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 a … [Read more...]
What is Offal?
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...]
Cuts of Beef
The names used for cuts of beef, instead of helping the customer, really only add to their confusion. You sometimes have to wonder what cut you have actually just bought. The terminology can differ from county to county, from store to store, from butcher to butcher. And that's … [Read more...]