THE BUTCHER’S JOURNAL
UK Sausage Week 2020: The UK’s favourite sausages
From summer BBQ’s to winter warmers, it’s no wonder the British spend around half a billion pounds on sausages in a year, proving that this classic staple is going nowhere.
Chateaubriand: The cut of adulterers and kings
Find out more about this elite cut of meat in this article by award-winning journalist, Tristan Rutherford.
Butchers vs Supermarkets: Which meat is better?
The debate over whether butcher’s meat or supermarket meat is better has been going on for years. We analyse both butchers and supermarkets in terms of their cost, customer service and quality. Read more
Cote de Boeuf Recipe
Cote de Boeuf is as about royal as you can get in the meat world. It is graceful and elegant and if cooked correctly, it will always be a meal to remember. Here is the perfect recipe for your Cote de Boeuf, courtesy of Tony and Serena and BBQ expert, Marcus Bawdon.
Pork Belly Recipe
Pork Belly is one of the most revered cuts around the world. Treat it correctly and it will be one of the best meals you can have. Find out how with this perfect method for cooking Pork Belly...
New: Ultimate Burger Kits
Bring gourmet, restaurant-style burgers to your very own kitchen. Here's what you can expect...
Parson's Nose Online Delivery: Everything you need to know!
Looking to get your meat delivered to you door? Find out everything you need to know here...
Kid, Lentil and Labneh Salad with Parsley and Dukka
This recipe by Hugh Fearnley-Whittingstall is extracted from Goat: Cooking and Eating by James Whetlor.
Goat Burgers with Halloumi, Red Onion Salad and Tzatziki
This recipe by DJ BBQ is extracted from 'Goat: Cooking and Eating' by James Whetlor and is a must try for anyone looking to try something different on their BBQ this Summer.