Planning the Shop After a Sunday Roast
The shop after a roast is leftover planning plus two weekday packs, not another joint while you are still full.
Skip the middle man! 27 articles from your online butcher
Buying guide Buying Meat Online
Plain-speaking advice from your online butcher.
A Mixed Grill Shopping List That Works
A mixed grill is a few items, not the whole shop. Steak, sausage, a chop, bacon: count plates, then stop.
How Many Sausages to Buy for a Party
Count sausages as portions, then add a few. A 24-pack is a party. A 6-pack is breakfast.
Fresh or Frozen Chicken Breast Packs
Frozen chicken breast explained: how our packs are frozen and delivered, fresh vs frozen, thawing safely, and how to cook a frozen chicken breast.
A Fortnight Family Meat Shop
A fortnight shop is a list, not a raid. Chicken, mince, pork, a Sunday joint, and one treat if the budget still stands.
Bulk Pork Steaks: Pack Sizes That Make Sense
Pork steaks are a week-night cut. Buy a 4-pack for a few dinners or a 20-pack when the freezer is doing the week.
After the BBQ: What to Restock
The shop after a BBQ is not more of the same party meat. Restock the grill gaps and put a weekday cut back in...
A Meat Box or Loose Cuts: How to Decide
Are meat boxes worth it? A butcher compares UK meat boxes with buying loose cuts on price, choice, freezer space and waste, with a...
Buying Bacon in 5lb Packs
5lb of bacon is a freezer habit, not a weekend treat pack. Split it on arrival or you will fry in a panic for...
Choosing Beef Joints by Weight
Joint weight is the number of plates, not a vibe. 1kg is a small Sunday. 4–5kg is a carvery.
Sunday Roast Planning: What to Order and When
Order the joint midweek, defrost in the fridge, rest after the oven. A calendar for Sunday that does not start at 11am in a...
Protein per Pound: Which Cuts Go Further
A butcher’s look at protein for the money: breast and mince first, steak when you want the plate not the spreadsheet.
How to Fill the Freezer on a Family Budget
A practical freezer fill for families: the cuts that actually get eaten, and the boxes that keep the spend in line.
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