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Butcher's Specials

2-Bone Rib of Beef (medium sized)

By Stefan Kolsch

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Good morning | 17th March 2010

Meat Perfection

When you cook with the finest ingredients, you need no fancy recipes to make a fabulous meal. However, even the best meat can be spoiled if it’s cooked incorrectly. This booklet has been prepared by our own in-house chef and our head butcher to help you get the most from your meat. Instead of hunting for recipes, use this handy guide to choose the right method for each cut of meat. Then just follow the simple step-by-step instructions for outstanding results.

Contents
When your goods arrive Step by step instructions	How do you like yours? Rare, Medium, Well done...	Steak secrets The big 4
Meat Cooking Techniques
Pan frying Perfect for small to medium cuts	Pan-to-oven roasting Perfect for medium-sized cuts.	Traditional roasting Perfect for medium to large joints
Low temperature cooking Perfect for just about every cut	Traditional braising Stews, casseroles & pot-roasts	Barbecuing Seven steps for a perfect BBQ
Butcher’s Guide
Our passion A passion for quality	Beef You've never tasted better beef	Lamb You've never tasted better lamb
Pork You've never tasted better pork	Veal You've never tasted better veal
Meat Matters
Meat cooking tips Frequently asked questions	Freezer tips Freezing our meats	Carving tips Perfect results every time
Glossary Of culinary meat terms