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...]
Pork Shoulder Roast
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...]
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...]
Cuts of Beef – A Butcher’s Guide For Everyone
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...]