A family counter,
not a chain.
Two butchers, one ageing cabinet, and a shop that smells of sawdust and sea salt. This is how we do meat.
Marcus at the block Hi there — Marcus & Elena.
We opened Salt & Cleaver Butchers with a second-hand block, a salt cabinet, and a stubborn belief: meat tastes better when you know the farm, the animal had a good life, and the butcher knows your name.
Years on, the recipe hasn’t changed. We still break down whole carcasses in-house, still age our beef on the bone, still make sausages every morning — and we still talk every customer through their Sunday roast like it’s our own.
From pasture to paper wrap
1 · Choose the farm
Pasture-raised beef, free-range pork and poultry from six farms we visit in person. Few suppliers, full traceability.
2 · Age with patience
Beef rests 21–28 days in our salt ageing cabinet at a steady 1°C while flavour concentrates and texture relaxes.
3 · Cut to order
Thick or thin, bone-in or out, vacuum-packed for the week — your cut leaves the block the way you asked for it.
Watch the block in motion
A morning at the counter: breaking, trimming and tying before the doors open. Real work, no staging — this is what “fresh” looks like.
Hands you can trust
Marcus breaks and ages; Elena runs the counter, the sausages and the roast advice. Between us: decades at the block and zero shortcuts.
Elena trimming, Saturday rush Taste the difference a butcher makes
Order online for collection or chilled delivery — or just walk in and follow your nose.