Butchers: your meat-buying questions

What cut do I need?
Most dishes require meat that comes from a particular part of the animal. If you're working to a recipe, simply ask the butcher for the cut you require.

If you don't know which cut is best for the meal you're planning, ask the butcher for help. Most are experienced cooks themselves, or at least have eaten well (and they often have great recipe and cooking tips too!).

Can you make my joint ready for the oven?
If you're planning a roast, don't be shy about asking your butcher to roll and tie your joint too. Whether you want topside, belly, shoulder or leg, this involves the butcher putting a layer of fat on the cut of meat (if it needs one) then tying the joint with string to make sure it cooks evenly and stays in shape.

Can you trim off all the excess fat?
Butchers can trim meat to cut down on waste but often an even layer of fat on a joint of meat, chop or steak adds wonderful flavour during cooking. If you really want lean meat, try trimming the cut after you've cooked it.

Is it better to buy meat on the bone?
Often, yes. Meat that is matured (and cooked) on the bone should taste better because a lot of the flavour comes from the bone and the marrow inside it.

Is bright red meat the best?
The best meat isn't necessarily the reddest meat. Beef and lamb go a purplish-red when first cut but once the meat is exposed to oxygen it turns bright red. If the meat looks slightly brown it doesn't mean it's gone off—it's just been exposed to oxygen for longer. It's the sign of a well-aged piece of meat and often has better taste and flavour.

Do you sell organic meat?
You can buy organic meat at local butchers, at farmers' markets and through specialist organic butchers online.

How long has the butcher's meat been matured?
As meat ages, its enzymes start to break down its muscle fibres, making it softer. Maturing meat—beef for up to four weeks, lamb for up to two weeks—intensifies the flavour and makes the meat more tender. So, for some cuts mature meat is better. Check with the butcher.

Where is your meat from?
Local butchers often support local farmers, which means their meat isn't only British but often from just down the road—saving on food miles and benefiting animal welfare.

Does your meat carry the Quality Standard Mark?
The Quality Standard Mark on meat at your butchers is a guarantee that the meat is from farms where the animals are well fed and reared.