. We deliver to mainland UK addresses only, excluding Northern Ireland, the Channel Islands, the Isle of Man, the Isles of Scilly, and Scottish Highlands and Islands postcodes.
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Trusted by Chefs for Over 15 Years
For more than 15 years, our meat has been trusted by some of Britain’s finest restaurant kitchens. We’re proud to work with native breed farmers who share our commitment to traditional husbandry, high welfare and farming practices that support healthy soils, biodiversity and the wider landscape. These values define Swaledale Butchers.
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Trusted, Traceable & Properly Farmed
We work with around 30 trusted farms and carefully selected local abattoirs, giving us full traceability from farm to butchery. This close network allows us to uphold high welfare standards and ensure every product we sell reflects the values behind Swaledale.
