J Brindon Addy

Brindon Addy has been in the meat industry since he took a Saturday job at the local butchers shop when he was eleven.

From day one, he knew this was the job he wanted to do. He went on to study Meat Technology at Thomas Danby, and then to work as a trainee manager at a local bacon factory — which he hated, but it gave him some valuable experience.

It wasn’t long until he went back to his real love; and pursued a job with a small family-owned butcher. He would remain there until he was twenty-four years old, at which he decided to hand in his notice and take the plunge with his own business.

Him and school friend David never looked back; and Brindon later is not only now running a successful business, but is the elected regional chairman of the Guild of Q Butchers; an organisation that promotes the highest standards of food preparation, hygiene and livestock.

The shop is surrounded by plentiful parking and breathtaking views over the Holme Valley, and continues and always will continue to source from only the very best, most honest and caring farmers and suppliers in the local area.

Beef

J Brindon Addy sources beef from two local farmers; Ken Tinker and Mick Wynn. Brindon has been buying cattle from Ken since the shop opened, and as sales increased he added Mick Wynn’s excellent stock to the list.

The cattle are predominately Limousine bull and half-breed Angus cow, both of which have excellent conformation and plenty of fat cover to produce the marbling needed for tasty and succulent beef. J Brindon Addy always dry ages beef for 21-days before making it available for sale.

Lamb

Small herds of Charalliua and Texel mules are the main stock for a couple of months, and the rest of the year is supplied with Texel and Hardwick lambs from George Wood of Carlicotes. The mules are sourced from two local farmers.

Free-Range Pork

The free-range pigs are a large White/Landrace/Durox cross specifically bred for outdoor rearing. They have a good fat cover and develop thicker skin due to the weather, which makes for juicy meat and delicious cracking.

We’re confident that after eating tasty, tender free-range pork, you’ll forever be avoiding intensively reared varieties. Mark Grant supplies to the shop for 52 weeks of the year.

Poultry

The chickens come from Robert Whitwam of Golcar, who produces RSPCA Freedom Food barn-reared chickens. These chickens are slow maturing birds taken to their full weight in a natural environment. They come at a premium, but you can really tell the difference.

Turkey comes from a barn literally down the road from our friends at Heaps. The history between the Addys and Heaps goes back three generations, and Brindon doesn’t intend to stop sourcing from them any time soon.

Game

Our game is sourced locally from the Yorkshire moors.

Dry-Cured Bacon

J Brindon Addy sells a range of dry-cured bacon, some of which is cured in-house, but the “pearl in the oyster” is the meat supplied by Felix. The Yorkshire pigs he owns are cured and sold only in Yorkshire.