TRADITIONAL high street butcher’s shops across Britain have been closing over the last few years at the rate of between 20 and 25 a month.

Figures from HM Revenue & Customs show that the number of local butchers has plummeted since 2000, when there were 9,081 in the UK.

Since then, the numbers have dropped by more than a third.

In a bid to halt the decline, the meat trade has been organising National Butchers' Weeks in a bid to convince shoppers of the benefits of staying loyal to family-owned butcher’s shops in preference to buying their meat from supermarkets.

The continuing spread of huge supermarket chains is considered the main culprit for the decline, but increased overheads, food scares, and a move away from red meat have also been factors.

But industry leaders say that the vital role of the local butcher is often overlooked, and the individual service they can provide.

A spokesman for the National Federation of Meat and Food Traders said that butchers were “a key part of the community”.

“They are often family-run businesses, selling high-quality meat which has been locally sourced, from properly looked-after animals.

“Buying from a butcher will also allow customers the chance to buy a far wider range – including the cheaper but really flavoursome cuts,” he said.

“Butchers are able to advise on the type of joint to buy, and how it should be cooked and give customers a chance to become more ambitious with their cooking.

“Times have been difficult for the industry for a number of years, but we are hopeful that an increasing number of people are now realising the value of their high street butcher,” the spokesman said.