Ask the Butcher!

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, just put 'ask the butcher' in the subject.

We're full of information, tips and recipes and we'd love to hear from you.

Written by

Shirley Rhoades (ACIEH) is part of the full time True Bites team and is an Associate of the Chartered Institute of Environment Health, with over 30 years experience in the food industry. She has an (CIEH) Advanced Certificate in Food Hygiene, a (NEBOSH) Certificate in Occupational Health and Safety, and is a registered (CIEH) Professional Trainer. She is also a passionate cook and baker in her spare time and is renowned for her huge collection of cook books.