The Butchers Block

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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Best meat cuts for your BBQ

Best meat cuts for your Bank Holiday BBQ: sirloin, pork neck fillets, dry age rib-eye and more! Looks like the sun is going to make a badly wanted appearance this Bank Holiday weekend so waste no time, take your BBQ out of the shed, give it a good clean and enjoy the long weekend. We […]
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