There has been a Butcher at 218 Swan Street, Richmond, since the year 1870. Having only passed through the hands of three families in 142 years (the most recent tenant served up sausages here for 45 years), in April 2012, following a complete refurbishment, Berties reopened with new owners and a new lease of life, but with the same name Richmond has known for decades.
Berties’ team of expertly trained Butchers do more than just stand behind their meat counters; they stand behind their meat.
They personally select Organic, Free Range & grass-fed Beef, Lamb, Chicken and Pork from selected free range and organic farms.
Our meat is free of all animal protein, growth promoters, hormones and antibiotics (unless prescribed by a vet). We believe that feed affects nutritional values as well as safety, and is therefore a major consideration for adults and children alike.
We are a Paddock to Plate Butcher therefore nose to tail eating is the order of the day where beef is more than just steaks– being a full carcass Butchery allows customers to discover all manner of different cuts and how to prepare them. From offal to Aged prime cuts, we have it covered.
We believe cuts such as chuck and gravy beef are equal to the Eye Fillet, the only difference is they require different cooking times & methods to bring out there tenderness and flavour.
At Berties we encourage you to get to know the Butchers, it is one of the last interactions left on the high street and we love being part of your daily shop, source of gastronomic perfection or sounding board for your next dinner party.
We want you to ask questions - it will save you time and money as it will ensure you buy the right cut at the right amount for your desired cooking method and recipe Berties... a proper Butcher.