Aberdeen Angus – Scotland’s most famous native breed of cow. It originates from the counties of Aberdeenshire and Angus, hence the name, and they most commonly have a black coat (though it is sometimes red). Known for flavoursome meat and natural marbling, they’re a very popular breed of cattle.
Baby Back Ribs – tender and meaty ribs, baby backs are a versatile cut, well suited to low and slow cooking. Left on the bone for maximum flavour, they promise juicy succulence and are ideal for grilling and barbeques.
Bacon Chop – a good old-fashioned cut of Pork. Sometimes referred to as Bacon Steaks, are thick cut chops taken from whole bacon loins (they’re essentially a really thick slice of bacon). Perfect pan fried and served with creamy mash and buttery greens.
Barnsley Chop – taken from right across the loin to provide a two-sided cut of flavoursome lamb, the Barnsley Chop is ideal for big appetites and is well suited to frying or griddling.
Bavette Steak – also known as flank steak, this is a high flavoured flat cut. Often called the butcher’s cut because it’s said butchers reserved it for themselves. Best marinated, quickly pan fried and served rare.
Belted Galloway – one of the most distinctive UK breeds, the ‘beltie’ originates from South West Scotland. Identifiable by the white belts across the centre of the cow, it was common folklore that the farmers used to get up early every morning to paint their bellies white so that they could see them at night. Known for top quality beef with good texture and flavour, thanks to their slow maturity.
Berkshire – also known as the ‘Lady’s Pig’, Berkshire is one of our oldest breeds, with some suggesting that records of its existence stretch back to the 17th Century. Great personality, friendly and some of the tastiest pork on the market.
Black Pudding – known as Blood Pudding too, this is a distinct regional type of blood sausage from the UK. Each area does it a little differently, making it a really versatile product. Pan fry a slice with your breakfast or chop into cubes and use to enrich a traditional Lancashire Hotpot.
Blue Grey – a cross between the Galloway and Whitebred Shorthorn, these mottled haired cattle originate from the 19th century.
Bone Marrow – the tissue found inside bones. Usually used to add a rich and creaminess to gravy and sauces or cooked and smothered onto toast.
Bone-In – used to refer to cuts on meat sold with the bone in.
Boned & Rolled – a term referring to cuts that are completely boned, rolled and tied.
Braising – a method of slow cooking to help break down tougher cuts of meat. The collagen in the meat melts into the meat, moistening it and giving it a delicious tenderness.
Braising Steak – a lean piece taken from the chuck (shoulder). Very flavoursome and suited to low and slow cooking.
Brisket – a great value joint taken from the chest and shoulder of the cow. Best suited to long and slow cooking for a meltingly tender joint.
British Blue – British Blue is a breed that actually originated from Belgium. Named for their typical blue-grey colour, though a large number are white too. Known for it’s lower fat content, giving lean and tender meat.
British Landrace – a breed of pig bred for both indoor and outdoor rearing. With a high lean meat content, they’re perfectly suited to bacon production.
Butterfly – most commonly referring to a whole chicken where the spine is removed, allowing the carcass to open flat (ideal for barbequing). It can also refer to a single muscle, or group of muscles, that has been cut in one or more places to leave a hinge so the cut can be opened like butterfly wings. It produces a thinner cut that cooks quicker and more evenly.
Capon – a male bird that’s been castrated.
Casing – also known as sausage skins, these are the material used to contain a sausage. Natural casings, like the ones we use, are made from the intestines of either pig or lamb.
Caul Fat – also known as lace fat or fat netting. It’s the membrane surrounding the organs of sheep, cows and pigs. Used as the casing for faggots and sometimes wrapped around a joint of meat for extra succulence.
Charcuterie – a French term for a type of meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Usually made from pork.
Charolais – the first continental breed to be introduced to the UK in the 1950s, they have an instantly recognisable creamy white coat and produce well-marbled and tender beef.
Chateaubriand – renowned as the king of beef cuts, the term originally described a French method of cooking, but now refers to the cut of meat from the head of a fillet of beef. Soft, tender, with a buttery texture and delicate flavour.
Chicken-Fried – confusingly this doesn’t always refer to chicken. A tenderised piece of meat is cooked in a similar way to fried chicken (hence the name) – coated in seasoned flour and then shallow fried.
Chined – to take the back bone out of a cut of meat, making it much easier to carve once cooked.
Chop – any steak-like cut from a lamb or pig, with bone.
Chuck – a cut of beef from the shoulder that’s incredibly flavoursome.
Cockerel – a male chicken, also known as a Rooster or Cock.
Confit – a way of cooking food slowly, over a long period of time. Usually cooked in fat or oil at a low temperature to give a succulent texture and rich flavour.
Cote de Boeuf – another name for a Rib of Beef. A visually stunning centrepiece of beef. Left on the bone for maximum flavour and natural succulence.
Cowboy Steak – another name for a bone-in rib eye steak. Sometimes confused with tomahawk, they are very similar but a cowboy steak/bone-in rib eye has a smaller rib bone.
Cumberland Sausage – a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. A traditional Cumberland sausage is seasoned with plenty of pepper and presented in a long, rolled coil.
Curing – the process of preserving meat with salt.
Cushion – a cushion is made from a boneless piece of meat that’s then folded into a round, cushion shape then secured with string. They’re often stuffed and make for a delicious alternative roast dinner.
Cutlet – usually referring to lamb, they’re cut from the rib to give a generous eye of loin meat on the bone. Beautiful roasted on a high heat to render the fat and give ultimate succulence.
Dexter – a small breed of cattle originating from Ireland. They’re around half the size of a Hereford cow and well known for their buttery, tender meat.
Double Loin Chop – bone in lamb loin chop, that are best pan fried, giving you lovely caramelised fat and tender chops.
Drumstick – the bottom portion of the leg that consists of all dark meat. Usually referring to chicken or other poultry.
Dry Aging – the process of holding raw meat for a period of time to tenderise and condense the flavour. Dry aging is done by carefully controlling the temperature and humidity the meat is exposed to. Evaporation of moisture from the muscles concentrates the flavour and causes weight loss. Natural enzymes break down the connective tissue, improving tenderness.
Duroc – an old breed of domestic pig originating in the US. It’s popular due to it’s succulence and heavy muscling and, with a thick auburn winter coat and hardy skin, they are happy to live in the cold and wet winters of Britain.
Escalope – a piece of boneless meat that’s has been thinned out and beaten to tenderise the meat.
Faggot – a traditional British dish, originating in the Midlands, and usually served with plenty of gravy. Normally featuring a mixture of pork mince and offal that’s rolled into balls, then carefully wrapped in caul fat.
Filet Mignon – a thick steak sliced from the mid-region of a beef fillet. It has a milder flavour than other cuts and is often cooked wrapped in bacon.
Fillet Steak – a priced cut the word over, but particularly in Britain, fillet steak is lean and wonderfully tender. Try slicing wafer thin for Carpaccio or dice small for a steak Tartare.
Fillet Tail –cut from pointed end of the whole fillet steak, which means it has the same flavour and texture as a traditional fillet steak, but it much thinner. It can be cooked in the same way as a normal steak, but is also perfect for a delicious beef stroganoff or stir fry.
Flank Steak – also known as bavette steak, this is a high flavoured flat cut. Best marinated, quickly pan fried and served rare.
Flat Iron Steak – the American name for the cut also known as butlers’ steak. This favourite is traditionally used in stews and casseroles to develop unctuous flavours. For a quick and luxurious dish, cook your flat irons fast and rare in the pan, before slicing super thinly.
French-Trimmed – the process of removing meat and connective tissue from a bone end to give clean bones, ensuring they don’t burn when roasting. Sometimes referred to as Frenching.
Galloway – renowned for being one of Scotland’s oldest and purest native breeds. They are very sturdy and live on all types of land, giving a natural and flavoursome beef which is highly prized across the UK.
Giblets – the liver, heart, gizzard, and neck of poultry. Usually removed from the carcass and cooked separately to give a deep and flavoursome sauce.
Gloucester Old Spot – a hardy heritage breed of pig and well suited to free range living. Docile and good natured, they’re common amongst small holdings and make for succulent pork with a good covering of fat.
Guanciale – cured, unsmoked bacon, traditionally used in Carbonara.
Guard of Honour – an incredibly impressive double rack of lamb. Roast both off in the oven and present them with the ribs interlocking.
Haggis – a savoury pudding containing sheep’s offal, minced with onion, oatmeal, suet, spices, and salt. Traditionally encased in the animal’s stomach, boiled and then roasted or pan fried.
Ham Hock – a pork knuckle that’s full of juicy meat that’ll fall off the bone when cooked low and slow. Used in soups and terrines, or pulled and mixed through salads.
Hanger Steak – also known as Onglet, hanger is tender and flavoursome, and when properly marinated, great for grilling or broiling.
Herdwick – a hardy breed of sheep native to Cumbria. Traditionally reared on the fells and well known for it’s delicious, deep flavour.
Hereford – known for well marbled meat with a distinctive flavour, Herefords are easily identifiable due to their distinctive white face and red coat. They’re incredibly popular with farmers due to their good temperament and are well suited to forage-based diets, like grass.
Hogget – refers to lambs between 1-2 years old. It’s a great midground of tender lamb and full flavoured mutton and should be cooked hot and quick or slow and slow (anything in between and it may end up a little tough).
Hot Smoking – a way of cooking meat by exposing it to smoke in a controlled environment of between 74 °C and 85 °C.
King Arthur Joint – a beef chuck joint topped with the rib cap, for a succulent and flavoursome roast. Cook low and slow for a delicious Sunday lunch.
Lamb Henry – a Cumbrian speciality and not always easily found. A cut from the lamb shoulder, it’s best cooked low and slow (as you would a lamb shank) until the fat has melted into the meat and it’s falling off the bone.
Limousin – highly muscled beef without excessive fat cover, Limousin cattle are distinguishable by their beautiful golden-red hides. They originate from the South West of France and were introduced into the UK in the 1960s.
Lincoln Red – one of the oldest of the UK’s native beef breeds. They produce a marbled, flavourful and succulent beef and have a deep cherry-red coat.
Lorne Sausage –a Scottish speciality from Argyll. This sausage is square and served in slices as part of a traditional Scottish breakfast. Crafted with pork and beef for a unique flavour and texture.
Luing – one of Scotland’s favourite native breeds, the Luing originates in Argyll (off the west coast of Scotland). Incredibly hardy and perfect for grass finishing.
Marbling – small, visible streaks of fat within meat. Marbling gives juiciness and flavour.
Medallion – a small round slice of meat.
Merguez Sausage – a North African lamb sausage packed with flavour. Heavily spiced with cumin, harissa and chilli pepper, giving a characteristic piquancy and red colour.
Mince – The ultimate allrounder and a butcher’s classic. We cut ours a tad thicker than others, ensuring a delicious punch of savoury flavour. Perfect for ragu, lasagne, cottage pie and meatballs.
Minute Steak – a very lean cut of steak, this cut is less tender than the sirloin. Marinade your steak, then quickly pan fry so as not to overcook it.
Mutton – referring to a mature sheep. Boasting richer and deeper flavour than lamb, it’s fallen out of fashion recently but is, in our opinion, absolutely delicious.
Nose to Tail – nose to tail eating refers to a movement that focuses on using every part of an animal killed, with no food waste. Popularised in the UK by Fergus Henderson, the award-winning chef and owner of St John Restaurant.
Offal – organs that can be used for cooking (kidney, liver, heart etc).
Onglet – also known as Hanger Steak. It’s tender and flavoursome, and when properly marinated, great for grilling or broiling.
Ox Cheeks – the muscles on either side of the cheekbone. A favourite for braising, slow cooking gives for a melting texture and real depth of flavour.
Oxford Sandy and Black – also known as the plum pudding pig or sometimes the Oxford forest pig. This traditional pig of the Midlands is enjoyed a bit of a resurgence at the moment. Closely linked to Berkshire and Tamworth pigs, they’re attractive, docile and produce delicious meat.
Oxtail – as it sounds like, this is the tail of a cow. Delicious cooked low and slow, allowing the fat to melt and give for a meltingly tender meat that falls away from the bones. Try in an oxtail soup or curry.
Pancetta – is Italian cured pork belly, the equivalent of streaky bacon. With a deep flavour and plenty of fat, it’s the perfect base for stews and casseroles or added into pasta dishes.
Pasteurised – in relation to the cheese making process, pasteurisation involves heating milk in order to kill unwanted bacteria that may taint the flavour or harm the consumer. The most common way is to heat the milk to 72 degrees Celsius for 15 seconds.
Picanha – a cut of beef taken from the rump. A delicacy of Brazilian and Argentinian butchery with incredible succulence, flavour, and tenderness.
Pork Belly – a boneless cut of fatty meat from the belly of a pig. It’s particularly popular in Chinese and Korean cuisine and is usually eaten in one big piece or strips.
Porterhouse Steak – thicker than most steaks, the Porterhouse is an American favourite, boasting both the fillet and the sirloin on its bone. Boasting some of the best flavour the cow has to offer in one enormous steak that’s enough to feed two.
Poussin – a young chicken around 400-500g in weight. Also known as a Spring Chicken.
Rack of Lamb – a rib selection from the lamb and sometimes known as Best End of Lamb. The rib bones are usually cleaned (French-trimmed) giving an impressive joint with lots of flavour.
Rib Eye Steak – as the name suggests, this cut comes from the Rib section. With heavy marbling and a delicious eye of fat, Rib Eyes are the most succulent of steaks with an incredible full flavour. Serve medium-rare and finished with a knob of butter or a zesty fresh chimichurri.
Rib of Beef – a favourite for special feasts all year round and a stunning centrepiece to your table. The on the bone marbled meat caramelises when cooked, giving you the most succulent of roasts.
Rump Steak – rump has fallen out of fashion a little but we love this ‘everyday’ steak. We Dry Age ours on the bone for at least 28 days, giving it a deep flavour and sweet, rich taste.
Saddleback – British Saddlebacks are a modern breed of pig, from the traditional Essex and Wessex breeds. A hardy pig, they’re perfectly suited to outdoor rearing and popular with Organic farmers.
Sausage – with such variety depending on where they’re made, sausages are perfect for breakfast, lunch and dinner and an easy way of adding a little flavour to your meals. We hand make all our sausages in small batches and fill them in natural hog casings.
Shank – usually referring to Lamb Shanks, this cut is taken from the front and back legs of the lamb. A popular cut, they’re perfect for tender, melt in the mouth meat that falls away from the bone when cooked slowly.
Shorthorn – hailing from the North East of England, Shorthorns are reared for both beef and dairy. A popular breed in the UK, they’re renowned for excellent marbling and quality flavour.
Simmental – Simmental cattle originate from the Simmen Valley in Switzerland and were introduced to the UK in the 1970s. They are now the 4th largest beef breed in the UK and are recognised for being a highly fertile and docile breed with lean and tender meat.
Silverside – a classic of British Sunday lunches, Silverside is well suited to roasting and braising. It’s flavoursome but leaner than most roasts, so make sure you don’t over or under cook!
Sirloin Steak – cut from the loin, Sirloins have more marbling than a fillet with a delicious beefy flavour. The most popular steak in the UK and one that’s ideal for a Friday night treat.
T-Bone – if you love steak this is the one for you! Left on the bone to give you both sirloin and fillet for maximum flavour. The mark of a good T-Bone is its marbling, giving juicy succulence when cooked.
Tamworth – a docile, sandy haired heritage breed, Tamworths are thought to be the most typical breed descended from the indigenous species Old Forest Pig. As with most heritage breeds, they’re hardy and perfectly suited to outdoor rearing.
Tenderloin – in the UK, tenderloin normally refers to Pork and is also known as the Gentleman’s Cut. The muscle that runs along the back of the pig, it’s the most tender and lean cut and is best eaten with a delicious, fresh marinade or sauce.
Tomahawk – or Caveman steak, these beasts are essentially the same as a bone in Rib Eye but the bone is left long. Typically cooked over flame for a real centrepiece, you’ll often see photos of people eating the meat straight from the bone.
Tomapork – the pork equivalent of a beef.
Tomahawk – a giant pork chop that’s best flame grilled to render it’s delicious fat and give you the ultimate chop flavour.
Topside – one of the most lean and tender beef joints you can buy, Topside is perfect for a Sunday roast or slow braising. We hang ours for a couple of weeks to deepen the flavour.
Toulouse Sausage – a classic French farmhouse sausage and the base for a traditional cassoulet, they boast a big hit of garlic and touch of red wine.
Unpasteurised – unpasteurised milk is ‘raw milk’, leaving the bacteria and microflora in the milk. These bacteria will be natural and the mix will be unique to any particular farm, meaning it can be harnessed to create a unique cheese that has a character and taste profile of its own and which will vary seasonally with climate, temperature etc. These cheeses can be unique and impossible to copy – a real expression of the ‘terroir’ of an individual farm.
Washed -Rind Cheese – these tend to be particularly pungent cheeses. They crafted in the same way as a traditional cheese, then during the maturation stage, they’re washed with a brine solution, or sometimes beer or cider. It encourages bacteria growth, gives a orange-red hue and farmyard-like smell. Definitely not cheese for the faint of heart!
Westmorland Sausage – our own recipe and a customer favourite. These hand-crafted sausages are herbier than a traditional Cumberland and ideal for cosy sausage & mash or toad in the hole.
White Pudding – also known as a Hogs Pudding and boasting oats, smoked bacon, red onion, cumin and spices, it’s a tasty alternative to traditional Black Pudding and most popular in the North of England and Scotland.