Thursday, 25 September 2014

Autumn Daze.

I really love Autumn for hundreds of reasons.  But from a purely professional perspective people get all excited about food and remember we're here after they have been gallivanting over the Summer months. I love the colours of the season and the nights start to draw in earlier. I also find that people tend to turn their thoughts to food.

At this stage we're thinking about thanksgiving for our American friends but also trying to inspire you to try something new. Come in and have a chat. Anything from..
Ox cheek, shin, ox tail,braising steak, lamb neck, pork rib  chops, the world is our oyster, sort of. Although I could get those in for you too, if you asked nicely.

Wednesday, 3 September 2014

What's your beef?

There is so much in the media at the moment about beef - is it good for you or is it bad?
There are two schools of thought right now about the glory that is cattle. Red meat is good for you, and the other red meat is bad for you.

Pros -
Tastes delicious
Looks so appetising
Rich in protein
Healthy fats in it
Contains Vitamins B12, B3 and B6
Also has Zinc, Iron and Selenium
Does not contribute to the risk of diabetes.
Variety of choice

Cons -
Risk of bowel cancer
Contains fat
Hardens blood vessels
Unsure of traceability
Livestock production has a huge impact on our planet
Animal Cruelty
Cost

Now everyone has their own opinions and it is important to remember that we're all entitled to them. But the thing is firstly everyone should have a balanced diet, a mixture and we must eat fresh when possible and try and understand where our meat is coming from. We're very lucky to have full traceability in this country and I trust my farmers implicitly and I like to think that you guys trust me. If you are 'fat conscious' then tell us - we can trim cuts or recommend alternatives to suit you. I try and get in lots of poultry, as that 'doesn't count' in terms of the cons that are mentioned.

The important thing is that we keep communication going - work out what is best for you. Even Huw and I don't eat meat every day!

In terms of the medical side of things - obviously I am not a doctor - but surely everything has pros and cons - even veg. We're constantly reading things about booze, coffee, food, exercise - for instance too much running can damage your knees, and even too much water is bad for you.

But it's like I always say. Everything in moderation. Including moderation.

Tuesday, 20 May 2014

Marmalade.

As if we all didn't have enough to do.
Fancy opening a cafe and delicatessen? Sure. Why not?

So we shall! It is called Marmalade. It is opening in a couple of weeks and we're all very excited about it.Whilst an extension of Charlotte's Butchery it is in fact run by my lovely little brother, Jamie and my partner in crime and general best friend for life Frances - baker extraordinaire. 

After the success of Cafe Beam up the road we're thrilled to be adding to the mix of destinations in Ashburton Village. 

What will be doing you ask?
Hot food, cold food, condiments, snacks, cakes, scones, tea, coffee, soups, sandwiches, light bites, good craic, canny atmosphere, and other exciting shenanigans. 

Watch this space. For the sheer comic value if nothing else....

Tuesday, 29 April 2014

Steaks.

So at the moment we have been really focussing on different sorts of steak.

The current favourite is probably still our classic T-Bone but more and more people have been wanting to try the Cote de Boeuf which is the rib on the bone. But we have also been encouraging our lovely clients to try alternative cuts such as Onglet, Butler, Tri Tip, and Bavette.

There is absolutely no reason why you can't get involved in the Summer Steak Fest. Most of our cuts also come with recipe cards, but we are always happy to give advice. So whenever you're ready to give it a go we shall be here waiting...

Tip time: This applies to Cote de Boeuf and Ribs of Beef.
So. There are cap on rib of beef and cap off, French trimmed. Now what's the point? Well as you can see the cap-off French trimmed looks lovely and very girly.

And of course, we will always prepare our cuts of meat to whatever specification you fancy. However I have a tendency to encourage you to have beef that looks more like this...It is is cheaper than the alternative AND you get more meat. The cap of the meat is incredibly tender and succulent. Not to be missed.

Thursday, 23 January 2014

Haggis.

In the shop we get incredibly excited about haggis and Burns' Night in general, for a start, it is normally an absolute hoot and we're all a little bit ridiculous. However we also like to try different things with haggis. For instance, Amelia and I have been looking at recipes for beef wellington with haggis instead of pate, haggis versions for cottage pie, haggis burgers and sausages. 

Essentially, it's a heavily seasoned minced meat - super versatile and definitely worth a try! I'd advise you not to be concerned about what it contains because at the end of the day who decided which bits of the animal were worth eating anyway? Some people find it odd eating something like kidney...which is fine and you may find it gross, but is it any less gross than a steak off your back...which is sirloin. I think it is best to immerse yourself in the flavour experience. And follow it up with a whisky..

Thursday, 9 January 2014

Nearly 1 yr old...

I want to thank everyone for their business over the festive period! We survived our very first Christmas - with over 400 orders that we definitely were not expecting. All of us were incredibly grateful for your patience during the mayhem of the 23rd and 24th of December, and I can assure you we were thankful! 

However, now we are in a brand new and exciting year! The shop turns a whole 1 year old on Saturday 18th January and we hope to be doing a few promotional things and of course we will be celebrating in true style (shocker). 

The beginning of the New Year makes one reflect on the previous one, and I have to say over the last 12 months I've never had so much fun in my life. We have tried to listen to everyone's comments, and taken advice from our customers to try and make the shop a nicer place to be and a better environment to chat in; from Vegetarians unsure about the meat to buy for their grandchildren, the mother who doesn't think she can cook very well - so we try to give her the confidence to try something new, the gentleman who has been told by the doctor he needs more iron but doesn't fancy steak, catering for large parties...(asking which shoes will be worn...) the list is endless. 

I hope we can keep on improving our service and making you smile & you never know what is around the corner...

THANK YOU.

Tuesday, 26 November 2013

Christmas Meat Hampers - a quirky gift idea.

These are just how we have set them but we can change items and also tailor your hamper depending on what you would like and how much you'd like to spend.

Winter Meat Hamper £50

2 x 500g Steak Mince
2 x 500g Stewing Steak
2x Ox Cheeks
1 x Ox Tail
1 x Ham Shank
2 x Duck Breast
2 x 500g Diced Venison

Protein Hamper £50
8 x Chicken Fillets
4 x 500g Steak Mince
4 x 500g Stewing Steak
4 x Fillet Steak
6 x Gluten-free Sausages

'Something Different' Hamper £50

2 x Ox Cheek
4 x Ox Tail
Lamb Breast Stuffed with Black Pudding
2 x Lamb Chump
4 x Beef Short Ribs
Pork Belly
1 x Ox Kidney
1 x Homemade Haggis
2 x split Pig Trotters