Meet the Butcher – Peter Evans
Peter Evans has been part of the butchery trade since he was 15 years old, and today he’s one of the familiar faces behind the counter at our Hexham Shop. We caught up with him to chat about life as a butcher, what makes Cranstons different – and the unexpected rock star he’s served more than once…
Q: How long have you been a butcher, and what first got you into the trade?
I’ve been a butcher for 42 years – I started when I was just 15. I’m the youngest of four, and my two older brothers were already working in the trade. They helped me get my first job in a local shop in Heaton, and I’ve never looked back.
Q: What does a typical day look like for you at Cranstons?
My day usually starts around 6:15am. I begin by checking for any early tasks that need tackling while the team sets up the shop – there’s always plenty to get on with first thing. Once the counters are filled, I move on to preparing meats for the displays – joints, BBQ products, you name it. From serving customers to getting ahead for the next day, it’s full-on from start to finish. There’s never a quiet moment, but that’s what I enjoy about it.
Q: What’s your favourite thing about working at Cranstons?
Customer satisfaction – hands down. There’s nothing better than seeing your work go out the door, then seeing those same customers return week after week. That’s when you know you’re doing something right.
Q: What makes Cranstons’ butchery different from others you’ve seen or worked in?
The quality is just on another level. Everyone here takes real pride in what they do – from the way we prepare and display the meat to how we serve customers. There’s a strong focus on doing things properly.
Q: What do customers ask you about the most when it comes to meat?
Mainly cooking times and techniques – how long to roast certain joints, or how best to cook different steaks. A lot of people think being a butcher is just about cutting meat, but really it’s about sharing that knowledge so customers get the best results at home.
Q: Do you have a most memorable or unusual butchery moment?
Serving Brian Johnson from AC/DC – three times! The first time was back in the late ’80s during my first job as a young butcher. I remember exactly what he bought: lamb’s liver. I’ve since served him twice at Cranstons Hexham. He’s genuinely down to earth – we’ve had a laugh and chatted about everything from music to his time on Top Gear.
Q: In your opinion, what are the most important skills a butcher should have?
Consistency is key – especially when it comes to cutting and presentation. Communication’s important too, whether it’s helping a customer or showing a teammate how something should be done. A strong work ethic goes a long way in this job.
Q: Why is it important to you that we work with local farms?
More and more customers want to know where their meat comes from – and rightly so. Nick, our manager, has visited Frank Robson’s farm just up the road from our Hexham shop – it’s only about 9 miles away – and met the team there. Frank is one of our trusted local suppliers, and he and his team are even in the shop from time to time. That kind of connection really matters.
Q: How does working with locally sourced meat impact the way you butcher?
It’s about showing respect from start to finish. When you know exactly where the animal came from, how it was raised, and that everything was done properly from the beginning, it makes you even more focused on doing things right at our end. There’s a real sense of responsibility – from the farm to the customer’s plate, every step matters.
Q: What sets Cranstons’ beef apart from the rest, from a butcher’s perspective?
The quality is fantastic – but the dry-aging process we use takes it to another level. It improves the flavour and texture massively. Stephen and Julian, who manage the dry-aging, do a grand job.
Q: How do you and the team make sure every cut on the counter is just right?
It’s all about attention to detail. Steaks need to be cut evenly, displays need to be tidy and consistent. We all aim for the highest standards, and I’m constantly checking to make sure everything’s spot on.
Q: When a side of beef comes in, what signs do you look for to know it’ll eat well?
I look for nice marbling through the eye of the steak – that means it’ll be juicy and full of flavour. The colour should be a deep red, but not too dark, or the meat could be tough.
Q: What’s your favourite beef cut to prepare?
Boned and Rolled Sirloin. There’s just something about how good it looks when it’s finished – it’s a beautiful cut to work with.
Q: Which beef cuts do you think more people should try at home?
Beef short ribs – I’m obsessed. You’ve got to cook them low and slow to break down the connective tissue and render the fat. I put them in the slow cooker in the morning and go about my day. By the time I’m home, they’re perfect. So much flavour, and so tender.
Q: A lot of customers go straight for sirloin or fillet — what other cuts would you recommend for great flavour and value?
Featherblade is a brilliant option. You’ve got to cook it fast on a really hot pan, but the flavour is outstanding. More people are starting to catch on – even some of the local hotels are using it.
Quick Fire
Q: If you could only eat one Cranstons product for the rest of the year, what would it be?
The Steak Pie. Rich, flavourful gravy and tender beef that falls apart – it’s just fantastic.
Q: How do you like your steak cooked?
Always medium.
Q: You’ve got a Sunday off — roast beef or BBQ, and what are the must-haves on the side?
It’s got to be a roast. Roasties, broccoli, carrots, Yorkshire puddings, and horseradish – the full works.
Q: What’s something your teammates would say you’re known for?
You’d have to ask them!
(We did – they said: Always friendly and knows his stuff – spot on with customers and a big help to the rest of us)
Q: What do you enjoy doing when you’re not in the shop?
I’m always busy. My son just turned sixteen, and my daughter’s nineteen – she’s working down in Doncaster at the moment. When I’m not spending time with them, I’m usually playing squash or out on my motorbike. I’ve had bikes since I was 17 – I’ve got a Kawasaki Ninja 6100 now. I just got back from riding the North Coast 500 in Scotland – absolutely stunning, a biker’s dream.
Q: If you weren’t a butcher, what do you think you’d be doing?
I’ve always played guitar and still have one, so probably a musician.
Q: If you could visit anywhere in the world, where would you go?
Nashville – I’ve always wanted to go. The music scene there is incredible.