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 firstname.lastname@example.org, just put 'ask the butcher' in the subject.
We're full of information, tips and recipes and we'd love to hear from you.