It’s a great time of year to pile a load of beef and root vegetables in the slow cooker. The longer they cook, the better the flavour. Let’s be honest: nothing beats returning home to the smell of a perfect stew and the knowledge that you have to do is open the red wine and […]

I don’t want to say it too loudly, but we’re doing pretty well for a British summer (any second now the heavens will open…). There’s no better way to celebrate sunshine with a rummage in the garage for the old weathered outdoor lanterns, some good booze, great company and a BBQ. Go Posh! You can […]

Boneless rolled loin: effectively the sirloin steak of pork and comes from the two muscles running parallel along the top of the ribs, down the length of the back. This beautifully lean meat is surrounded by a layer of fat and skin, ensuring great succulence and crackling. What’s more, it’s really easy to carve! Perfect […]

Farndale, North York Moors. A valley renowned for its spring-time beauty: yellow daffodils edging a classic walk, teashops, summer livestock sales. But this is also a devious and foreboding landscape. Owing its inhabitants nothing, the rules were set long ago and it’s up to mankind and livestock alike, to play by them, or get out. […]

Butchers always get meat delivered that isn’t quite as they like it: maybe a touch too fatty or a little small, or they may have not sold as much of a particular joint. It’s actually a bonus for us customers as there’s bargains to be had and still some great meat to be bought. As […]

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Meat should be marbled. If you’re not quite sure what that means, look for meat with little white flecks of fat through the red muscle, it brings both flavour and succulence. Unless your meat has been vacuum packed or it’s destined for the freezer, store it in the fridge with the bag removed and on […]

I was reading the Metro newspaper the other day and noticed the article shown above. On reading it I wasn’t shocked. During my time as a butcher I’ve been asked many well-meaning questions and a few concerning ones too. A middle aged adult with three children in tow once enquired ‘how to cook a burger?’ […]