– Morrisons has over 1,236 Market Street butchers ready to help customers choose the best cuts –
– The Morrisons Butchery Apprenticeship scheme has trained over 400 butchers, including Morrisons longest serving Andy Teanby –
– Andy celebrates 50 years at the counter next year –
Andy Teanby, a Market Street butcher who joined his local Morrisons store in 1977 as an apprentice, has been sharpening his knives and perfecting his craft for fifty years, bringing the magic to Market Street and helping customers get the best cut every time.
Morrisons popular Market Street Butcher’s Counter is filled to the brim with great value, high quality and freshly sourced British meat, hand cut by Morrisons butchers like Andy.
For Andy, the highlight of the job has always been the people: “I enjoy talking to people and helping them choose the right cuts,” he says. “Sometimes you get unusual requests, and it’s great to be able to offer advice and find exactly what they need.”
Seeing loyal customers return week after week and spotting when a product he’s prepared becomes a bestseller still gives him a sense of pride, “It’s a good feeling when you notice something you’ve worked on is popular.”
While Andy is a familiar face at the Morrisons Hunslet store, he’s part of a nationwide team of more than 1,236 expert Market Street butchers ready to help shoppers choose from six different steak cuts, prepare meat exactly to order, and offer advice on everything from braising beef to oxtail to lamb chops or pork ribs. Nervous about getting it right? Morrisons trained butchers are always on hand with cooking tips and recipe inspiration to help customers serve up a perfect meaty meal, every time.
For Andy it’s the variety of cuts bought by customers that keeps his job interesting, “Food trends come and go much more quickly now, from pulled pork to birria tacos, and we didn’t even sell Rib-Eye steak when I started yet now it’s one of our most popular cuts”.
Each day, Andy adapts his counter to meet customer demand from everyday staples to specialist requests, including particular types of kidneys. No two days are ever the same. Despite changing fashions, some favourites remain timeless. Andy’s personal recommendation? Sirloin steak: “It’s my favourite because it’s really tasty and easy to cook. You can’t go wrong with a good sirloin.”
For Andy, what began as just a job became a lifelong passion for his career as he joined the Morrisons Apprenticeship scheme where he discovered a genuine interest in food and never looked back. Inspired by his Grandad, who also worked at Morrisons, he never thought his application would shape the rest of his life.
As National Butchers Week shines a spotlight on the trade, Andy is keen to encourage others to consider a career behind the counter. “If you enjoy working with food, give butchery a try, it’s a rewarding skill,” he says.
Andy’s advice for would-be butchers? “Experiment with different cuts and recipes cooking in the kitchen at home” and it seems practice does make perfect when it comes to cutting the best “Butchery is a practical skill, like cooking,” he explains. “You can’t learn it all from a book, you improve with practice. The more you do, the better you get.”
Those looking to try their hand behind the counter can apply to the Morrisons Butchery Apprenticeship scheme, which has trained over 400 now qualified butchers since the Government Apprenticeship Levy in 2017, with thirty butchery hopefuls already signed on to train in 2026.
This National Butchers Week, customers visiting Morrisons can be assured that behind the counter are dedicated experts like Andy – still passionate about delivering the best cuts, 50 years on.