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Displaying posts 1 - 18 of 43

Miscellany

Nice to Meat - Joe Truman (GB Track Sprint Cyclist)

Joe Truman is a GB Olympic Podium Programme / Track Sprint Cyclist and one of the hottest stars of track cycling. The 20-year-old spoke to us about his training plan and how eating protein is essential for track cyclists for recovery of the legs from heavy lifting in the gym or pushing big gears on the track all day.

by Sam ago

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

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

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

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

Miscellany

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.

by Sam ago

Miscellany

A Stress Free Christmas Guide

Here at Great British Meat we promise you a stress free Christmas solution, a way to make cooking the perfect, delicious, and show stopping Christmas dinner without all the fuss.

by ago

Miscellany

Nice to Meat...Gareth Rodgers

Long term GBMC customer Gareth Rodgers is a 35 year old Information Manager from Newcastle upon Tyne. He recently used our lean meats to fuel a body transformation programme, so we caught up with him to find out what his road to success was...

by Sam ago

Miscellany

Boston Butt - best cut for pulled pork

Until recently a Boston Butt was not something many people had heard of. That's changed, with Boston Butt more widely available, but it's still not very common so we wanted to tell you all about what is widely recognised as the best cut for pulled pork - the Boston Butt.

by Sam ago

Miscellany

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!

by Sam ago

Miscellany

How to spot a good butcher online from a fake one

Buying meat online, like much online shopping can be a faceless experience. It is easy for companies to use clever marketing techniques, and give the appearance of a butchers, but the experience can be somewhat misguided. So find out how can you recognise a good online butchers

by Sam ago

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