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 [...]

Ageing Beef

Posted 12.07.2009 in 2009 Archive, Factual, News & Info

So why dose a traditional butcher hang beef? Yes quite simply for flavour you may say, but here is the technical answer. This makes a traditional butcher stand out from the big supermarkets.Properly hung meat may not look as pretty as freshly slaughtered meat, but there is good reason for that and it’s what you [...]

Turkey Hotline

Posted 12.02.2009 in 2009 Archive, News & Info

The Turkey Hotline has been set up by the British Turkey Federation to help cooks negotiate any pitfalls they might encounter in roasting their festive bird.
A team of eight experts are on hand to offer advice on defrosting, cooking times and carving techniques until 5pm on [...]

The £2 Chicken

Posted 09.30.2009 in 2009 Archive, News & Info

Your probably wondering the same thing as myself, how on earth is this possible?
I saw last week that Tesco is selling Chickens for around £2 for a whole bird – that’s incredibly cheap. I know that for sometime now chicken has been at the heart of the supermarket price wars and indeed Asda sold the [...]

Inside Primrose Pork – Winner of the Landmark Banger Award.

Posted 09.15.2009 in 2009 Archive, News & Info

I had the pleasure of a visiting Primrose Pork based in Great Bromley near Colchester, winner of the Eastern region Landmark Sausage award. I had the unique opportunity to be shown behind the scenes and I was shown first hand the facilities that Primrose Pork has.

I arrived early afternoon and was greeted by Robert [...]