The Butchers Block

A Quick Guide to Bacon Part 2 – Wet & Sweet Cured and Smoked Bacon

From fairly humble beginnings, when pigs were kept by almost every household, the bacon has developed to become a must have, versatile, comfort food that is also a profound treat for the senses. I hope you enjoyed the first part of our Quick Guide to Bacon, here is part two! Wet Cured Wet Cure dates […]
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A Quick Guide to Bacon – Part 1

We all love bacon… There is nothing quite like the intoxicating smell of it in the morning, it’s pure comfort and delight. Traditionally, cured bacon preserved the pork meat through harsh winters, when food was scarce and fridges were not available; nowadays we still carry on that tradition throughout the year with a few added […]
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What is The Lamb Shank?

Lamb Shank is a beautiful part of the lamb and perfect for slow cooking! Ok so… what is the lamb shank? The shank is the cut taken from the lower section of the lamb’s legs and can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may contain part of the […]
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Dry Aged Steaks and Wine Pairing

All you need to know about Dry Aged Steaks and Wine At Hugh Maguire Butchers we Dry Age our own Hereford T-bones, Sirloins and Ribeyes, in-store, using our Pink Salt Dry Ageing Chamber. But what is Dry Aged beef? Dry aged beef is meat that has been placed on a rack to dry for several weeks; only the […]
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Barbecuing a Leg of Lamb

Not sure about grilling a leg of lamb on the BBQ? Read this! Bone-in or boneless, butterflied or boned and rolled, a leg of lamb is a wonderfully rich piece of meat that makes not only a great Easter Sunday dinner, but also and incredible family BBQ! If you are not sure abut grilling a […]
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Everything you need to know about Dry Age Beef

And how our Pink Salt Dry Age Fridge work! Dry age beef is meat that has been drying (or hung) for several weeks; only the higher grades of meat, such as strip-loins, ribeyes, T-bones and sirloins, can be dry aged, as the process requires meat with a large and evenly distributed fat content. The process of dry-ageing usually forms an external […]
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