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Killed the first of my castlemilk moorit sheep an 18 month old ram. Finished butchering it today after hanging for 10 days. Boned and netted front shoulders and haunches. Boneless chops from striploin, lamb shanks from front and back legs and tenderloins set aside for a bbq. I cooked up a chop with a pint of my homebrew stout to celebrate a dream that started 5 years ago. The nicest piece of meat I've eaten in a long time. #fieldtofork ... See MoreSee Less
My husband is a butcher, and whenever he tells anyone that simple fact, it elicits an interesting response. Either the listener is repulsed or enthralled; rarely does anyone have a reaction in between. Those repulsed generally believe that meat is gross, that cutting meat into parts is about as disg...
Today is St Martins Day, recognised across Europe as the start of the pig kill season, when the families fatted pig would be cured and preserved for the long winter months ahead whilst fresh meat was less plentiful. The pigs were, and still are in places, looked after by the villagers, and often slaughtered over a period of weeks. Family and neighbours came together to prepare the pig for salting, using blood for black puddings, liver for pate and faggots, and curing hams, bacon, salamis and sausage. Nothing was wasted and meat fed the family during the lean winter and spring months. ... See MoreSee Less
I spend a significant portion of each day biting my tongue, resisting the urge to loudly shout "duuuurrr" at people. That said I do love my job and it's a great feeling when you actually help someone sort out their meal, but questions like this... smh!
My favourite of all time is:
"I want two t-bones, a good inch and a half thick, no more than I ounces each".
I love the boy's in work when they come out of the freezers, brrr it's cold in there , yep the clue is in the name ........ if it was warm it would be an oven !!!
I not the only one who gets the numpty in then...ha ha
Whats in your scotch eggs ??
One day one of my customers wouldnt take one of the steaks lying next to the other one as it was slightly discoloured , i told her that if i sat on her face for 15 mins what colour would she go !!! ( its ok- i knew the customer in question & yes she bought the other steak ) 😆😆😆😆
Official results are in. Corey produced a total of 69 sausages in 60 seconds. The current official record is 28. We now await official confirmation from the Guiness World Record governing body. Well done Corey!