Recipes & Tips
Get the most out of your meat with our delicious recipes, smart cooking tips and exclusive interviews on the Great British Meat Co. blog.
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Why hanging meat makes it better
Hanging meat is really important to the quality of meat, and is the first and most important stage of good butchery. Find out what hanging is and why is it important for meat?
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Beef Cattle Breeds - Limousin
Many chefs and steak connoisseurs will tell you that the best breed of cattle for the tastiest steak comes from a Limousin. Find out why...
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Nice to Meat - Sam Curry (Pentathlon GB Athlete)
Sam Curry is a 23 year old Pentathlon GB athlete, who has began 2017 in excellent form. Ranked second in the UK having secured his best-ever World Cup finish in Los Angeles before claiming bronze at the British Modern Tetrathlon Championships, Sam took time out of his training regime to meat us...
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Where is Boswell Farm? (second left past the moon)
Love it or loathe it, supermarket value meat serves a purpose. Recently however the marketing powers that be decided that value meat needed a makeover and to replicate the success of the discount retailers they brought some farm sounding names on board, that don’t actually mean a thing!
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What is Lambing Season
Lambing season is well under way in the UK for our livestock farmers here at Great British Meat Company, so we thought we’d speak to some about this magical time of year.
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Nice to Meat - James Simpson (GB Under 23 Hockey Player)
James Simpson is a GB Under 23 Hockey Player, who was selected as our athlete of the month, as following a bad injury and pretty perilous 2016 he has bounced back stronger than ever, and been selected to represent his country once again.
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Why you’ll never be as good at cooking as ‘the’ mother-in-law?
It turns out there is actual science behind the reason why he prefers his mummy's cooking over yours - genetics. Find out more...
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Nice to Meat...Graham Johns (Head Chef, The Old Storehouse)
Graham Johns is head chef of The Old Storehouse at Amble in Northumberland. Fiercely passionate about developing young chefs, Graham is responsible for the career progression of a number of the North East’s most celebrated young cooking talents, and we’re delighted he took time to speak to us.
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Don’t Go Bacon My Heart - Why Brexit could kill the Bacon Butty
With public outcry still ringing about the new shape of Toblerone, we are issuing a warning cry to Britain about the humble bacon sarnie. While freshly cooked bacon nestled on a pillow of soft white bread, with a splash of sauce, is the simplest of British breakfasts, it could also about to get chopped and changed in this crazy post Brexit world we are living in.
