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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Curing and smoking - the science of sensational taste
Curing and smoking are among the earliest cooking techniques, and as well as preserving food they also enhance flavour and make meat taste amazing. But how?
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Nice to Meat...Chris Finnigan (Head Chef, Lane7)
Chris Finnigan is Head Chef of Lane7 Newcastle, and at just 30 years old, one of the country's most exciting young chefs. Trained by Raymond Blanc at Le Manoir, Chris uses fine dining techniques to put his own unique flair on American fayre and BBQ food.
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Butchers Guide to the British Banger
Sausages hold a special place in the hearts (and mouths) of most Brits. A big reason for this is that they were part of childhood and spark memories of family barbecues, camp fire food, rainy weekends and a big breakfast. The fact they are, (and hopefully always will be), a good way to make a quick, easy, family meal has made them a family favourite for generations.
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Is Chicken Good For Me?
Chicken is a great source of protein, which is essential for the bodies regeneration. It’s filling and takes longer than average to digest, which means you’re less likely to snack on unhealthy things, as it keeps you going for hours after eating.
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Do we sell Grass Fed Beef?
We get asked a lot if our beef is grass-fed? Although it is a simple question, our answer is usually pretty complex, mainly because in our opinion grass-fed is currently more of a badge of hype, than a badge of accreditation.
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When is a Hereford not a Hereford?
As we move towards British Food Fortnight, we thought it was important to ask ourselves some probing questions about the past, and about traditional British beef cattle breeds. After all, it’s this history that makes British beef naturally tasty.
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Introducing the Lamb Rump – it's here to stay
It appears a lot of people have never heard of Lamb Rump, and even less have tried it. We're pretty sure this will change over the next few years, as Lamb Rump is becoming more common on top restaurant menus.
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Slow and low barbecue cooking
The British barbecue tends to involve cooking quickly, but to many of our American friends, the barbecue is a “slow-and-low” experience, to create tasty, smoky meat. After all what's not to like about big pieces of meat, fire and beer?
