Meat Blog & Butcher Skills Training Website. For everyone, not just meat professionals. If there are any cuts of meat you want me to video, please let me know in the comments.
These are the best burgers I have ever tasted. Thank you! Fried in a little canola oil on a 450F cast iron griddle for about 3 minutes per side left a wall to wall char. Topped with cheese and a few strips of bacon. Toasted the bun with butter on the griddle. Incredible.
well done i love faggots. i first saw a recipe from another British fellow a butcher here on youtube. i think he made his with deer meat the first time i saw this. he did also use caul fat. i'll try making them with bacon next time i cook some up. well done. thanks for the video.
I have to correct you there. Honing a knife on a steel or honing rod does not remove any steel from a knife. No metal shavings.That happens on a grindstone. I recommend a whetstone or oilstone for razor sharpness and longer knife life.
Just got a packet of beef drippings from my butcher. I'd never seen it on the counter before and thought I recognised it. I've used lard before but wasn't a huge fan. Got 550 grams of beef drippings in a take-out style foil packet (like you'd get rice in from a Chinese takeout). £1.20 for 550 grams. Crazy. I'm using it to replace what I'd normally use butter for. So for frying and scrambling eggs. Just had my first scrambled eggs using drippings instead of butter and very much enjoyed them. I'd say they're richer-tasting with butter, but there's a meaty twang to it with the drippings that's not unpleasant. Cost savings compared to butter is something like 80%. Very much appreciated in these challenging times we live in.
The magic in sausagemaking is to come up with a good blend of spices. There are millions of sausage recipes on the internet. Try here www.stuffers.com/
The magic in sausagemaking is to come up with a good blend of spices. There are millions of sausage recipes on the internet. Try here www.stuffers.com/
Nothing wrong with the fats, but if you are making beef strips for stirfry or cubed beef for casserole or stew, it's better without fat. Fat is really nice on a steak or a roast.
I wish I could buy them ready prepared for stuffing. Call me lazy, but the preparation is often a pain in the arse. Usually I stick with kidney and liver because they're much easier to work with
