Where to buy meat If you are a meat lover, where would you prefer to buy meat? From an skilled artisan with generations of meat knowledge behind them, or from a supermarket pre-pack shelf , where it is just another commodity? As a customer, you have choices, and the choices you make today affect where […]| Butcher Magazine
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be: Origins in Switzerland The term “cordon bleu” translates from French to “blue ribbon,” which historically was a symbol of excellence. The […]| Butcher Magazine
The Ultimate Guide to Making Pea and Ham Soup with Ham Hocks and Yellow Split Peas Pea and ham soup is a classic comfort food that warms both the body and soul. With its rich, hearty flavors, it has been a favorite across cultures and generations. In this blog post,…| Butcher Magazine
Is Corned Beef Irish? A lot of people, including me, consider corned beef to be an Irish dish, but there are other claims to this culinary heritage. Corned beef got its name from the salt grains it was packed with in barrels. The grains of salt were the size of salt kernels and that’s when […]| Butcher Magazine
The Wonderful Tale of the Humble Tail Oxtail—a humble yet flavorful piece of meat—has made its impact on culinary traditions around the world. From hearty stews to gourmet delicacies, this underrated ingredient has a rich history and a diverse range of preparations that have delighted palates for centuries. In this…| Butcher Magazine
History, nutritional benefits and recipes for this wonder food. Sliced Lamb's Liver The Offal Truth Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating…| Butcher Magazine
You’re standing in front of the meat counter and hold a package of beef against your nose. The scent of the meat is overwhelming. Does this mean it’s gone bad?| Butcher Magazine
Let’s talk about Dexter & Sandy. No, not the sequel to Grease, or another American sitcom, but two free-range breeds that have piqued my interest. I recently visited two free-range farms to get an insight into non-industrial meat sources and learn about high-quality meat. I was not disappointed. Dermot Allen…| Butcher Magazine
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 quality meat and why you should strive to…| Butcher Magazine