Home | Stella's Whole Carcass Butcher's

XXX

101 Newington Green Rd, N1 4QY

G'day@stellasn1.co.uk

020 3319 1363

Opening hours:

Mon to Sat - 09:00 to 18:00

Sunday - 10:00 to 16:00

is a local whole carcass butcher.

Supplying the best of British farming to the good people of Newington Green, we also moonlight as a bar on summer weekends (sometimes throwing the occasional late night party or two).

Whole carcass is a practice that allows us full traceability of every single morsel of meat sold from farm to table, and gives us the flexibility to offer as many products as each animal allows.

We couple this with an eye for older animals that have played a part in their ecosystem for a natural length of time, resulting in an often negative carbon footprint and ultimately, unbeatable flavours.

Once they arrive at Stella's, we utilise every muscle, bone, organ, lump of fat or shred of skin to create as many products as our imaginations (and hands) can handle. For a butcher shop our waste is next to nothing.

As a team we are young, but skilled. With decades of experience across three continents in butcher shops, wholesale operations, kitchens, delis and high volume production facilities, we definitely don't let our youth hold us back.

A mutual love has grown between us and our local customers over the last few years and we'll continue to nurture that for as long as we exist. At the end of the day we are, first and foremost, a neighbourhood butcher and we'd be nothing without our people, customers and staff alike.

Established in 2021 and inherited by the current crew in 2024, we at Stella's have always been rigid in our philosophy.

We're a whole carcass butcher shop supplying the best of British farming to the good people of Newington Green, as well as moonlighting as a bar on summer weekends and throwing the occasional late night party or two.

Whole carcass is a practice that allows us full traceability of every single morsel of meat sold from farm to table, and gives us the flexibility to offer as many products as each animal allows.

We couple this with an eye for older animals that have played a part in their ecosystem for a natural length of time, resulting in an often negative carbon footprint and ultimately, unbeatable flavours.

Once they arrive at Stella's we utilise every muscle, bone, organ, lump of fat or shred of skin to create as many products as our imaginations (and hands) can handle. For a butcher shop our waste is next to nothing.

A mutual love has grown between us and our local customers over the last few years and we'll continue to nurture that for as long as we exist.

At the end of the day we are, first and foremost, a neighbourhood butcher and we'd be nothing without or people, customers and staff alike.

We are Stella's, a whole carcass butcher's shop in Newington Green.

Established in 2021 and inherited by the current crew in 2024, we at Stella's have always been rigid in our philosophy.

As a whole carcass butcher's, we can trace every cut we sell from farm to table. Every muscle, bone, organ, lump of fat or shred of skin is used to create as many products as our imaginations (and hands) can handle. For a butcher shop our waste is next to nothing.

Our young team has decades of collective experience across three continents.

We couple whole carcass butchery with an eye for older, native breed animals that have played a part in their ecosystem for a natural length of time, resulting in an often negative carbon footprint and ultimately, unbeatable flavours.

Stella's only deals in the best cuts. We don't play with our food. Our expert butchers work their craft on sides of beef and pork, whole birds, organs, and even bone to create products you can't find in the local supermarket, and for quality you won't find anywhere else.

Our friendly and helpful team are always happy to offer advice, knowledge, and recommendations to make sure your experience at Stella's is nothing but the best.

We are Stella's, a whole carcass butcher's shop in Newington Green.

Established in 2021 and inherited by the current crew in 2024, we at Stella's have always been rigid in our philosophy.

As a whole carcass butcher's, we can trace every cut we sell from farm to table. Every muscle, bone, organ, lump of fat or shred of skin is used to create as many products as our imaginations (and hands) can handle. For a butcher shop our waste is next to nothing.

Our young team has decades of collective experience across three continents.

We couple whole carcass butchery with an eye for older, native breed animals that have played a part in their ecosystem for a natural length of time, resulting in an often negative carbon footprint and ultimately, unbeatable flavours.

Stella's only deals in the best cuts. We don't play with our food. Our expert butchers work their craft on sides of beef and pork, whole birds, organs, and even bone to create products you can't find in the local supermarket, and for quality you won't find anywhere else.

Our friendly and helpful team are always happy to offer advice, knowledge, and recommendations to make sure your experience at Stella's is nothing but the best.

From the incredible animals we source we hand-make our sausages, bacon, hams, pies, pâtés, terrines, stocks, rendered fats, and plethora of other delicious products.

We are rigid in our ethos of sourcing every carcass from Britain and working with independent farmers and small abattoirs to keep the local meat industry alive in the UK.

We only deal with 100% free range meats, raised to rigorous standards. Happy, healthy animals equals high quality meats.

Organic certification is nice but we don't see it as the be all and end all, especially considering the costs and time involved for small farmers to attain said certification.

We have a thing about meat products, that is we don't buy anything containing meat unless it's a carcass. If we can't make it ourselves, we don't sell it.

This may mean we don't have some specific products you're looking for but as we grow we're constantly expanding our offering and spending time learning new skills and recipes.

If you don't see something you want, let us know and we'll do our best to accommodate.

At Stella's we use the controlled environment of our dry aging room to improve the flavour of our already excellent meats.

By reducing moisture and allowing natural enzymes to break down the muscle tissue, the aging process develops complex, umami-rich flavour profiles while also creating a denser, silkier mouthfeel, and increased tenderness.

All our beef carcasses are aged for a minimum of 2 weeks, with the prime cuts being aged longer to mature and develop further.

This process lets us treat the beef with the respect it deserves and helps to get the absolute best out of each cut.

We only deal with 100% free range meats, raised to rigorous standards. Happy, healthy animals equals high quality meats.

A few years ago we converted a fridge downstairs into a makeshift curing chamber with the intention of creating products not dissimilar to the cured meats found in Mediterranean Europe such as jamon, pancetta, bresaola, guanciale and saucisson. Makeshift as it is and having the ever pleasant UK climate to deal with this has produced mixed results.

After much troubleshooting though we have nailed down a few reliable products our customers have grown to love and we seasonally may have other offerings from the chamber, when it behaves.

We are rigid in our ethos of sourcing every carcass from Britain and working with independent farmers and small abattoirs to keep the local meat industry alive in the UK.

Organic certification is nice but we don't see it as the be all and end all, especially considering the costs and time involved for small farmers to attain said certification.