Butchery

Despite the common pop culture image, if you’re an experienced butcher you’ll already know that being a successful butcher is about more than just chopping...

If your idea of a great meal is a slab of beef steak cooked to mouth-watering perfection, you probably know that ageing meat brings out...

It's no secret that working with a dull knife can be difficult. It requires more physical effort, costs you time and delivers sub-standard results, as...

Maintaining a sharp blade on your knife not only makes your work easier and more efficient, but a using a sharp blade also keeps you...

If you’re a professional butcher, you may well have already heard the question: ‘do you actually need a boning knife?’ Obviously, it’s not a question...

If you want to get the task done quickly, effectively and efficiently, it’s vital to have the right tool on hand for the job. That’s a great...

Butchers all over the world each have their own preferred techniques for cutting meat. Often, it depends on the exact nature of their job –...

To the untrained observer, cutting meat is one of those skills that seems so simple that anyone could do it. But then, that’s the beauty...

We’ve been farming pigs for almost all of recorded human history, which is plenty of time for humans to understand every available part of a...

National Butchers Week has ended and it has been said to be the best one yet. Up and down the nation, butchers and butcher suppliers have been demonstrating their skills and equipment. And the day before in International Women’s Day, Leeds City College celebrated the women in the butchery industry. March is the month for butchery appreciation. From the 14th-20th March, the nation celebrated National Butchers Week. In Leamington Spa in Warwickshire, Aubrey Allen celebrated the week by offering different deals on meat every day. Simon Kelly who worked for Aubrey Allen said that the butcher’s experiences much more interested and success after this year’s event than they have had before. Continue reading →