From the butcher's block
Recipes & tips
How long to cook a turkey: times per kg, resting and tips
Cooking times for whole turkeys and crowns by weight, how to tell it's done, and why resting matters. Everything you need for a stress-free Christmas dinner.
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Christmas meat: how much per person, and when to order
How big a turkey do you need? How much gammon, beef or pigs in blankets? Our quick guide to quantities per person, plus when to order your Christmas meat.
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Christmas turkey: why your local butcher beats the supermarket
The right size bird, reared on a farm you can name, prepared how you want it and ready on the day you choose. Here's why more families order their Christmas meat from a local butcher.
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Cheaper cuts of meat: slow-cooking secrets from your butcher
Beef shin, brisket, ox cheek, lamb shoulder, pork belly: cheaper cuts that become meltingly tender cooked low and slow. How to pick them and how to cook them.
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Dry-aged beef explained: what it is and why it tastes better
What does dry-aged mean? Why does it cost more, and is it worth it? A butcher explains how ageing beef makes it more tender and deeper in flavour.
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Roasting times for beef, lamb, pork and chicken, plus perfect crackling
How long to roast every Sunday joint, the temperatures to aim for, how long to rest it, and how to get crackling that actually crackles.
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Steak cuts explained: ribeye, sirloin, fillet, rump and more
What's the difference between ribeye and sirloin? Which steak is the most tender, and which is the best value? A butcher's guide to choosing your steak.
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How to cook the perfect steak, every time
Pan-fried steak the butcher's way: which cut, how hot, how long for rare, medium or well done, and the step most people skip.
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Shop local: where your money goes when you buy from a local butcher
Every pound spent with an independent shop does more for your area than the same pound spent with a national chain. Here's how buying from your butcher supports local jobs, farms and the high street.
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Why buy from a local butcher? 8 reasons it's worth the trip
Better meat, honest advice, the exact cut you want and less waste. Here's what you get from a local butcher that a supermarket shelf can't give you.
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