National Butchers' Week 2024: What sets Cobbs butchery apart?
National Butchers' Week 4th to 10th March
Perhaps you are wondering why we put this date in our diary... Well, the idea behind the week originally came from creating an opportunity for butchers to engage with their customers to remind them about the great work that they do and highlight what sets them apart from the competition, particularly supermarkets.
So, what sets our butchery at Cobbs apart from others?
Firstly, the core focus of our counter is quality. We look to source our meat from local farms, whose standards of welfare and attention to detail match our exacting standards.
We take an active interest in the farming techniques being used, as well as ensuring welfare standards are kept high through all stages of the animals' life. Read more here.
We have the ability at Cobbs to enhance the quality of our beef in our special dry-aging rooms. These rooms have been specifically designed to ensure the best conditions in which to mature the beef, we look to dry-age for a minimum of 28 days.
We source free-range pork only, and although this does cost us more, we believe the cost is justified by the ethical farming and eating quality of the meat. It also means that our handmade sausages are all free-range too!
Lastly, it is our knowledgeable and passionate team of butchers that we believe really sets us apart! The team is always on hand to recommend the best cuts for your recipes and instruct you on how to prepare your meat. They have a genuine passion and belief in what we do at Cobbs and are always eager to share this with our customers.
Apprenticeships
We are very proud to be able to offer an apprenticeship scheme at Cobbs Butchery too, we currently have four apprentices learning the trade and investing in their future careers.
Supported by M.E.A.T Ipswich, a highly regarded training organisation.
Butchery Masterclasses at Cobbs at The Farm
Join us for a series of Butchery Masterclasses with our Head Butcher Steve.
These workshops are educational & hands-on, designed to help you master the art of butchering and give you the knowledge and confidence you need in preparing meat at home.
You will learn all about where we get our meat from and why we work with our chosen farms.
To finish you will enjoy a meal prepared by our talented chefs after your course in our beautiful private dining room.
Lamb Demo & Lunch - Saturday 23rd April 2024 - £90
Beef Demo & Lunch - Saturday 27th April 2024 - £90
Sausage Making & Supper - Wednesday 15th May - £60
BBQ Workshop & Evening BBQ - Thursday 20th June - £60
Wagyu Beef Demo & Lunch - Saturday 14th September - £100
To find out more or to book, please visit our Events Page