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Yorkshire Bacon Old Fashioned Yorkshire Bacon READ MORE We wanted to make proper Yorkshire bacon like the bacon I remember growing up in a Yorkshire Dales butcher's shop. Latest Feature Order Online for Christmas Perfect Roast Turkey READ MORE The thing we’re all seeking, for the perfect roast turkey, is crispy, golden brown, skin and succulent, melt in the mouth, meat in the breast as well as the thighs. Latest Feature how to cook pork chops How to Cook Pork Chops - Sous Vide READ MORE WHEN YOU’RE BUYING GOOD QUALITY, SLOW GROWN, NATIVE BREED PORK IT MAKES SENSE TO DO IT JUSTICE BY COOKING IT IN A WAY THAT WILL KEEP IT JUICY AND TENDER. A GREAT WAY TO DO THIS WITHOUT WORRYING ABOUT OVERCOOKING IS TO COOK IT SOUS VIDE. Latest Feature Wrapping a brisket Why Wrap a Brisket? READ MORE I was first introduced to the best way to deal with cooking a whole brisket by the “Franklin BBQ” book. Along with masses of other great advice the book describes wrapping a brisket during the cooking process. For a while I wrapped my briskets in foil until I was warned about the health risks, but... Latest Feature Whole smoked brisket How to Cook a Whole Brisket Low 'n' Slow with Smoke. READ MORE We're offering more whole briskets to customers than ever before and getting results is not as daunting as you think. Here are some tips on achieving the perfect result every time. Latest Feature Boston Butt Boston Butt - Pork Shoulder READ MORE If you want to make the best pulled pork ever then this is the cut for you. Cook it low 'n' slow and you won't be disappointed. Latest Feature Rare breed Picanha roasts Cooking Picanha or Rump Cap READ MORE Picanha or rump cap is a highly prized steak in Brazil and Argentina, but often overlooked in the UK. Cut from the best part of the rump and with a good layer of fat, this steak is tasty and tender when treated well. Latest Feature Whole Pork Belly Preparing a Whole Pork Belly READ MORE Pork is great value for money and buying a whole pork belly will give you a number of options for different cuts and the satisfaction of preparing it yourself. Latest Feature Dry Aged Meat Dry Aged Meat READ MORE Dry ageing uses the natural process of decay to enhance the flavour and texture of the meat. We take a look at the science behind the process. Latest Feature Grass Fed Beef Grass Fed Beef - Is it Better for You? READ MORE Grass fed beef has risen in popularity and definitely produces a different flavour to the grain fed alternative, but it is it better for you? Latest Feature buy native breed beef Why Buy Native Breed Beef? READ MORE British Native Breed meat is a huge gamble for the farmers that rear it. Latest Feature How to cook the perfect steak Steak - Perfect Results Every Time READ MORE A few basic principles to use when cooking the perfect steak. Latest Feature buy ethical meat Is it Ethical to Eat Meat? READ MORE Should we eat less meat and consider the origin more of the meat that we do eat? Latest Feature


Perfect Roast Turkey

The thing we’re all seeking, for the perfect roast turkey, is crispy, golden brown, skin and succulent, melt in the mouth, meat in the breast as well as the thighs.

READ MORE

How to Cook Pork Chops – Sous Vide

WHEN YOU’RE BUYING GOOD QUALITY, SLOW GROWN, NATIVE BREED PORK IT MAKES SENSE TO DO IT JUSTICE BY COOKING IT IN A WAY THAT WILL KEEP IT JUICY AND TENDER. A GREAT WAY TO DO THIS WITHOUT WORRYING ABOUT OVERCOOKING IS TO COOK IT SOUS VIDE.

READ MORE

Why Wrap a Brisket?

I was first introduced to the best way to deal with cooking a whole brisket by the “Franklin BBQ” book. Along with masses of other great advice the book describes wrapping a brisket during the cooking process. For a while I wrapped my briskets in foil …

READ MORE

How to Cook a Whole Brisket Low ‘n’ Slow with Smoke.

We’re offering more whole briskets to customers than ever before and getting results is not as daunting as you think. Here are some tips on achieving the perfect result every time.

READ MORE

Boston Butt – Pork Shoulder

If you want to make the best pulled pork ever then this is the cut for you. Cook it low ‘n’ slow and you won’t be disappointed.

READ MORE

Cooking Picanha or Rump Cap

Picanha or rump cap is a highly prized steak in Brazil and Argentina, but often overlooked in the UK. Cut from the best part of the rump and with a good layer of fat, this steak is tasty and tender when treated well.

READ MORE