It doesn’t get more farm-to-fork than the Heatherlea Farm Shoppe, and butcher Stephen Aspinall makes sure every artisanal cut counts.
Stephen trained in the culinary arts and has always been interested in working as a butcher. The more he learned, the more he wanted to pursue butchery, which he says is a dying trade. What does Stephen like best about butchery? It’s a toss up. “I like the opportunity to perfect the craft,” says Stephen. “I also love talking to customers and answering their questions.”
The Heatherlea Farm mission is to produce the highest quality artisan meats, meals, snacks and treats using clean ingredients and local products. All of the beef sold at the shop is produced at the farm and sold at the adjoining shop.
Stephen spends his days preparing local beef, chicken, pork and specialty products like the shop’s popular range of sausages. As well as preparing meats for sale, Stephen provides cuts for Heatherlea Farm catering, harvest dinners and barbecues.
Speaking of barbecue…we had to ask Stephen for his favourite cut of meat for summer 2018. His answer? The tri-tip, which is a tender, well-marbled cut of beef. “It makes a nice small roast and it’s great for the grill,” says Stephen. “You can even smoke it!”
For local, farm fresh goodness, pay a visit to the Heatherlea Farm Shoppe. Stop by the butcher counter for a super-fresh cut of meat for your next barbecue – maybe give Stephen’s tri-tip a whirl! Then browse the aisles for specialty food items from over 50 local farmers and producers. We highly recommend paying a visit to the on-site café and bakery where everything – from the stock to the meat to the bread – is made from scratch.