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Is the traditional high street butcher shop dying?

Is the traditional high street butcher shop dying?

If you asked an average passerby when was the last time they visited their local, independent butcher’s shop, there’s a decent chance that many of them wouldn’t be able to remember. For many professionals both inside and outside the industry, this is hardly a surprise. Traditional butcher’s shops are seen...

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The biggest reason why British beef is the envy of the world

The biggest reason why British beef is the envy of the world

People all over the world love beef, and British farmers are hardly the first to have mastered the art of rearing it. But although we face fierce competition from the rest of the world - France in particular is known for the pride it takes in its beef - there’s...

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Essential skills you need to become a successful butcher

Essential skills you need to become a successful butcher

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 meat. There’s no denying that food preparation is a huge part of the job, but from the outside it can be easy to underestimate the...

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The ultimate guide to butcher’s knife steels

The ultimate guide to butcher’s knife steels

When you come to buy a butcher’s knife, you’ll often find that a honing steel is essential to keep it in good condition. After all, if your butcher’s knives aren’t sharp, they’re not going to be a whole lot of use to you. That’s why, as well as stocking a...

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Which is better: wet ageing or dry ageing meat?

Which is better: wet ageing or dry ageing meat?

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 the best flavours. This is why, for example, aged steak is a premium dish in top restaurants, and why few people opt for cheap cuts...

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The best tools to sharpen your butcher's knife

The best tools to sharpen your butcher's knife

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 well as putting you at risk of an accident. Like any tool, knives require maintenance to ensure they continue to work effectively, but with so...

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Honing vs sharpening - which is best for your butcher's knife?

Honing vs sharpening - which is best for your butcher's knife?

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 safer at work. The ideal knife will cleanly cut and slice through meat effortlessly, and investing in a quality sharpening tool will mean that you...

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Are burger presses really worth it?

Are burger presses really worth it?

Burgers, hot dogs and food like them tend to see their heaviest consumption in the sunny barbecue weather of our summer months, but don't write them off just because the weather's cooled off - they’re pretty popular options all year round! Handmade burgers are often an enjoyable challenge for aspiring...

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An overview of the anatomy of a butcher’s knife

An overview of the anatomy of a butcher’s knife

For one of the oldest tools known to man, the modern knife has a surprising level of complexity to its construction. Getting the best results from your knife is all about knowing how to use it properly, and to do that, you’ve got to have a good understanding of its...

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Our comprehensive guide to boning knives for butchery

Our comprehensive guide to boning knives for butchery

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 with a universal answer – it really depends on the quantities and types of meat you’re handling on a day to day basis. Essential or...

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