50 Years on the Block: Meet our Master Butcher
Published on 4th Mar, 2026
To celebrate National Butcher’s Week, we sat down with our longest-serving Market Street expert to get the inside scoop on the perfect cut. Since joining as an apprentice back in 1977, Andy Teanby has become a true Master of Market Street. He has seen every food trend come and go over the last five decades, from the classic Sunday roast to the rise of Birria tacos. With fifty years of experience sharpening his knives and helping customers, Andy is sharing his wisdom to help you get the most out of your next visit to the counter.
Ask Andy: Quick Fire Q&A
What is the best part of being a Market Street butcher?
I enjoy talking to people and helping them choose the right cuts. Sometimes you get unusual requests, and it’s great to be able to offer advice and find exactly what they need. And, it’s a good feeling when you notice something you’ve worked on is popular.
How has the world of meat changed since you started in 1977?
The variety of cuts bought by customers keeps the job interesting. Food trends come and go much more quickly now, from pulled pork to birria tacos. We didn’t even sell Rib-Eye steak when I started, yet now it’s one of our most popular cuts.
If you could only pick one cut for dinner, what would it be?
Sirloin steak is my favourite because it’s really tasty and easy to cook. You can’t go wrong with a good sirloin.
What would you say to someone thinking about a career in butchery?
If you enjoy working with food, give butchery a try; it’s a rewarding skill. My advice for would-be butchers is to experiment with different cuts and recipes, cooking in the kitchen at home. Butchery is a practical skill, like cooking. You can’t learn it all from a book, you improve with practice. The more you do, the better you get.
More Than Just a Counter
When you visit our Market Street Butcher’s Counter, you are tapping into a wealth of knowledge that goes far beyond just picking up a packet of meat. Our counters are filled with high-quality, freshly sourced British meat that is hand-cut by experts who truly care about the craft.
Andy is one of more than 1,200 Market Street trained experts across the country who are ready to help you serve up a perfect meal. A visit to the counter is the best way to get recipe inspiration or a bit of cooking advice if you are feeling nervous about a new dish.
You can ask our team to prepare your meat exactly to your liking. Whether you need a joint tied for roasting, a steak trimmed of fat, or a chicken deboned, our butchers are happy to help. We want to help you find the right cut for your budget and your taste buds every time you shop.
Visit Your Local Expert
Next time you’re in the Hunslet store, say hello to Andy, or find your own local expert at any of our 500 Market Street stores. Plus, don’t forget about our 20% off on Steak Saturdays and Fish Fridays in-store. Use our store finder to check where your closest Market Street counter experts are.
