Taylor's is a family butcher in Shelf, on Wade House Road just outside Halifax. We're open Wednesday to Saturday, so ring 07123 456789 and we'll have your order put by for when you can get here.
Wed–Sat onlyPhone orders put byOwn sausages and burgers
The counter
What's on the counter.
Filter by the meat you're after, or leave it on everything and read down. It's all cut to order — nothing here is pre-packed, and the sausages and burgers are made in the shop.
16 cuts shown
Beef
Braising steak & shin
Shin, chuck and braising steak for the slow cooker. A few hours in a low oven and they pay you back for the wait.
Beef
Steaks
Sirloin, rump and fillet, cut to the thickness you ask for. For a hot pan, a couple of minutes a side, then a rest.
Beef
Roasting joints
Topside, rib and rolled joints, cut to the size of your table. Hung a couple of weeks before it reaches the counter.
Beef
Rolled brisket
Boned and rolled ready for the tin, for slow roasting or a pot roast until it gives.
Pork
Pork chops & steaks
Loin chops and leg steaks for a quick tea in a hot pan.
Pork
Rolled pork joints
Shoulder or leg, boned and rolled, and scored for the crackling.
Pork
Belly pork
Sliced or a whole piece, for slow roasting until it's tender.
Lamb
Lamb chops & cutlets
Loin chops and trimmed cutlets for the grill or a hot pan.
Lamb
Half leg or shoulder
On the bone or boned and rolled, cut for Sunday to the size you need.
Lamb
Diced lamb
For a hotpot, a curry or a slow stew that comes apart with a fork.
Poultry
Whole chickens
Whole birds for roasting, or jointed into pieces if that suits you better.
Poultry
Chicken breasts & thighs
Breasts, thighs and drumsticks, skin on or off, however you cook them.
Poultry
Boned & rolled birds
A bird boned and rolled for easy carving, made up to order.
Made in the shop
Sausages
Made here, so we know what's gone in. A pack made up while you wait.
Made in the shop
Beef burgers
Made on the premises, shaped and ready for the grill.
Made in the shop
Barbecue & party packs
Marinated cuts, kebabs and mixed trays made up. Say how many you're feeding.
Nothing under that one today. Go back to Everything, or ring and ask — if we can get it, we will.
Meat is sold by weight, so the figure depends on the cut and the size of the piece you go for. Say what you're after and how many you're feeding, and you'll have the price at the counter before anything is wrapped. Phone orders work the same way.
The shop
Four days, two of them half days.
Knowing the week is half the battle with a small shop. Wednesday and Saturday we're open mornings; Thursday and Friday we're here all day.
Wednesday, 8am to 1pm.
Thursday and Friday, 8am to 5pm.
Saturday, 8am to 1pm.
Closed Monday, Tuesday and Sunday.
Ring ahead and it's cut, wrapped and put to one side.
If you'd rather do one shop a week and freeze the rest, say so at the counter. We'll split the order into sensible pieces rather than hand you one big lump.
On the block
Getting the best out of it.
Good meat is easy to spoil at home, and most of it comes down to two things: heat and patience.
Cut to the thickness you ask for.Sausages made on the premises.Served over the counter, same as always.
Take a joint out of the fridge a good half hour before it goes in the oven. Start it hot to colour the outside, then drop the temperature for the rest of the time.
Then leave it alone. A rest of fifteen minutes under foil lets the juices settle, and it carves far better for it. Steaks want the same treatment for a couple of minutes.
Beef is usually hung for a couple of weeks before it reaches a counter. It loses a little water, darkens, and tastes more of itself. That's why butcher's beef looks different to the bright red trays in a supermarket.
Find us
9 Wade House Road, Shelf.
Shelf is between Halifax and Bradford, handy for Northowram, Hipperholme and Queensbury. There's the shop, the counter, and somebody to serve you.
Taylor's Butchers
9 Wade House Road
Shelf, Halifax, HX3 7PF.
