Monthly Archives: August 2026

  1. Bulk halal meat packs of chicken thighs, drumsticks, mince and diced meat portioned for the freezer

    Bulk Halal Meat for the Freezer: What’s Worth Stocking Up On and What Isn’t

    Buying bulk halal meat can be a sensible way to plan ahead, especially if you have a family to feed or cook meat several times a week. Larger packs can mean fewer trips
  2. A busy Tariq Halal counter in summer with chicken thighs, lamb chops, sausages and BBQ boxes

    What Sales Across 40+ Stores Tells Us Families Really Buy in Summer

    Every summer, the counters tell their own story. Long before a barbecue trend gets written about, it shows up in what people are putting in their baskets. We pulled together patterns from across
  3. Halal liver, kidney and heart being seared hot and fast in a pan by a butcher

    The Offal Most UK Families Bin, and What Our Butchers Actually Do With It

    Offal has a branding problem. Ask most UK households what they do with liver, kidney or heart, and the honest answer, for many, is nothing at all.
  4. Budget halal cuts including chicken thighs, drumsticks, mince and lamb shoulder on a butcher's board

    The Best Halal Cuts Under £20: Where to Save and Where to Spend

    Feeding a family on cheap halal meat does not mean settling for less flavour. Some cuts are naturally kinder to your wallet. Others cost more for good reason. This can be down to tenderness,
  5. Halal meat boxes at three budgets showing chicken, mince, lamb and sausages from Tariq Halal

    What Our Butchers Would Buy for £25, £50 and £100

    Every week, our butchers get asked the same question at the counter: "What would you buy if you only had £25?" or "What's the best value at £50?" It is a fair question
  6. Cheap Cuts of Beef for Slow Cooking | Collagen Guide

    Why Slow-Cooked Cheap Cuts Beat Expensive Steak: Collagen, Explained by a Butcher

    Ask ten people what the "best" beef is, and most will point straight at sirloin or fillet. Ask a butcher, and you will often get a different answer.
  7. Close-up of a well marbled halal ribeye steak beside a leaner cut, showing intramuscular fat

    Why Marbling Changes How Meat Cooks (and When It's Actually Worth Paying For)

    Anyone who has bitten into a dry chicken breast and then, a week later, a properly marbled lamb chop knows the difference is not really about the seasoning.
  8. How to Buy Meat Like a Butcher

    Why Slow-Cooked Cheap Cuts Beat Expensive Steak: Collagen, Explained by a Butcher

    Anyone can pick up a tray of meat from a shelf. Buying it well is a different skill, and it has more to do with knowing what to look for than simply picking the most expensive option.