Ever find yourself wondering where a certain joint comes from? What the difference is between Rib and Spare Rib? What joint is best for barbecuing, or perhaps how to make the perfect crackling?
Well, we are here to help
Our in house butcher has been cutting meat for over 50 years and knows pretty much everything there is to know about it. So, If you have any questions about any of our products, or if there's anything you would like to know please get in touch. Either leave a comment below or if you'd prefer you can email us at info@truebites.co.uk, just put 'ask the butcher' in the subject.
We're full of information, tips and recipes and we'd love to hear from you.
8 comments
Would you sell things like bones from the cows, sheep and pigs?
Hi Dawn,
Thanks for the question. It is very definitely not against the law, if you check our shop you will see at all our joints and chops where possible have the rind left on. We believe it is always better to cook with the rind on, even if you don’t wish to use it/eat it afterwards, as it helps seal in the natural juices and keeps the meat succulent.
Your mother can always order from our site where we can individually pack everything for her and very definitely keep the rind on your fathers pork chops? If you any special requirements you can always give us a call, we’d be more than happy to help!
Thanks,
Dennis
The Butcher
Hi can you settle an argument for me / my father loves pork chops with the rind left on and I suggested my mother ask the butcher to . Leave it on for them , she came back with , the butcher said it’s against the law to leave it on !! Which I cannot believe , I think someone is telling porkies !!! Excuse the pun . Please help , dawn .
Gammon steaks – bostin! succulent not too much salt and specially for us men dead simple to cook! Even better served with egg and chips or pineapple if you’re a toff!
Hi Chris,
A good question. Many people prefer different cuts for their joints for different reason. The leg is nice and lean, the loin is tender, and the shoulder tends to be succulent as it’s slightly fattier. It all depends on what you prefer. To get really good crackling; score the meat, rub with oil/fat and salt. Cook your joint as normal, but turn the oven up high for the last 10 minutes. If all else fails, remove the rind and pop it under the grill.
Thanks,
The Butcher