William Yirrell Ltd
Description
William Yirrell Ltd are the oldest family run butchers in the area.
Based in Linslade they have been supplying the people of Bedfordshire with the highest quality meats and service since 1820 - Yes, you did read it right almost 200 YEARS
Some would say it’s the quality of their produce, others would say it’s the friendly and professional service and the rest might say it’s the very competitive prices that have kept people coming back to William Yirrell for generation after generation.
We would say that it is probably a combination of all of those things but one thing that is absolutely for sure, they must be doing something right and, they have been getting it right for thousands of people, for almost 200 years and in anyone’s book, that is pretty amazing.
- Established for almost 200 years.
- High Class Retail and Catering Butchers
- Licensed Dealer in Game
- LOCAL Farm Produce You Can Trust
- Owned and Operated by LOCAL family
- FREE car parking adjacent to the shop
- Best flavours in meats in the town
- Friendly, helpful service (with a smile)
- Most competitive prices
Why not take a trip to William Yirrell, 7 Old Road, Linslade and judge for yourself, generations of people for almost 200 years can’t all be wrong can they?
Opening Hours
| Monday | 08:00 AM - 05:00 PM | |
|---|---|---|
| Tuesday | 08:00 AM - 05:00 PM | |
| Wednesday | 08:00 AM - 05:00 PM | |
| Thursday | 08:00 AM - 05:00 PM | |
| Friday | 08:00 AM - 05:00 PM | |
| Saturday | 08:00 AM - 03:00 PM | |
| Sunday | 09:00 AM - 01:00 PM | |
Testimonials
Been using them for years and wouldn't go anywhere else -
Fresh local quality produce (that doesn’t shrink when cooked and actually has flavour, unlike the supermarket)
Wide range of produce and if you want something different, they'll get it for you
Friendly, helpful service from a lovely bunch of guys - they'll go the extra mile whatever you want
Open 7 days a week
Fantastic prices
Try them for Christmas and you'll keep going back!
Finally found chicken brsts that don't shrink to half their size when cooked (unlike supermarket ones). Cheaper too!
The quality of meat and service is second to none. I particularly like their stuffed turkey breast for Christmas - I've never tasted anything as good anywhere else.
I have used Yirrells for many years and even though we have moved to Northampton we still go down every few weeks to buy in bulk and stock up the freezer. The chaps are always so friendly and helpful, it's a pleasure to shop there and the meat is first class.
Great Butchers, Top quaility Meat, friendly service. 100 times better than supermarket meat at a very good price.
The guys at William Yirrells are always so helpful when it comes to making the right choice of meat. I have used them for several years now and nothing is ever too much for them. They have been part of my Christmas, my birthdays and rescued me a few occasions as well. I only wish they were nearer Milton Keynes. Thanks for everything guys...top service always!!!!
Quality meat you can rely on for any occasion. Personal, fun and knowledgeable staff who will go the extra mile to make your BBQ, Roast, Christmas meal a success. The meat is top quality. Fantastic service with even better meat. Ask for Colin.
we always go to yirrells for all of our meat - they are so much better than any supermarket and still give good value for money
their products are always top quality and they always give us warm and helpful service
have been shopping here for a number of years never any problems meat fantastic these guys are great well done
I have brought meat from here for a while the value for money is great. Good service and good quality meat.
Best butchers in the town.
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Beef
Choosing and using traditional English cuts of beef
English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes.
Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.
Select the cut of beef, from the image above, to view a quick and easy guide to choosing and using traditional English cuts; and you can click through to find a range of mouth watering recipes and cooking tips. Of course, one of the best things about buying meat from a real butcher is that you can have your cuts prepared exactly as you want them....and if you're not sure how you want it, all you have to do is ask - everyone at William Yirrell will be delighted to help in any way we can.
Lamb
Choosing and using traditional English cuts of lamb
English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes.
Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.
Select the cut of lamb, from the image above, to view a quick and easy guide to choosing and using traditional English cuts; and you can click through to find a range of mouth watering recipes and cooking tips. Of course, one of the best things about buying meat from a real butcher is that you can have your cuts prepared exactly as you want them....and if you're not sure how you want it, all you have to do is ask.
* All of the above information is courtesy of EBLEX – www.simplybeefandlamb.co.uk
Bacon and Gammon
Bacon and Gammon JointsBacon and Gammon joints can be cooked in one of two ways either:
Roasted : Allow 30 minutes per 450g/½kg(1lb) plus 30 minutes.
Gas mark 4-5, 180°C, 350°F
· Place joint in a roasting tin, cover with foil and roast for the calculated cooking time.
· Remove foil 20-30 mins before the end of the cooking time
· Add your favourite glaze 20 mins before the end of the cooking time
Boiled : 20 mins per 450g/½kg(lb) + 20 mins
· Place the joint in a large pan and cover with cold water.
· Bring to the boil and simmer for the calculated cooking time. Keep the pan topped up with water during cooking.
· Cloves, black peppercorns and bay leaves can be added to the water to enhance the flavours or boil for half the cooking time and roast for the remainder
Easy glazes
Strip off the rind and score the fat into diamonds then roast. Stud with cloves if desired. Twenty minutes before the end of cooking time spoon over one of these simple glazes:
Orange & Apricot - heat 6tbsp fresh orange juice, 4tbsp apricot jam and a pinch of ground ginger in a pan for 5 minutes then glaze as above.
Tropical glaze - mix together 3tbsp mango chutney, 2tbsp lime marmalade, zest and juice of ½ lime and brush over the joint as above
Summerfruit glaze - mix together 3tbsp summer fruits jam and 1.25cm (½”) root ginger, peeled and grated, and heat until melted then glaze as above.
All of the above information is courtesy of ‘Meat Matters’ www.meatmatters.com
Meat cooking times
Meat Products Cooking Times
Grilling
Dry Frying
Stir Frying
Roasting
Braise, Casserole, Pot Roast, Stew
Mince
Beef, lamb and pork
Not recommended
4-6 mins to brown then use as required
Not recommended
Not recommended
Not recommended
Burgers
Beef, lamb and pork 1-2cms
4-6 mins each side
4-6 mins each side
Not recommended
Oven temp:180°C, Gas mark 4-5, 350°F 15-20 mins
Not recommended
Sausages
Chipolata
2cm (¾")
8-10 mins each side
8-10 mins each side
Cut into pieces 2-4 mins + 2 mins with veg
Oven temp:180°C,
Gas mark 4-5, 350°F
Oven temp:
180°C, Gas mark 4-5, 350°F
Standard
3cm (1¼")
10-12 mins each side
10-12 mins each side
Not recommended
Chipolata & std
15-20 mins total
Braise:
20-25 mins total
Pre-brown for best results
Cumberland
15-20 mins each side
Cumberland
2-25 mins total
All of the above information is courtesy of ‘Meat Matters’ www.meatmatters.com
