— Pasture & Block —
Honest Meat. Skilled Hands.
Pasture & Block work directly with regenerative farms and break down whole carcasses by hand — so every cut on our counter is traceable, seasonal, and properly butchered.
What's On The Block
Three Things We Do Properly
Everything Pasture & Block sell is sourced, broken down, and finished in our shop. Anything we can't do well, we'll happily point you elsewhere.
Dry-Aged Beef
28-day dry-aged ribeye, sirloin, and fillet from grass-fed Hereford cattle reared on local farms.
Heritage Pork
Free-roaming rare-breed pork: Tamworth chops, Gloucester Old Spot belly, and traditional dry-cured bacon.
Free-Range Poultry
Whole birds, supremes, and confit from West Country farms — slow-grown for richer flavour and texture.
Our Story
From Pasture To Block
Pasture & Block was opened in 1952 and has stayed family-run ever since. We work directly with a handful of trusted farms across the South West, breaking down whole carcasses on-site and using techniques passed down across three generations.
Walk into the shop and you'll smell oak smoke from our curing room, watch sausages being linked by hand, and find a butcher ready to talk you through any cut.
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Years Trading
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Local Farms
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Awards Won
Kind Words
What Our Customers Say
Rachel Whitcombe — Head Chef, The Old Mill
“Pasture & Block is where I source every cut for the restaurant. The dry-aged ribeye is genuinely the best in the county — and they'll butcher it exactly to your spec.”
Mark Pendleton — Local resident
“Twenty years a customer at Pasture & Block. Their bacon is unmatched, the sausages are made fresh every morning, and you'll always leave with cooking advice you didn't know you needed.”
Visit Pasture & Block This Week
Open Tuesday to Saturday, 8am – 5pm. 14 High Street, Hodbury. No appointment needed — just come and have a chat.
Get In Touch
Pop In Or Drop Us A Line
Got a question about a cut, want to place an order, or planning something special? Send us a message and we'll get back to you within a working day.