From time to time we produce a “Butchers Guide”. These cover things like types of meat, how it is cut and how you might cook it.  The aim is to help the reader find what they want either for a specific recipe or meal idea or to fit the household budget. We also cover traditional fare for seasonal celebrations such as Christmas, Thanksgiving  or Easter.

Just follow the links to the guide that you are interested in.

How to cook steak

If you get it right a fried steak is one of the best meals you can eat anywhere. Quick and easy to do a home, with quality ingredients you can rival any of the finest restaurants. If you want some great advice on how to cook steak so you can get it just how you like it every time read on.

Cuts of Beef guide

Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. As with most large animals, different Beef cuts are better suited for different recipes and cooking methods. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews.

Cuts of Lamb guide

Use this guide to the different cuts and joints of lamb to get the best match for the recipe you want to cook or how much you want to spend. The most tender cuts will be good for frying and grilling others will be at their best when slow cooked by braising or in a stew. Many of the cheaper cuts deliver the best flavours. Longer cooking breaks down the denser fibres creating tender meat in a thicker delicious sauce or gravy.

Christmas Goose Guide

Our Christmas Goose Guide is ready.  Buying, cooking, recipes & tips. If you haven’t tried it before here’s what you need to know.

Christmas Turkey Guide

Our Christmas Turkey guide.  Buying, cooking, recipes, tips & video. Christmas comes but once a year so we all want to make the main meal really special for our families and friends. Roast Turkey with all the trimmings is one of the most popular and traditional of Christmas dinners.

 Traditional Haggis

Find out more about this traditional Scottish dish that is eaten on 25th of January (Burns Night) – celebrating the poet Robert Burns.