Welcome to Peter Treble Butchers - Purveyor of Quality Meats Since 1977

  • fillet steak

    Finest Quality British Beef

    Delicious 28 day matured steaks, perfect for that special dinner

  • meat produce

    Complete Range of Meat & Poultry

    Why not pop in to our local Westbourne butcher shop to see our range

  • lamb cutlet

    Local Free Range Lamb

    Cutlets of Lamb, easy and quick to cook, incredible flavour!

  • T-bone steak

    We Have a Variety of Beef Cuts

    From the famous T-bone steak to french-trimmed roasting joints

  • rack of lamb

    Rack of Lamb

    Great for the perfect Sunday Lunch

  • chicken cuts

    Fresh Free Range Chicken

    Farm fresh from our local sources, all cuts available

What's Hot

Autumn butcher shop events coming soon

Dates to be confirmed. Location Peter Trebles, 56 Poole road, Bournemouth

More info to come soon, check back here for updates!

Most Rated Product of the Month

Sausage making is a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The word sausage is derived from Old French saussiche, from the Latin word salsus meaning "salted".

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