With nearly two decades of expertise, we place skill, time and passion into our profession every single day, both in our butchery and our products.
MALLOY’S KNOWS MEAT.
Butchery is something we’ve mastered – it’s more than a practice, it’s a craft.
We believe every piece of meat – whether it’s for a weeknight dinner or Sunday roast – deserves respect and must satisfy with every bite. That’s why we proudly serve only the finest, carefully sourced produce so quality can always sit at the top of your table.
Malloy’s is a cut above the rest and our profession extends to every chop, joint, sausage and steak that’s all prepared in house, just for you.
MIKE MALLOY
Mike Malloy boasts over 16 years’ experience as a professional butcher, having joined the trade at 14 years old when his father sent him to a local butchers shop as a way to make him work hard at school. He specialises in craft butchery and also farms some of his own beef, including a Jersey-wagyu cross coined ‘Jagyu’.
OUR STORY @ MALLOY’S CRAFT BUTCHERY
Over the past couple of years, I’ve been looking at my beloved trade with a fresh set of eyes! Being around talented people with a passion to change the game has allowed me to think outside the box and develop new ways of approaching butchery.
When I first started to realise that most butchers just accept the fate of the market and accept what they’re given, I knew I had to do something different if we wanted to get to the next level.
Being a great butcher is partly about having great product and unless you’re one of the big boys, fighting with slaughterhouses and suppliers about the quality of meat is akin to beating yourself over the head with a meat tenderiser. Instead, I spent a year, learning about farming. Looking at different practices and feed techniques. Speaking to dieticians about how we can best get fat, carbs and protein into an animals diet, whilst still being super sustainable and self sufficient.
Two of our beautiful F1 Wagyu (Jagyu)
2 years later, I have my own business! A beautiful shop in middle class Cambridge and we’re starting to see the change. The Jagyu (a Japanese wagyu crossed with the famed Jersey cow) has developed into an incredible product at Manor Farm in Norfolk! Testing the differences between age, diet and pasture land, we’re really starting to hit our stride with fantastic F1 Wagyu beef. Most F1 Wagyu (50% Wagyu) sell for nearly twice the price we go for in the shop, but we love to bring the best beef around to our customers. Although it costs us much more than the going rate, it’s a sacrifice we’ve been more than happy to make to show people just how good beef can be!
Two of our Gloucester Old Spot breeding sows
Now comes the pork
Enchanted Hill came to me 15 months ago and asked if I’d like to work with them, a small holding who has a passion for sustainability and great food. Off the grid living and producing only the happiest of animals, they really have gone above and beyond to ensure we have a phenomenal future with a breeding programme that see not only rare breeds such as British Lops but also the world famous Hungarian Mangalica. Every pig they send us has the perfect fat covering due to their luscious diet and incredible living conditions. I couldn’t be prouder to partner with Tracey and Matt who share very similar values to ourselves.
Producing our food this way means I get to personally meet every animal. I get to personally see their journey and make changes where I see them!
I care for each and everyone, knowing that when they come to me, I can give them the respect they deserve rather than a butcher who never sees the process from start to finish. Of course, this comes at a cost! Feeding our animals the best feed and not cutting corners is a hefty price to pay rather than the feed lots who concentrate on GP rather than the quality outcome of the journey. We pay more for our animals then anyone on the market to not only give our farmers a fair deal, but also to give them the motivation to keep growing and challenging the market when it comes to quality!
People will say we’re expensive, compared to the factory farmers and feed lots, I’m ok with that! I sleep well at night knowing my animals are happy and my customers get the very best for the same price as our competition. Most people delve into the business world to become millionaires, but giving back and changing the game, leaves a far better taste in my mouth for our little business’ future!
This isn’t a boast, this is a promise that we’re just getting started and I know where the future will take us! We’d just like to invite you on the journey with us, to change the way people see food.
