COVID-19 IMPORTANT UPDATE

Following recent advice from the government, we are continuing to stay open as normal. We strive to follow all guidelines applicable to us. Due to increasing demand for our produce we have temporarily closed our online shop and are only taking orders over the phone (01543 684515) and in person at our Burntwood and Chase Terrace shops.

We would like to thank you for your cooperation and support at this time, please take care and stay safe.

Welcome to C Robinson & Sons (Butchers) Ltd, we are a family run business with over 160 years to prove it.

I David Robinson am the 5th generation of our family to be a master butcher on this site along wth my dad David, uncle Eric and a team of dedicated quality butchers.

We still believe in the old ways as we still buy our animals direct from local farms, with many years of trust built up between us and the farmers, we then kill and prepare in our abattoir then finally sell to the public, local pubs and restaurants from our 2 high class shops, one in Burntwood and the other in Chase terrace - Staffordshire.

We always display where our meat comes from giving you the consumer the confidence to know local means local. Less transport miles means less stress on the animals simply means better meat.

We as a family believe in dry air maturing our beef for up to 28 days and lambs up to 14 days giving a fantastic tenderness and flavor. Maturation of meat is an art form all of its own, we prefer to use the dry air maturing this is where our cold store temperatures and humidity are closely monitored. During this ageing process the natural enzymes and acids slowly break down the structure of the meat to make it tender and add the great flavor.