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What is Offal?

August 19, 2018 1 Comment

Offal meats - Organ Meats - sweetbreads, liver, tongue, and more

The term offal refers to the organ meats of animals: Heart, liver, tongue, kidney, sweetbreads etc. These organs are nutritious, inexpensive and most of all delicious. Here's an overview explaining what is offal and I've added some offal recipes to help you get the best from … [Read more...]

Filed Under: Preparation, Quality meat Tagged With: Liver, offal, organ meats, Sweetbreads

Pork Shoulder Roast

July 18, 2016 Leave a Comment

pork shoulder

I am constantly amazed at the way roasting pork has almost been forgotten. It was a major part of the business years ago, but seems to have fallen out of favour. A good butcher who used full pigs would make sausages, puddings, hazlet, brawn, pork pies, and a host of other pork … [Read more...]

Filed Under: Cuts, Preparation Tagged With: pork, pork shoulder recipe

Quality Meat?

July 12, 2016 Leave a Comment

Quality Meat

If you run a food business you might be wondering what are the best ways to choose quality meats, educate your employees, and help your customers at the same time. Here are some questions to ask yourself before starting to ensure that you provide only … [Read more...]

Filed Under: Quality meat Tagged With: quality meat

Cuts of Beef – A Butcher’s Guide For Everyone

June 6, 2016 Leave a Comment

Cow chart showing cuts of beef

It's unfortunate that the names used for cuts of beef can be confusing for customers. The terminology can differ from county to county, from store to store, from butcher to butcher. And that's without looking at the terms they use in North America. This is a butcher's guide to … [Read more...]

Filed Under: Preparation Tagged With: beef cuts

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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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