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how to make beef stock recipe

How to Make Beef Stock – Advice From a Butcher

February 28, 2021 By Butcher Magazine Team Leave a Comment

Beef stock is an important ingredient in the kitchen of cooks, butchers, and foodies. It’s perfect for making great-tasting stews and it’s nutritious. It’s a simple way to use up beef bones and any meat trimmings leftover from a roast.

Beef stock freezes really well, so you can keep it on hand in your freezer for whenever you need it. And finally, it’s not expensive to produce.

Good ingredients and proper technique are essential. Here’s how to make high-quality Beef stock for very little money.

[Read More…]

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Small herd of Dexter cattle on a pasture.

Dexter Beef – The Right Choice

August 2, 2020 By Dave Lang 1 Comment

Let’s talk about Dexter & Sandy. No, not the sequel to Grease, or another American sitcom, but two free-range breeds that have piqued my interest. … [Read More...]

how to make beef and pork burgers

How To Make Delicious Beef & Pork Burgers

June 4, 2020 By Butcher Magazine Team 3 Comments

All over the world, there are burger brands and varieties, local and national, all claiming to be the best. There are chains worldwide who have … [Read More...]

how to make beef dripping

How To Make Beef Dripping [With Video]

February 9, 2020 By Butcher Magazine Team 2 Comments

Beef dripping, the guilty pleasure that’s actually good for you. Whatever name it goes by (Tallow, dripping) in your neck of the woods, it is an … [Read More...]

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What Is Beef Knuckle & How To Prepare It

February 6, 2020 By Butcher Magazine Team 5 Comments

The beef knuckle is a sub-primal from the beef round. It weighs from between 4 kg to 6.5 kg, depending on the carcase weight. The knuckle goes by … [Read More...]

picanha cut of beef rump cap sirloin cap

How To Cut Picanha – Secret Butcher Cut

January 1, 2020 By Butcher Magazine Team 3 Comments

The Picanha is a bit of a secret cut, known to aficionados and surprisingly, unknown to many butchers. You may know it by its other names such as … [Read More...]

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Knife Maintenance – How To Sharpen Blades

December 23, 2019 By Butcher Magazine Team

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Whole roasted Christmas Turkey

How to Buy, Store, and Prepare Turkey for Christmas

December 15, 2019 By Butcher Magazine Team 1 Comment

The Christmas Turkey is probably the most expensive meat purchase of the year. So you want it to be perfect. The best place to buy a turkey at … [Read More...]

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Why is Meat Expensive, or is it?

August 13, 2019 By Butcher Magazine Team 5 Comments

I have been asked many times over the years, by customers, chefs and farmers, why is meat so expensive? Well, how expensive is the meat on your plate? … [Read More...]

female butcher with beef ribeye

Women Butchers Are Excelling In The Meat Business

May 31, 2019 By Butcher Magazine Team 5 Comments

Female butchers are an uncommon sight in butcheries anywhere in the world. Meat cutting has always been seen as a man’s trade. But physical strength … [Read More...]

raw meat on wooden cutting board

Wood Or Plastic Cutting Board For Meat – Which Is Best?

May 13, 2019 By Butcher Magazine Team 3 Comments

Wood or Plastic? The cutting board debate has been going on a long time now. There are equally determined proponents on both sides. But what is the … [Read More...]

I'm Dave Lang. A meat expert and butcher with over 40 years experience in meat preparation and butchery training. I'm also a blogger. I'm here to help people learn more about quality meat and how to cut it efficiently and profitably.


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Favourite Posts

how to make beef stock recipe

How to Make Beef Stock – Advice From a Butcher

February 28, 2021 By Butcher Magazine Team Leave a Comment

Small herd of Dexter cattle on a pasture.

Dexter Beef – The Right Choice

August 2, 2020 By Dave Lang 1 Comment

how to make beef and pork burgers

How To Make Delicious Beef & Pork Burgers

June 4, 2020 By Butcher Magazine Team 3 Comments

cuts of raw meat

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Founded in 2016
A blog by a butcher with a lifetime's experience of the meat trade. Helping people around the world make the most out of meat preparation.

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