From the counter

Butcher's tips

In short

Short guides from our team to cook, store and serve meat better: doneness, barbecues and storage.

Which internal temperature matches each doneness for beef, pork and chicken, and how to get it right without cutting the piece.

Fire, cooking order and quantities for a barbecue that turns out right first time.

Temperature, approximate times and safe defrosting so the meat reaches the pan fresh.

Seven criteria for comparing butchers and buying better meat, without relying on price alone.

Need some advice?

If you have a specific question about a cut or a recipe, ask us in the shop or by phone.