From our kitchen
Recipes & stories
Butcher-approved recipes for every cut we sell — filter by what's in your basket.
The Low-Down On Offal
We delve into the wonderful world of offal...
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Let's Talk About Grass-Fed
Grass-fed isn't just an industry buzz word, read why we farm on a grass-fed system at The Organic Butchery, and...
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Lamb, Hogget, Mutton: What’s the Difference?
When thoughts turn to an Easter Roast, lamb is the obvious and traditional choice...
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Tallow For All
Rendered tallow provides numerous health benefits and is rapidly growing in popularity
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Hints & Tips To Tackle Butchery At Home
Want to know how to do simple butchery at home, here are some hints at tips from the team at...
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Cooking Over Charcoal & Wood
What you cook on can be just as important as what you cook. Our latest article covers cooking over charcoal...
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On The Butcher's Block: Lamb Saddle Fillet
When you want to do something special that’ll deliver on flavour and texture without demanding complicated prep, lamb saddle fillet...
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On The Butcher's Block: T-Bone Steak
Delicate and dainty it most certainly is not, but if you’re looking for substance and style twinned with knockout flavour,...
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How To Tie A Butchers Knot
It’s possible you’ve never taken much notice of them, but well-tied butcher’s knots are tremendously useful when it comes to...
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How To Tell When An Animal is Ready For Slaughter
We want them to live natural lives free from need or stress and we aim to carry that consideration all...
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How To Use A Flambadou
Maybe it’s the sizzle of the meat over flame, the pungent fug of the smoke or the fresh air that...
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How To Keep Happy Pigs
Pigs are well known as probably the smartest animals on the farm. They have tremendous character and are inquisitive and...
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