Family butchers providing locally reared meat within 30 -mile radius from reputable farmers
David is the son of long-established Copmanthorpe butcher G.A. Swain so it's appropriate that he would open his open business in the city centre. As a lad, he trained in butchery at college, did his apprenticeship and worked with his dad. The huge range from the stalls comprises chicken from Herb Feb and Nidderdale Poultry and home-made sausages and burgers. Don't forget the 21-day matured select cuts of beef steak which have been hung on the bone and dried to give that tenderness and flavour.
So, what would the butcher's son recommend? His favourite cuts are belly pork or short rib of beef ("that bit of fat gives it that extra bit of flavour") for a roast, and as for steak, he would always go for a T-bone.
“If people don't see what they'd like on the front there, we will do our best to get what they want, no matter what the object, as we have access to cuts all year round.”