'a tedious steak post..'

Been thinking a lot lately about raw meat. Why you can have beef practically still alive but chicken has to be cooked to death and people are still very fussy about pork. One reason why beef is less likely to carry bacteria is because lots of bacteria spreads near the bones, so if the meat is closer to the bone it is incredibly handy if not convenient for the bacteria to spread throughout the whole carcass. According to some sources our stomach 'can handle' the bacteria found in beef, whereas the salmonella in chicken is obviously incompatible to our constitutions, and naturally, if one is pregnant one avoids all fun like booze, blue cheese and rare steak. Many people think that leaving a steak rare gives it more flavour. I'm not sure, I would have thought it added to the texture. And as for this argument about which steak is the best. Well, firstly there is no best. It's all on what you like. Don't be fooled by a TV chef or even your local butcher (OMG?!). For me I love onglet - skirt steak, quick and easy and the flavour is phenomenal. The taste and satisfaction of steak is in the chew. Chewing is what draws out anything from the sense. But I will say this, which of the steaks has the least amount of chew...what's that? oh, yeah - the most expensive...fillet.

gb

'judging the London Farmers' Markets sausages..'

I'm pretty sure that the peasants that created the 'sausage' never imagined they would be the subject of a competition. Especially not one being judged by food critic Charles Campion, chef Alan Stewart (Manson) & Fergus Henderson (St John's). And like those peasants I felt I was such a lucky girl to be among them.

400 votes in total for the #loveyourlocalsausage extravaganza. This was made up entirely of people who have stalls and make the community of London markets. The competition itself was more of a celebration of all those creative foodies that set up their stalls through sunshine and the worst of English weather. True dedication to their produce. Which I have to say is admirable. 

So as a judge we got to taste the top 5. It was a tough decision. The level of skill and quality of entrants was astounding. As a butcher, I spotted craftsmanship, carefully chosen ingredients, fresh herbs and organic/free range pork. I also clocked the products lacking in these too, but they all had something that made them stand out as an enjoyable product. 

Talking to Cheryl who runs London Farmers' Markets (@queenofmarkets), I got a strong impression of one overall feeling: passion. this is something that London Farmers have in abundance. I have valued farmers and agriculture my entire life. And I was overjoyed when I heard of their presence in a city so busy as London. 

It was a pleasure to be asked to judge the competition. I am in awe of you guys. Keep up the great work. And - incidentally you're all winners.

gb 

'it runs in my family! I had no idea..'

A week. I lasted a week. Right. So Lent was a huge fail. I just found I was eating too much junk. This is how we know I am most definitely a butcher. Not a chef. I mean, I did lots of research and found loads of appealing vegetarian recipes. But I lacked the patience to carry them through. So I'm a let down basically. And the customers enjoyed a good giggle at my lack of success.

However, something exciting did happen last week; my Grandmother sent me a cutting from a Northumberland newspaper and lo and behold this included a photograph of a butcher's shop from the late 18th Century. This shop belonged to my great, great grandfather. So as it transpires it runs in my family! I had no idea! Really geeky but I was quite intrigued. As we can see in the photo he clearly enjoys his work. But how awesome does the shop look?! All the meat hanging in the window, displaying different cuts. Even now though,  in all of the shops I have worked in most have been involved in the local community. They know what is happening in the lives of the people that shop there. We value ourselves highly in taking the time to talk to whoever comes through the door. Yes, obviously we are there to flog the produce. But we genuinely do want to meet your needs and ensure friendliness so that the customer will return. And more often than not: they do.

gb

'a not so splendid idea..'

I have decided to give up meat for Lent. What the actual hell. We are on day 2 and I'm already deeply regretting it. I have given up meat at work and at home at any rate. I have given myself 2 loop holes. Number 1 is I plan on going to J Baker's (a restaurant in York which I could never afford when I was a student - and I had already booked the table before coming up with this mental idea) and the other is a Sausage competition for London Farmers Market #loveyourlocalsausage - but that's it! For 6 weeks. And obviously I'm around meat all day so actually this is a bit bloody tough (no pun intended..)

So why? Why would I put myself through this? Well It's a few things really but I always give something up for Lent, since I am a theology graduate (last year it was booze but my friends refused to talk to me for 6 weeks...). But lately, I have been aware that I have taken for granted just how readily available meat is for me. Often in a day I will have sampled (I emphasise sample) beef, pork, lamb, poultry, game...or at least 3 of the 5.. it shouldn't be this easy right? At the end of the day if you have decent, fresh ingredients - that's all right? Well we'll see, not sure how interesting posts on a butcher blog will be with another 5 posts meat free still to come...

We'll see...maybe I shall be inebriated for the duration instead..

gb

'a ducking good birthday..'

On Sunday we ventured to Manson on the Fulham Road to celebrate my birthday. We chose this restaurant after being told fantastic things about Alan Stewart, the head chef. I had beef tar tar which was superb and massive - but I could eat that tar tar all day.. Then I chose to have the hake which was cooked beautifully with green leaves and citrus to accompany it.. Mr H had celeriac soup and pork which was cooked to perfection.

Alan also treated us to a melody of duck too which included the heart, a terrine, a duck breast, a duck egg and toast fried in duck fat - this was rich but delicate and the flavours worked really well. I also loved how he was displaying how much variety you could get off one carcass. Afterwards he came over to say hello but he was also able to tell me exactly where his meat was coming from, that his vegetables were being grown in the 'Manson Allotment' - this I loved. He was, however unable to tell me the breed of pork he was using - but I appreciated that he didn't make it up, he admitted he had no idea. This honesty is uncommon for a chef in a kitchen. It is even less common in a butchery. So I say, many thanks to Manson and Alan for making my birthday memorable but also good, honest, English food.

gb 

'FT used to stand for the Financial Times..'

I have now celebrated 1 year of butchery. It has gone so fast but also, can not believe it's just a year. A day in the life of a  butcher speeds past because your day is sectioned. Open up, deliveries, set up, orders, deliver, shop keep, tidy up, clean up, cash up. You barely have time to turn around. It is bonkers. And manic.

It's like a different way of living. I remember before I started FT (French trimmed) stood for The Financial Times. Let me tell you -  I knew more about the pink newspaper... These days I even have an opinion about French trimmed. Naturally it looks most appealing when bits of the bone are exposed and dainty to pick up, but what about the meat that we recklessly abandon when we trim and discard? Oh, and what's that? It actually works out cheaper if you don't get it trimmed - sometimes looks aren't everything..

Speaking of looks...PPE once upon a time stood for Politics, Philosophy & Economics - not Personal Protective Equipment. People think women are put off by the meat, blood and the dead animal stuff (technical term). Nope. The thing that has put women off butchery in the past is without a doubt..the shoes. You have to protect your feet - but why do the shoes have to be too damn practical? I have learnt as with most things in life: you have to work with what you've got.

Here's to another year of butchery...think I might treat myself to some new boots..

'darling it's cattle..'

Beef. Beef comes from cows. Cows are four legged creatures usually with a black and white patchy thing going on. This is what we eat, right? Wrong. So, so very wrong and until about 6 months ago...I had no idea just how complicated this whole situation was. So I'm talking to my mother (ace agricultural consultant) and I find myself saying 'so beef doesn't come from cow?!' my mother in true style quips, 'darling it's cattle'. I sit there for about 30 seconds dumbfounded. And I then fire questions at her like I'm some sort of machine gun. She answers them, diligently and I thought I'd tell you what it boiled down to.

Cows are actually for dairy, you wouldn't want to eat it...well you might, but it is not the done thing and it is stringy and tough. Likewise you wouldn't want milk from a heifer. The best meat we consume is heifer meat. Girly cattle. More meat on the bones and less weight in bone structure (AND less work for the butcher). Now I know we all like to know more about super market meat, and why it is cheaper. Well it is also because supermarkets will use steer or bullock meat i.e the male counterparts to the more favourable heifer: girly beef. Well I feel much better now, don't you?

gb