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Processing

Ever wondered what happens in an abattoir? It's a whole other highly regulated world. Check it out here.

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Marbling

Marbling is the fine flecks of fat that appear within the muscles of red meat. Almost everybody knows it adds flavour to meat but there is so much more to it.

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Butchery clips

Wielding a meat cleaver has never been so hot. Grab yourself a beef hindquarter and a boning knife and watch these video clips to brush up on your knife skills.

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Ageing

During the Ageing process, proteins that give muscles form and functionality start to be broken down and meat starts to age gracefully. There are two ways to be found here.

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Cuts Charts

Your guide to the carcase

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Butchery Masterclasses

Tips on how to achieve the most from your carcass

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