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Recipes and Tips Blog

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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Displaying posts 1 - 18 of 75

Miscellany

Chlorinated chicken - a butchers view

Chlorinated chicken has been all over the news recently, and is becoming a hot topic in the Brexit debate. It looks increasingly likely that consumers will soon have to make a choice of standards over price when buying bleached chicken, so we thought we’d give our butcher’s view on the debate.

by Sam ago

Miscellany

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?

by Sam ago

Recipes

Easy Cook Chicken Nuggets

Even the fussiest eater loves chicken nuggets, and while the mass-produced kind are generally pretty awful, by making your own at home with our easy cook recipe, you know exactly what you are feeding your kids.

by Darryl ago

Miscellany

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...

by Sam ago

Cooking Tips

How to BBQ Chicken Drumsticks

Learning how to bbq chicken drumsticks will give you a headstart on the way to being a great bbq host. They are easy to burn so if you don’t know how to cook chicken drumsticks on the bbq, here is a butchers guide of handy tips to help you.

by Sam ago

Cooking Tips

How to cook and carve a rib of beef

Bone-in rib of beef is a rolls-royce cut, and the default choice for butchers and chefs when roasting a joint for a special occasion. Find out how to cook rib of beef with our butchers cooking guide.

by Sam ago

Recipes

Lamb chops with crushed new potatoes

There is something about eating lamb with your fingers that signals spring has sprung, and alfresco dining isn’t too far away. Roasted in the oven with some crushed new potatoes, flavoured with lemon and garlic, this is comfort food with Italian flair.

by Sam ago

Miscellany

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.

by Sam ago

Recipes

Chicken Thigh Balti Pie

Originating at Midlands football grounds in the late-1990s, the balti pie is now synonymous with British Football culture and has become an adopted classic. That said, most people’s experience of a balti pie is generally a shop bought variety, but that needed not be the case, as they’re much easier to make than you’d expect.

by Sam ago

Miscellany

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.

by Sam ago

Recipes

Turkey Breast Joint Cooking Guide

Turkey breast joints are easy to cook, and easy to carve, but as they are much smaller than a whole turkey, they cook in no time, so don’t make the mistake of overcooking, so this guide will help you along the way.

by Sam ago

Cooking Tips

Carving Meat Tips

Carving meat is a skill fewer of us are taking the time to learn, but it's not as hard as people think. This handy guide will give you some really easy hints and tips, so you can start to wow your guests.

by Sam ago

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