From the butcher's block
Recipes & tips
Guides
2 min read
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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Guides
2 min read
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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Guides
3 min read
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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Guides
2 min read
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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Guides
2 min read
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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