One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!

Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.

Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos

Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.

We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy

We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.

The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.

We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.