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Our Produce

We fully embrace and support traceability in the food we eat – this is just one reason why we predominantly use local providers to bring you the best cuts of meat for miles. Enjoying great working relationships with local farmers also allows us some degree of control over how the animals are reared, which makes a huge difference to the appearance, texture and beautiful flavour of our meat.


The Beef is specially reared for us by 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 bred from an Angus cow and Limousine bull; the Limousine giving excellent conformation and the Angus giving the fat cover and marbling needed for tasty and succulent beef. J. Brindon Addy always dry ages beef for 21 days before making it available for sale.


We use cross  Texel Lambs, sourced from George Wood of Carlicotes. George farms just up the road from the shop and has been supplying us ever since we opened in 1993. We bring them into the shop and dry age them on the bone for 7 days.

Outdoor Reared Pork

Colin Percy supplies our shop throughout the whole year. His outdoor reared 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 crackling.
We’re confident that after eating tasty, outdoor reared pork, you’ll forever avoid intensively reared varieties.


Our barn-reared poultry comes 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 we feel you can really tell the difference.

Free Range Chickens come from Packington Poultry; for more information, visit: www.packingtonpoultry.co.uk

Turkey comes from herb fed turkeys at York all turkeys are free range    


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. All the bacon is from Yorkshire pigs.