Since 1957 Hawthorne & Walker has been has selecting the tastiest and most tender meat and poultry for local restaurants and luxury hotels and as a family business is proud to have been providing quality butchery services to the people of Quarry Bank and the surrounding areas and are always happy to help with advice.
Based in the Black Country, West Midlands. We pride ourselves on our selection of suppliers to ensure our loyal customers have a selection of the finest quality Beef, Lamb, Pork, Poultry and Game. You can see a little more details about them in the different product pages of the site.
Traditional butchers skills and knowledge
With many years of butchering experience and skills we can offer our customers a full range of cuts trims and presentations to ensure that your choice for dinner party, Sunday Roast or indulgent steak for supper with perfect looks and taste. We work with the whole animal so can offer help and cooking advice, along with a wide selection that will help you to get the best match for your budget or the recipe you want to cook. You will always get better value and less waste buying the exact amount you need rather than shrink wrapped packages at a set weight.
As local family business we can be responsive and attentive to our customers specific needs in a way that is not possible for a large supermarket or chain. The picture the right shows what the high street would have looked like when shop first opened.
With most animals, different cuts are better suited for different recipes and cooking methods. The most tender cuts for frying, grilling or BBQ. Others will reward slow cooking by braising or in stews. Don’t forget many of the value cuts deliver the richest and deepest flavours. It's no coincidence that many Celebrity chefs are endorsing cheaper “forgotten cuts” that were used in the past – they offer great taste and flavour. But you need to visit a traditional butcher who can source and prepare them for you – we can help.
Traditional butchers skills are also important for the ageing and storing of meat before it is sold. Our dry store is for extra ageing to improve the final flavour and tenderness of our meat. When “hung” or aged, natural enzymes in the meat break down the connective tissue in the muscle, which leads to more tender cut on you plate also some moisture loss helps concentrate the flavour. This is particularly true for Beef. Most supermarket meat is “wet-aged” – cut up and shrink-wrapped shortly after slaughter. The meat will still mature, but in a different way, and you will not be paying for all the liquid, perhaps 20% of the total weight.