A family butcher's counter on Wade House Road in Shelf, between Halifax and Bradford. Tell us what you're cooking and it's cut for you while you wait. The sausages and burgers are made here in the shop.
Cut while you waitMade in the shopOpen Wednesday to Saturday
The counter
What we do.
This is a counter, not a chiller full of pre-packed trays. Ask for two thick chops or six thin ones and that is what you get. If you're not sure what to ask for, say what you're cooking.
Beef, lamb & pork
Joints, chops and steaks cut to the thickness you want. Braising steak and shin for the slow cooker, chops and steaks for a hot pan.
Sausages & burgers
Made here in the shop, so we know what has gone into them. Ask for a pack made up while you wait.
Chicken & poultry
Whole birds, breasts and thighs. Boned and rolled, or a bird jointed into pieces, if that suits you better.
Barbecue & party orders
Tell us how many you're feeding and roughly what you fancy. We'll put a tray together for the day you need it.
Sunday joints
Ring during the week and it's cut to the size of your table. Beef, lamb, pork or a rolled shoulder, ready when you collect.
Ask us anything
How long to give it, what temperature, how long to rest it. Answering that is half the job.
Everything is sold by weight, so what you pay comes down to the cut and how much of it you want. Tell us how many you're feeding and you'll get the figure before it goes in the bag. Ring 07123 456789 if you'd rather know before you set off.
Portions are the bit most people guess at. As a rough guide a roast wants somewhere around 175g a head off the bone, more on the bone, plus a bit extra if you want cold cuts on Monday. Rather than do that sum in your head, use the planner below — give it the number round the table and it works out roughly how much to buy.
Portion planner
How much for how many?
Tell it the number round the table and what you're cooking, and it works out roughly how much to buy. It's a general guide to save you guessing — the exact weight is settled at the counter, cut to the piece in front of us.
A rough guide, not a quote
About 0.7 kg
For 4 people off the bone — a boned and rolled joint, say topside, brisket or a rolled shoulder.
Worked from a rough guide of around 175g a head off the bone, more on the bone. Appetites vary, so treat it as a starting figure — we'll settle the exact weight when we cut it.
The shop
Shelf, four days a week.
We're a small shop and we're not open every day. Wednesday and Saturday are mornings only, so it's worth ringing if you want something particular put by.
Open Wednesday to Saturday, closed Monday and Tuesday.
Thursday and Friday run through to 5pm.
Phone orders taken and set aside under your name.
Everything cut at the counter, nothing pre-packed.
Advice on cooking it, free of charge.
Shelf sits between Halifax and Bradford, a short run from Northowram, Hipperholme and Queensbury. Park up, come in, and it's cut in front of you.
On the block
Cut properly.
The difference between a butcher and a supermarket is simple. Here somebody picks it up, looks at it, and cuts it for you. Cuts do different jobs, and it matters which one you go home with.
Cut to the thickness you ask for.Sausages made on the premises.Barbecue and party orders made up.
Shin, brisket and chuck are hard-working muscles. They want a few hours in a low oven and they pay you back for the wait. Sirloin, rump and lamb chops want the opposite: a hot pan, a couple of minutes a side, then a rest.
That's the sort of thing worth asking over the counter. Come in with a recipe and we'll tell you which cut does the job, and how much of it you need.
Find us
9 Wade House Road.
We're on Wade House Road in Shelf, HX3 7PF. Ring the shop and we'll put your order to one side for collection.
Taylor's Butchers
9 Wade House Road
Shelf, Halifax, HX3 7PF.
