Castle Howard, Historic House North Yorkshire
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The Butchery

In the centre of the Howardian Hills, our butchery team have the pick of the finest quality, hand reared produce, mainly sourced from within 40 miles.

We guarantee the freshest, tastiest meat all prepared by our expert team.

From Aberdeen Angus beef reared on the estate by Mike Farger, sheep which graze on the fields that make up the Castle Howard estate, to outdoor reared rare breed pigs. Our butchery team work closely with local farmers and suppliers to ensure only the finest quality meat and poultry makes it to the counter.

The butchery also offers a variety of seasonal game provided by Castle Howard’s own gamekeeper.

View our selection of delicious seasonal offers

Pick of the Season

The sun is out and the overwhelming urge to cook in the great outdoors is upon us. When it comes to brilliant barbecuing it’s all about the meat, and our butchery team are always on hand to offer advice on the best ways to get your barbecue sizzling. Our estate beef is hung for a minimum of 28 days making it the ideal as the star of the show, choose from your favourite cut, be it sirloin, rump or rib eye. Why not try our estate reared lamb cutlets, they are a delicious cut and only take a short time to cook making them ideal for the barbecue. Find out more about our barbecue favourites in our blog.

Of course it doesn’t always need to be a steak on the grill, the butchery has 15 different varieties of sausage, as well as four different burgers including lamb and mint and the traditional beef. All are handmade here by our butchers. Why not try something a bit different with our flavoured chicken joints such as Lemon Pepper, Tikka, Chinese or Smokey Barbecue.

Our farm shop has an extensive range of marinades and sauces, as well as delicious salad dressings, organic artisan bread and salad ingredients to complete the spread. Enjoy the summer.

Sausage Selection

All our sausages are made in house by our expert team using only local pork leg and shoulder, estate reared beef and lamb, and natural skins. Our recipes are unique to Castle Howard and each month we showcase our favourite flavour. 

Our varieties include:
  • Plain Pork – thick or thin
  • Cumberland
  • Lincoln
  • Leek
  • Old English
  • Black Pudding
  • Beef with Chillies
  • Lamb Merguex – in lamb skin
  • Venison and Cranberry
  • Toulouse
  • Cumberland Swirl
  • Lamb, Rosemary and Cranberry
  • Apple
  • Cracked Black Pepper
  • Tomato
Aberdeen Angus
Our beef is raised on the estate by Michael Farger, a third generation tenant farmer. The cattle enjoy the lush pastures on the Howardian Hills.
Listers of Boroughbridge supply us with rare and heritage breed pork. They grow their own cereals as feed ensuring a high quality meat.
Herb Fed Poultry at Pilmoor provide our butchery with birds which are free to roam in small flocks and fed on natural cereals and fresh herbs.
Castle Howard Estate Howardian Hills Lamb is reared by tenant farmer Richard Clifford.
Estate venison and seasonal game is supplied by our gamekeeper, Clive.
Gressingham Duck
Estate rabbit is supplied by our gamekeeper and our ducks are Gressingham.
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