IllustrationMeat Preparation Guides
Turkey Roasting Times and Temperatures
Thawing, roasting times by weight, the temperature that tells you it is done, and how to rest and carve. Everything for a stress-free Christmas turkey.
· 3 min read
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Expert Butcher Tips
Practical tips from the butchers.
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IllustrationMeat Preparation GuidesHow to Carve a Roast
A beautiful roast deserves neat slices. Here is how to carve beef, lamb, pork and chicken, from resting to the right knife.
· 3 min read
IllustrationExpert Butcher TipsHow to Freeze and Thaw Meat Safely
Freeze it well and meat comes out of the freezer almost as good as it went in. Here is how to wrap, store and thaw it safely.
· 3 min read
IllustrationButcher's GuideHow Much Meat per Person? A Butcher's Guide to Quantities
Too much and you waste it, too little and someone goes hungry. Here is how much meat to buy per person for steaks, roasts, barbecues and a crowd.
· 3 min read
IllustrationExpert Butcher TipsMarinating or Dry Brining: Which Should You Do?
Both add flavour, but they work in very different ways. Here is when to marinate, when to dry brine, and how long each takes.
· 3 min read
IllustrationExpert Butcher TipsHow to Cook Sausages Without Splitting Them
Split, burnt outside and pink inside: the three classic sausage problems all have the same fix. Here is how to cook a perfect sausage.
· 3 min read
IllustrationMeat Preparation GuidesMeat Thermometer Temperatures: A Butcher's Cheat Sheet
The single most useful tool for cooking meat costs less than a good steak. Here are the temperatures to know for beef, lamb, pork and chicken.
· 3 min read
IllustrationExpert Butcher TipsHow Long to Rest Meat, and Why It Matters
Resting is the easiest step in cooking meat and the one most often skipped. Here is what it does, and how long to give each cut.
· 3 min read
