Meat Sheets

Harvest is in, the clocks have changed and salads, picnics and outdoor dining are over for ...

If there’s a dish, For which I wish More frequent than the rest, If there’s a f...

With Prince Charles, Hugh FW and any number of of famous chefs among its members , the mutt...

We’ve gone about as simple as we can this time – with our organic minced beef. ...

Seems, very much, to be the culinary meat question of our time. When peripatetic charcuteri...

It was only a couple of months ago that we did beef topside but although the sun had starte...

If Coleman’s is the mustard the British Empire was built on, shoulder of pork has a s...

Over my years behind the butcher’s counter there have been many a time I’ve been asked what...

Meat cut of the week – chicken breast fillet Chicken breast fillet might be the nation’s fa...

We all know where leg of lamb comes from, what it looks like and, probably, how to cook it ...

Chuck, normally sold as braising steak, is the group of muscles around the shoulder, to the...

When I started up back in the Jurassic age, pork tenderloin/fillet was all the rage. Chefs ...

Coming up to St George’s Day (April 23rd) and British Beef Week (23rd-30th April) we though...

Leg of pork is something of an anomaly. Somehow, it has become the nation’s favourite pork ...

At BFS, we’ve always taken our sausages very seriously. Traditionally, apart from black and...

Lamb shoulder is generally acknowledged to be sweeter and tastier than leg. The downside is...

Proper shin comes from the foreleg but, in practise, ‘leg’ from the bottom of the hind leg ...

Minced Pork for Chinese New Year We all use minced beef but, for some unfathomable reason, ...