About Harveys Butchers in Norwich

Harveys butchers has been providing meat and game to East Anglia since 1924.. Purveyors of guaranteed, high welfare produced free range, drug free and local organic meat.
The vast majority of our meat is sourced locally from within the county to minimize food miles and with total traceability to individual farms. Most is unique in the way it is produced – we insist on using the highest standards of animal welfare and hygiene from our suppliers. The certified organic meat is a guarantee that no chemicals have been used in its production.
Harveys highly trained and qualified staff have a comprehensive knowledge in the handling and hanging of their meat to enhance the flavour of such superbly reared animals.
Beef – Lamb – Pork
Award winning free range poultry
All of Our Burgers & Sausages are Gluten free
Dry cured bacon and ham
All recipes are created and produced in house
Complete range of game
Locally produced honey, eggs, chillies, chutneys & yare valley oil’s

“What we choose to eat today affects how we all live tomorrow”
History of Harveys Butchers
Harveys started on Tombland in 1924, collecting and selling local game, rabbits and poultry, where it became an established and well respected purveyor of quality produce.
In 1985 the shop relocated to Grove Road to sell a more extensive range. With the introduction of beef, lamb and pork, new challenges arose for the company. Questions of animal welfare and the use of drugs – a routine part of meat production did not rest easily with Nigel Harvey. Traceability of local meats and guarantees of openness with reduced food miles became important.
In the interim years BSE and Foot and Mouth added to the increasing coverage of food horror stories doing nothing to reassure the customer of high quality meat production using safe traditional methods. Something had to be done to ensure customers could buy locally reared, high welfare produced, pure meat which they and their families could eat without worries and with a clear conscience.
The answer was to source meat from local Certified Organic Farms, use a similarly Certified Organic Slaughterer, and come under the same rigid regime of inspections and high standards to become the city’s only Locally supplied Certified Organic Butcher.
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