Stir-frying is a quick and relatively cheap way of cooking meat and vegetables. There are many cuts of meat you can use. Here we look at some options and how to get the best out of them. There are many less expensive and more affordable cuts of meat that you…| Butcher Magazine
When many of us commuted to work daily, we'd arrive home from work and look for quick and simple food to prepare. But now that we have more time at home, many people are learning about cheaper cuts of meat and how to get the best from them with "slow…| Butcher Magazine
I have been asked many times over the years, by customers, chefs and farmers, why is meat so expensive? Well, how expensive is the meat on your plate? Let’s take a look at what is involved, but first, let me ask a question: If I buy 10 live cattle from…| Butcher Magazine
Flank is a lesser-known cut you should know about. The cut is great for fajitas, steak sandwiches, and beef olives (stuffed steak). It's a cheaper cut but has a fabulous beef flavour and is great for feeding the entire family. What is Flank Steak? Flank steak is a thin, lean…| Butcher Magazine
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…| Butcher Magazine
