As a butcher I follow the news and going ons of the meat industry as I have mentioned before.
Image from Impossible Foods
I came across an article from Australia’s ABC Foreign Correspondence reporting on the Impossible Burger that can now be purchased from Americas Burger King fast food chain. Reporter Craig Reucassel purchases the Impossible Burger and an original Whopper Burger to give them a side by side taste test. I won’t write too much about it as I have a link to the story and videos of Craig’s tasting result and further details from his reporting. Continue reading →
They both conjure up the feeling that you’re looking at a dinosaur, but even though they look menacing they are also very tasty. Their meat is very much the same, apart from Alligator being a little more lower in sodium but both have the same texture and unique tastes.
The best way to find a good ham is to start with a good butcher. some tips on what makes a good ham. Chances are, that if takes care of your meat selections, he’ll take care of your ham too!
When we head into Thanksgiving, it’s time to start thinking about planning about that festive meal. The traditional meal is all about turkey (obviously), and for some it is just another…get your turkey, sort out what you’re having with it all on auto-pilot and away you go. For others, it is…ok, how big a turkey do we need this year, how long to defrost the turkey, how long to cook it and what about stuffing…I’d like to try something different.
You may have seen my other articles on beef forequarter, beef hindquarter and pork carcass breakdown, so today I will show you a video of how a master butcher expertly cuts, trims and slices a whole lamb into ready to cook lamb meat cut portions. 
I have already written an article on the breaking down of a beef forequarter and now it is time to to get to the other end of the carcass…the Hindquarter.