Free from your local butcher
Cooking guides
Everything we tell customers across the counter, written down. Read each guide free on this site, or pop in your email and we'll send you a printable PDF to keep in the kitchen.
The Steak Guide
Pick the cut, cook it right, rest it, slice it.
Which steak to buy for the job, the core temperature for every doneness, and a simple pan and barbecue method that works every time.
Read it free on the siteGet the PDF
The Roast & Christmas Guide
Beef, lamb, pork with crackling, the ham and the turkey.
Roast beef, lamb and pork by temperature, get crackling that crackles, glaze and carve the ham, roast the turkey, and keep the leftover ham fresh.
Read it free on the siteGet the PDF
The BBQ Guide
How much to buy, and how to cook it for a crowd.
How much meat to buy per person, a party planner table, and how to cook sausages, kebabs, butterflied lamb, butterflied chicken and steaks for a crowd.
Read it free on the siteGet the PDF
Recipe Cards
Eight favourites from the butcher's block, one card each.
Eight easy recipe cards: braised beef short ribs, Irish beef and stout stew, slow-roast lamb shoulder, garlic butter steak, honey soy chicken kebabs, roast pork, bangers and mash, and ribs.
Read it free on the siteGet the PDF
The Beef Guide
Every cut on the counter: where it comes from and what to do with it.
Where each beef cut comes from on the animal, how tender it is, how much fat it carries, and what it is best for: steaks, roasts, slow cooking and everyday mince.
Read it free on the siteGet the PDF
The Lamb Guide
Chops, roasts and slow cuts: where each comes from and how to cook it.
Where each lamb cut comes from on the animal, how tender it is, how much fat it carries, and what it is best for: quick chops, roasts and slow-cooked shoulders and shanks.
Read it free on the siteGet the PDF
The Pork Guide
Chops, roasts, belly, bacon and ham: where each comes from.
Where each pork cut comes from on the animal, how tender it is, how much fat it carries, and what it is best for: quick chops, roasts with crackling, belly, ribs, bacon, gammon and ham.
Read it free on the siteGet the PDF
The Chicken Guide
Breast, thigh, wings and whole birds: which piece for which job.
Where each chicken cut comes from, how tender it is, how much fat it carries, and what it is best for: breast and thigh, drumsticks and wings, whole and butterflied birds, schnitzels and kebabs.
Read it free on the siteGet the PDF
General cooking guidance only. Pictures are illustrations.
Free every month
The Dublin Butcher magazine
Like these guides, but new every month: seasonal recipes, the cut of the month and what's good at the markets, in your inbox at the start of the month. See the magazine
