Traditional Shepherd’s Pie
Butcher Magazine
by Dave Lang
7M ago
What is a Shepherd’s Pie? Shepherd’s Pie is a comforting and flavorful dish that has been enjoyed by generations around the world. This blog post will explore the history of Shepherd’s Pie, its variations across different cultures, and provide some mouthwatering recipes for you to try at home. It is a lovely winter comfort food ..read more
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Lamb Liver
Butcher Magazine
by Dave Lang
8M ago
History, nutritional benefits and recipes for this wonder food. The Offal Truth Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating offal is not a major leap. It’s cheaper than ..read more
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Slow Cooker Classic Dublin Coddle
Butcher Magazine
by Dave Lang
10M ago
What is Dublin Coddle? If you are not Irish or are not from Dublin, chances are that you have never heard of Coddle. Coddle, or Dublin Coddle, is a dish made with bacon, pork sausage, potatoes and onions. You can get into so many different arguments in Dublin about Coddle: the proper ingredients, the history ..read more
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Making your own chicken stock
Butcher Magazine
by Dave Lang
11M ago
Maximise the value of your chicken. Make your own healthy stock ..read more
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What is a Beef Rump/Top Sirloin?
Butcher Magazine
by Dave Lang
1y ago
You have heard of a Beef Rump and you have heard of a Top Sirloin. What is the difference? There is no difference, they are the same cut of beef. It depends on where in the world you are and the names given to cuts of meat in your area. In the UK, Australia and ..read more
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World Butchers’ Challenge
Butcher Magazine
by Dave Lang
1y ago
It’s been over 4 years, due to Covid, since the last WBC in March 2018, held in Belfast. I had the honour and privilege of training the winning Irish Team and they have honoured me again for the 2022 competition. This year’s competition will be held in the Golden 1 Arena in Sacramento California and ..read more
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10 Books About Meat You Must Read Before You Di(n)e
Butcher Magazine
by Butcher Magazine Team
1y ago
You will probably never read a “Sunday Times Best Books About Meat” article so we decided to do our own. Yes, we know it is a niche subject, but if you eat meat regularly or work with meat, you would want to know more about it, right? The authors of the books in this list ..read more
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Alternatives to Turkey for Christmas
Butcher Magazine
by Butcher Magazine Team
1y ago
As Christmas approaches, we think of turkey and ham as the centrepiece of the Christmas feast, but there are a growing number of people who are happy to try something different. Some of the alternatives are Goose, Duck, Chicken Pork, Spiced Beef, Rib Roast on the bone, and to be really different, why not try a ..read more
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How to Choose, Prepare, Cook & Serve Chicken
Butcher Magazine
by Dave Lang
1y ago
If you’re looking for a delicious, healthy option for your next meal, look no further than chicken. Chicken is a versatile protein that can be cooked in a variety of ways, making it a perfect choice for any occasion. But how do you choose the right chicken for your meal? And once you’ve selected your ..read more
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Butcher Knives – Fillet, Boning, or Steak Knife Use
Butcher Magazine
by Butcher Magazine Team
1y ago
Do you know the difference between a fillet knife and a steak knife? In this article, I will discuss butcher knives and how they differ from kitchen knives. A Butchers steak knife is not the same as a restaurant’s steak knife or a chef’s knife. There are fundamental differences between fillet knives and those used ..read more
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