Flank is a lesser-known cut you should know about. The cut is great for fajitas, steak sandwiches, and beef olives (stuffed steak). It's a cheaper cut but has a fabulous beef flavour and is great for feeding the entire family. … [Read more...]
Slow Food: How To Choose And Cook Meats Slowly For Taste
In mid-winter, when the cold chill is upon us, heart-warming casseroles, stews and braises are the order of the day. Your butcher can offer great value on cuts that are perfect for slow cooking. Shin, neck, brisket and chuck are ideal cuts of meat for slow food dishes. A little … [Read more...]
Tallow / Beef Dripping – What Is It & How To Use It?
Some call it tallow, some call it dripping, and people-in-the-know call it the secret ingredient. With the rise of foodie diets, paleo eating, the keto diet, and the (recent) realization that saturated fats aren’t bad for us after all, beef tallow is making a comeback. This is … [Read more...]
Ask The Butcher – Meat Choice, Preparation & Serving Advice
Ask the butcher is a question and answer blog post that poses common questions from the public about topics such as how to choose meat for BBQs, how to prepare steak, and how to serve meat products. Answers are by a butcher with over 40 years experience in the trenches. If you … [Read more...]
Butcher Knives – Fillet, Boning, or Steak Knife Use
Do you know the difference between a fillet knife and a steak knife? In this article, I will discuss butcher knives and how they differ from kitchen knives. A Butchers steak knife is not the same as a restaurant's steak knife or a chef's knife. There are fundamental differences … [Read more...]
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