Make your own ‘Parma’ ham (at home)

Posted 12.31.2009 in Factual, Latest, News & Info

If  you’d like to know how you can make a simple Parma ham in the comfort of your own home, simply follow the step by step instructions below and without too much difficulty you should achieve some fantastic results.
Parma ham is one of Italy’s most famous food products, this method gives a faithful reproduction and [...]

Comming soon

Posted 12.29.2009 in All Tutorials, Latest Tutorial, Video Tutorials

Not quite ready yet, but this section will be ready very soon. Please come back as this section of the website is updated.
In the meantime,  please view the video on lamb racks.

Butcher job Profile

Posted 12.29.2009 in Job Profile, Training

What is the work like?
Butchers sell meat, poultry and meat-based products through individual shops, supermarkets or local markets. Specialist butchers may also make their own meat products such as sausages, burgers and pies.
As a butcher, your work would include:

buying, ordering and controlling stock
receiving deliveries and checking their content and hygiene
moving meat stock to [...]

Leadenhall Market

Posted 12.29.2009 in Jobs, London, News & Info

An exciting and vibrant new Butcher shop in Leadenhall Market is looking for skilled, enthusiastic people to join the team.
We are looking for Butchers who can show off their skills in a fast moving, customer facing environment. Good customer service is the key to our success and the right candidates will be cheerful, outgoing and [...]

Chargrilled pork shoulder

Posted 12.29.2009 in Pork Dishes, Recipes

Ingredients.

2 x 200g free range pork shoulder steaks
200g Jersey Royals, cleaned and scrubbed
30g unsalted butter
6 piquillo peppers from the jar and drained
200ml extra virgin olive oil
Splash of merlot vinegar
1 bulb of wet (new season garlic) cut in 4
6 large basil leaves
Olive oil for cooking
Sea salt and black pepper
Method.
1. Pre-heat a barbecue or grill to maximum. [...]

Braised ox tail with mash

Posted 12.29.2009 in Beef Dishes, Recipes, Winter Warmers

Ingredients
1 large oxtail, cut into joints
a little flour, for dusting
1 tsp ground chilli
1 heaped tsp dry mustard powder
salt and freshly ground black pepper
thick slice butter
a little oil, fat or dripping
2 large onions, roughly chopped
2 large winter carrots, roughly chopped
2 stalks celery, roughly chopped
4 large cloves garlic, thinly sliced
5 large mushrooms, cut into 6 or 8 [...]

ButcherTalk top 5 for festive leftovers

Posted 12.27.2009 in 2009 Archive, Latest, News & Info

So the hols are almost over, you’ve left with turkey and you want ideas of how you can make the most of it. Well good news, ButcherTalk is here to the rescue. We’ve scoured the Internet and put together a list of what we consider to be the top 5 ideas for your leftovers.
It gets [...]

How many people will my turkey feed?

Posted 12.19.2009 in News & Info

It’s almost that time of year again, so to help you pick out the perfect size turkey for you, here at ButcherTalk we’ve put together a table to help you.

Size of bird
Portions

2kg (4lb 7oz)
4-5 people

2.5kg (5lb 8oz)
5-6 people

3kg (6lb 10oz)
6-7 people

3.5kg (7lb 11oz)
7-8 people

4kg (8lb 13oz)
8-9 people

4.5kg (9lb 15oz)
9-10 people

5kg (11lb 0oz)
10-11 people

5.5kg (12lb 2oz)
11-12 [...]

M.E.A.T (Ipswich) Ltd

Posted 12.15.2009 in News & Info, Training, Training Centres

Meat Ipswich is one of the UK’s leading independent specialist training schools for the Meat and fresh food industry.

with over 2 decades of of trading M.E.A.T (Ipswich) Ltd not only provides the course material but also has the experience it needs to deliver outstanding results.
They have delivered courses all over England to assist [...]

The Apprenticeship

Posted 12.15.2009 in Apprenticeship, Training

The Apprenticeship

This qualification is designed for those wishing to work towards an NVQ Level II within the meat/food industry. It covers various aspects of competence in a range of practical skills.
Duration of Course
This is down to individual circumstances, but the normal time allowed for completion is between 6 and 18 months.
Delivery
The course is run at [...]