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08/06/2022
Classic BBQ dishes for the summer heat
Summer is just around the corner, which means one thing here in the UK: it’s barbecue season. It’s time for good food, outdoor events, and... -
12/05/2022
Weight and measurement rules that all butchers need to know
You’re probably well aware of the general rules and regulations that surround weighing and measuring your products. It’s one of the most important skills you... -
26/04/2022
The 5 best ways to remove rust from your butchers knives
Rusty knives are annoying, but they’re perfectly restorable! Rusting is a natural phenomenon that takes place when iron and oxygen react to moisture, and it’s... -
20/04/2022
Purchasing a new sharpening steel? Here’s what you need to know
As any professional cook or butcher knows, a blunt knife is not your friend. A dull blade requires more pressure to cut, which increases the... -
17/03/2022
Why do we marinate meat?
With winter finally on its way out, people all over the UK will soon be wheeling out barbecues to enjoy their favourite grilled delights. It... -
08/03/2022
6 key skills that all apprentice butchers need
Undertaking an apprenticeship in butchery can be a hugely rewarding experience. But it’s also undeniably tough, especially if you’re not fully prepared for it. So... -
28/02/2022
Top tips to ensure you get the most out of your mincing machines
Making the most out of your butcher meat mincing machine can be a grinding process (pun mercilessly intended). Whether you’re just starting out, or a... -
28/02/2022
How to ensure you’re taking care of your mincing machine
If you’ve invested in a high end meat mincing machine, it makes sense that you probably want it to last as long as possible! So... -
31/01/2022
What makes Icel such a highly sought-after brand?
When searching for quality butchers equipment, whether you’re looking for butchers knives or cleavers, you’ve probably come across the brand known as Icel. This Portuguese... -
28/01/2022
Taking stock - top targets for inspection in your butchers shop
With 2022 now in full swing, it’s time to take stock of the year that’s gone. For the vast majority of butchers, the Christmas period...