Here at Andrews Quality Meats, we pride ourselves on using only the finest carcass’s, hand selected by experienced professionals. To which we then dry age in our Himalayan Salt Dry Ageing Cold Room. We train all our own staff, to get them to our high standards of butchery, and to pass on our knowledge to both our staff and customers.
Andrew R Ayris
I started out as a meat packer in a factory then gradually progressed between all the different roles of the meat industry. I am a licensed Slaughterman with over 35 years' experience under my belt, this is where I got my passion for only supplying the finest meats to our customers.
I am from a family of butchers with my grandfather and father both having their own individual shops. I would help my father in his shop before and after school, which is what made me want to be a butcher. After I finished school, I started working in a meat factory where I gained experience and knowledge. I then met Andy and we both decided to go in to business together and open our own butcher shop, with all the knowledge and experience we both had gathered, thus, Andrews Quality Meats was born.