We rear our own cattle, lavishing them with love and attention from pasture to plate, using the whole cow regardless of current trends - something that is rare in modern butchery.
Proud to offer properly sourced meat
Want to know where the meat in your burger came from? How your Sunday Roast was cared for? What went into your Steak?
At Hinchliffe’s we’re proud to offer beef that has been with us from pasture to plate.
This means we know exactly what goes into each animal: caring it for it from the day it’s born, maximizing its welfare, and feeding and handling it to produce beef with the best flavour and texture before it’s butchered on site by our highly-skilled butchers.
Established in 1929
Set up as a butcher’s in 1929, our traditional butchery shop remains at the heart of Hinchliffe’s, selling award-winning fresh beef from our own herd of South Devons; chicken, pork and lamb from trusted local suppliers; and everything else you’d expect from a first-class butchers, but with one subtle difference – we care.
On the Farm
At Hinchliffe’s, we care for our cattle as much as we care for our customers, and ensure only the best meat possible is produced from our free range herd.
Our customers have the peace of mind that our beef and other carefully selected meat from local suppliers is 100% traceable.
Our fervour for farming means our focus is always on our superb herd of pedigree South Devons and our other carefully selected breeds.
Our cows feed on grass when out on pasture and natural silage during the winter months; what the cattle eat, affects the quality of the meat, and at Hinchliffe’s our meat is marvellous!
Not only are our cattle cared for to the highest standard, but our skilled team of butchers are experts at what they do, so expect to find only the very best beef at Hinchliffe’s butchery counter.
Pride and provenance
You can be assured of two things at our traditional butchery shop: we know exactly where our meat comes from and we take pride in butchering it properly.
All the beef cuts we sell in our shop are from our own herd; hung for 28-days to give superior flavour and texture, and butchered and trimmed on site by our team of highly-experienced butchers using skills passed down four generations.
All our other meat is sourced from suppliers we know and trust. Pure and simple: nothing added, nothing taken away – just good meat.
Our Butchery Team
Led by Head Butcher Craig Midwood, our team bone out and cure our Beef and make Pies and Sausages on site, passing ancient skills onto young apprentices.
Simon Hirst, Partner at Hinchliffe's Farm
Our Bacon, Rib of Beef, Sausages, Pies and Pasties are ALL award-winners with our homemade Pork Pies voted ‘Best in Britain’ in 2011, 2012 & 2014 (2nd in 2013 & 2016) by the Pork Pie Appreciation Society. Click below to see the full list of current awards
"We visit often for coffee and cake, it's perfect for us as it's local and they have a great selection of cakes..."
"I have visited the farm shop a few times and the restaurant is a great place for a lunch meet up with friends..."
"Had a great evening out with some friends at a special steak night.lovely service and food. We can highly recommend"
"Love Hinchliffe's, been visiting for years and it never let's me down :-) lovely food, friendly staff, and good value..."
"I don't live in the UK and a visit to Hinchcliffes is a 'must do' tradition whenever we head back to Yorkshire..."
Had a lovely time today with my partner at Hinchliffes, We both had a rump steak and really enjoyed it.."
"Wonderful views over Castle Hill and Netherton. Fabulous farm food at reasonable prices..."
"Lovely food, friendly staff and fast service. I enjoyed my business lunch there and look forward to returning."
"A large choice of foods AND A GREAT BUTCHERS. The pork pies are "to die for". All foods are excellent..."
"Lovely food in the cafe. Staff in the shop very helpful and friendly. The main attraction is the butchers..."