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
Page 2 - Insights by Tariq Halal
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August 11, 2026Ask 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. -
August 08, 2026Anyone 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. -
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. -
July 30, 2026Bank holiday weekends are the busiest of the year for a butcher, and the sunniest ones bring the longest queues. The good news is that a little planning lets you skip most -
July 27, 2026Not every cut wants the same barbecue. Some are built for a quick, fierce sear, while others only give their best after hours of gentle heat. Knowing which is which, -
July 22, 2026Fresh or frozen? It is one of the most common questions we get about burgers, especially when people are stocking up for a barbecue. The short answer is that both -
July 19, 2026A split sausage is not just a cosmetic problem. When the casing bursts, the juices and fat escape into the coals, and you are left with something drier than it should be. -
July 15, 2026If you are feeding a family of six at a barbecue, two questions decide your shop: how much meat do you actually need, and is it cheaper to buy a ready-made BBQ box or the cuts separately? -
July 12, 2026Charcoal cooks differently from a gas grill or an oven. The heat is fiercer, less even and harder to turn down, which rewards some cuts and punishes others.
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