Family butchers · Deli · Corve Street, Ludlow · Since 1931
Cut by hand this morning,
wrapped by three.
A family butcher and deli on Corve Street. Whole animals from five farms within 17 miles, hung in our own salt room and cut to the thickness you ask for.
1931
the year we opened
4th
generation of Hales
5 farms
within 17 miles
45 days
dry-aged beef
01 — Today at the shop
What’s happening at the shop.
The counter
Tuesday to Friday 8–5.30, Saturday 7.30–4.
Deli & kitchen
Breakfast baps from 8, pies from the oven by 10.
Sandwich hatch
Salt beef on rye, porchetta rolls and steak sandwiches through the window. Friday and Saturday from 11 am until the bread runs out.
Dry-aged ribeye
£44.00/kg
Sirloin steak
£40.00/kg
Feather blade
£19.00/kg
Rolled brisket
£16.50/kg
Steak mince, 15% fat
£12.50/kg
Pork belly, skin on
£14.00/kg
Pork shoulder, bone in
£11.00/kg
Old Spot pork chops
£17.50/kg
Ludlow sausages
£13.00/kg
Dry-cured back bacon
£19.00/kg
Rack of lamb
£38.00/kg
Hogget shoulder
£16.00/kg
Free-range chicken
£9.50/kg
Chicken thighs, bone in
£12.00/kg
Venison haunch steaks
£30.00/kg
Pheasant, oven-ready
£8.00 each
02 — How ordering works
From our block to your kitchen.
Tell us what you’re cooking and for how many. Here’s what happens between your order and the counter.
01
Pick a cut, or a budget.
Choose from this week’s counter, or tell us a number and what you’re cooking. Order online, ring the shop or email us a recipe.
Takes about two minutes
02
We cut it by hand.
Rose or Tom cuts it from this week’s animals, weighs it and texts you the exact price before it’s wrapped in paper.
You see the price first
03
Collect it, or we bring it.
Pick it up from the counter from 3 pm, or we deliver it chilled in the van between 2 and 6 pm. Cooking notes are written on the paper.
Order by 11 am for today
On the block
Cut to order, every morning.
03 — This week’s counter
Cut to order, priced by the kilo.
The counter changes every Tuesday as new animals come in. Ask for any cut, at any thickness.
04 — The cut guide
Every cut, explained.
Tap any part of the animal to see what it’s called, how to cook it and what it costs this week.
05 — What we do
Same day, or booked ahead.
Cuts and boxes go home the same day. Whole animals, Christmas, catering and classes are booked ahead so we can plan every cut with you.
Cut to order
Steaks, roasts and chops cut to the thickness you ask for.
Same day
Boxes & Meat Club
Ready-made boxes, and a monthly box you can pause any time.
Same day
Freezer orders
Half and whole pigs, lambs and beef quarters, cut to your list.
Book ahead
Christmas orders
Bronze turkeys, geese, dry-aged ribs and gammons.
Book ahead
Catering & hog roasts
Grazing boards, pie towers and whole hogs for 10 to 300.
Book ahead
Classes & suppers
Butchery nights, sausage making and long-table suppers.
Book a seat
06 — Where it comes from
Five farms. Seventeen miles.
We buy whole animals from families we know by name, and hang every carcass ourselves. Nothing travels further than the Long Mynd.
07 — The deli & sandwich hatch
Pies from the oven, ham off the bone.
Pork pies and Scotch eggs baked every morning, our own air-dried ham, a proper cheese counter and, on Fridays and Saturdays, sandwiches through the hatch.
Shropshire Blue
£4.20 per 100 g
Air-dried ham
£6.80 per 100 g
Pork pie
£4.50 each · £16 large
Salt beef on rye
£8.50
Grazing board
From £12 a head
Sandwich hatch · Friday and Saturday from 11 am, until the bread runs out
Breakfast baps every day we’re open, from 8 am
08 — Christmas 2026 · Orders now open
Bronze turkeys, geese and 45-day ribs.
Anna’s Norfolk Bronze turkeys, dry-plucked and hung for a week. Pick your bird, choose a collection slot from 21 to 24 December and we’ll text you the day before.
09 — Behind the counter
Say hello. We’ll remember your order.
Rose Hale
Head butcher · fourth generation
Ellie Hale
Deli, kitchen and catering
Tom Price
Butcher · sausages and classes
10 — What customers say
Forty years of regulars, and counting.
4.9
★★★★★
612 reviews on Google
I asked for a rib for eight and Rose talked me through it, wrote the timings on the paper and it was the best Christmas lunch we’ve had.
Claire W.
Ludlow
The sausages are worth the drive on their own. The Saturday salt beef sandwich is a close second.
James R.
Leominster
Ordered a half lamb for the freezer. Every pack labelled with the cut and weight, and they rang to check what we cook.
Priya S.
Church Stretton
11 — Recipes
Cook it properly.
Timings, temperatures and the little things we tell people at the counter.
12 — Before you order
Good questions.
Can’t see yours? Ring the shop and ask for Rose. We’re happy to talk through cuts, timings and freezer space.
13 — Visit the shop
See you on Corve Street.
14 Corve Street, Ludlow, Shropshire SY8 1DA. Two minutes from the Castle Square, with free parking on Corve Street after 3 pm.
Tuesday to Friday
8 am to 5.30 pm
Saturday
7.30 am to 4 pm
Sunday and Monday
Closed
Pre-order · Collect from 3 pm
Cooking tonight? Ring before eleven.
Call the shop before 11 am and we’ll cut it while you get on with your day. Wrapped, labelled and waiting at the counter from 3 pm.