Celebrating 5 generations of Farmers & Butchers


The Beef we sell at Gloucester Sausage is reared by Richard Few at Minsterworth Near Gloucester on the banks of the River Severn.

Slaughtering is then done at Ensors in the Forest of Dean. This means that the beef we sell is only travelling a total of about 30 food miles! This also minimises stress which makes the meat more tender and is also more humane.

We then hang the meat to mature it for around 3 weeks before cutting it for sale in our butchers shop.

Here is a guide to beef cuts and joints: