All posts tagged meat

The Ultimate Guide To Traditional Butchery

The Gourmet Butcher's Guide to MeatIn The Gourmet Butcher’s Guide to Meat master butcher Cole Ward aims to revive the traditional culinary art of butchery – an often overlooked but vitally important aspect of the farm-to-table movement. The most comprehensive guide available to the whole process of meat production, it will be invaluable to small-scale butchers, to chefs who want to broaden their skills, to the many who attend butchery courses, and to anyone who cares about how their meat is sourced.

The book features two master British butchers: Balson Bros, Bridport, Dorset – Britain’s oldest family butcher, and MacDonald Bros, Pitlochry, Scotland, owned and run by the MacDonald family since 1928.

“A good butcher is an ethical professional who knows the provenance of his or her meats,” Ward writes. “I want to give everyone an understanding and appreciation of my craft and its culinary artists, and I want to celebrate and support struggling small farmers and quality-meat producers. So my mission is nothing less than to bring back culinary butchery—a craft that we must never lose.”

The ultimate guide to traditional butchery, the book demystifies the complete process of getting meat from pasture to the table. It includes information on:
• The real definition, work, and role of a culinary butcher
• The roots of butchery from prehistory to modern times
• What goes on behind the scenes at meat markets large and small
• The truth behind meat-marketing claims of “organic,” “natural,” “free-range,” “grass-fed,” and “pasture-raised”; and,
• Processing your own meat, including what you’ll need in terms of tools, safety training, and preparation.

The Gourmet Butcher’s Guide to Meat also teaches readers how they can butcher an entire animal—a useful skill for many smallholders, farmers, and those who like to buy meat direct from the producer. His book includes an 800-slide CD that provides step-by-step images illustrating how to cut up a side of beef or pork, and a whole lamb or chicken.

The book will be welcome if you not only wish to learn the basic skills of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that respects both animals and consumers. After reading it you’ll be able to ask your local butcher key questions to determine the provenance of what’s going on your plate, know what to look for in a cut of meat, and learn how to start cutting up meat at home for your family.

Please note: National Butchers’ Week UK: Mon 24th-Sun 30th March 2014

The Gourmet Butcher’s Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with DVD) is published by Chelsea Green on 27th March 2014, RRP £35.99, including CD with 800 images.


The SlowMeat Company

the slowmeat company Husband and wife team, New Zealand born farmer Tim Williams and London born creative Claire Williams are about to launch their high-quality, organic, delivery service; The Slow Meat Company.

The SlowMeat Company sources locally slow grown meat, processed by small scale operators in Somerset, offering fully traceable, high welfare, quality traditional British breeds suchas the Ruby Red Devon, Aberdeen Angus, Hereford, Sussex and English Longhorn.

Five different luxury meat boxes, the ‘Taster’ (£39), ‘Premium’ (£49), ‘Slow Meat Special’ (£49), ‘The Mighty Meat Box’ (£89), or a ‘Bespoke’ box can be ordered online for a special occasion or regularly on a weekly, fortnightly or monthly basis. The meat, ranging from premium grass fed sirloin steaks to braising joints, is delivered overnight in wool insulated, ice packed chilled boxes and includes hand printed instructions and handy cooking tips to get the most from your chosen cut.

A born and bred farmer’s son from New Zealand, Tim Williams has worked on large scale cattle ranches, free-range livestock farms, in a Venison plant on the rugged West Coast of New Zealand and has been managing organic farms in the UK’s southwest. Wife and ex-Londoner Claire is a London College of Fashion Graduate who runs her own vintage dress making business, Princelilly. With a keen eye for creative detail, the duo have already been causing quite a buzz online with The Slow Meat Company’s fun and stylish social media updates, 700 followers within a couple of weeks of trading and plug via Ben Sherman’s homepage.

Westin Gourmet Meats

westin gourmet meatFollowing the horse meat scandal it is worth hunting down those quality independent butchers both in the high street and one line. One retailer well worth considering is Westin Gourmet Meats.

Each of our specialist cuts are chosen to give you the juiciest, most flavoursome meat available. Our gourmet meat is unrivalled and so are our prices. You can buy your gourmet meat from us at prices that are lower than the standard meat you get from your local supermarket…

All are cut on the day of dispatch by our expert butchers in the heart of Dorset, and no processed meat in sight. Our High Welfare RSPCA Freedom Food Veal which is from farms in the West Country is also becoming highly popular.

Products listed include Rare breed meats from award winning Brookfield Farm (no, its not the one in the Archers. The Archers isn’t real, it’s a radio program), ethically reared veal, four bird roast and loads and loads of offers and specials.

Gourmet Variety Selection Pack – this is only available to those visiting the Westin Gourmet Meats website for the very first time! A selection of products including ribeyes, sausages, chicken breast fillers, pork loin steaks and more for just £39 saving £40! Head to the website… www.westingourmet.co.uk

Recipe Video: Lamb Wraps with Angela Griffin

The second great recipe video featuring Angela Griffin. This one is for mouth-watering lamb wraps

Recipe Video: Lamb Wraps with Angela Griffin



Recipe Video: Steak Dish with Angela Griffin

A bespoke recipe video by Angela Griffin from Coronation Street, Hustle and Mount Pleasant. This one is for Red Pesto Steak with pasta and peppers!

Recipe Video: Steak Dish with Angela Griffin