Business Details
50+ Years
experience
Your Trusted Butcher in Blackheath for Premium Meats
We are John Charles Butchers, a family-run retail organisation proudly serving Blackheath Village since 1959. Our commitment to traditional butchery methods and unwavering attention to detail ensure customers receive the highest quality meat, poultry, and game. As carcass butchers, we butcher whole carcasses daily on-site, guaranteeing full transparency about the age, quality, and welfare of our produce. Our expertise extends to crafting homemade products like sausages, burgers, and cured meats using natural ingredients. We source all meat from British farms adhering to strict welfare standards, including 28-day dry-aged Scotch Angus beef and free-range Suffolk chicken.With over six decades of experience, we combine heritage with innovation to meet diverse customer needs, from everyday cuts to specialist seasonal game. Our team's deep knowledge of traditional and continental cuts ensures every customer receives expert guidance. We prioritise freshness, sustainability, and ethical farming practices across our supply chain. Whether you require a premium steak or custom cuts, our service remains rooted in quality, craftsmanship, and community trust.
Services
Free-Range Chicken
Herefordshire Lamb
Grass-Fed Scotch Beef
Homemade Sausages
Dry-Aged Steaks
Biltong & Cured Meats
Game Selection
Pet Food Service
Local Home Delivery
Custom Cuts
Details
- Year established: 1959
Highlights and features
- We have over 60 years of experience in traditional butchery.
- We butcher whole carcasses daily on-site for full transparency.
- We craft homemade sausages, burgers, and cured meats in-house.
- All meat comes from British farms with strict animal welfare standards.
- We offer specialist cuts and seasonal game unavailable elsewhere.
Services
Free-Range Chicken
Our free-range Suffolk chickens are raised ethically with no artificial growth methods. Each bird is butchered on-site daily to ensure freshness and quality. Customers benefit from expertly prepared cuts, from whole birds to bespoke portions, all reflecting our commitment to traditional butchery standards.
Dry-Aged Scotch Beef
We offer 28-day dry-aged Scotch Angus beef matured in-house for superior tenderness and flavour. Every cut, including T-bones and ribeyes, is carved fresh from the carcass. This process guarantees a premium product that meets the expectations of discerning home cooks and professional chefs alike.
Homemade Sausages
Our sausages are made daily using natural hog or lamb casings and high-quality meat. Available in traditional and specialty varieties, they contain no artificial additives. The recipe reflects decades of butchery expertise, ensuring a product that combines authentic taste with consistent quality.
Game Selection
Seasonal game, including pheasant and venison, is sourced from trusted British suppliers. We prepare cuts to order, leveraging our experience in handling specialist meats. This service caters to customers seeking premium, ethically sourced game with full traceability from field to plate.
Local Home Delivery
We provide free local home delivery for customers in Blackheath and surrounding areas. Orders are prepared fresh daily, ensuring meat arrives at peak condition. This service maintains our standards of quality while offering convenience for busy households and regular patrons.
Questions
Do you offer home delivery for meat orders?
Yes, we provide free local home delivery in Blackheath and nearby areas for fresh meat orders.
Where does your beef come from?
Our beef is 100% grass-fed Scotch Angus, matured for 28 days in-house to ensure optimal flavour and tenderness.
Are your sausages made in-house?
Yes, all our sausages are handmade daily using natural casings and premium cuts of meat.
Do you sell game meat?
Yes, we offer a seasonal game selection sourced from ethical British suppliers.
What are your opening hours?
We are open Monday to Saturday from 7am to 6pm and closed on Sundays.
Do you use traditional butchery methods?
Yes, we butcher whole carcasses daily on-site, maintaining traditional techniques for superior quality control.
