Features 5 Features

Jorge Thomas of Swaledale Butchers explains how cut, fat, seasoning, temperature and cooking method affect the flavour and texture of steak.

While most reach for prime cuts, the secret to the perfect kebab lies in marbling and texture. George Ryle explores why Denver steak is the ultimate choice for the grill, the science of fat over fire, and why the often-overlooked ox heart is a brilliant alternative for those seeking a deeper, more robust flavour.

Jorge answers the steak questions that matter: ageing vs spoilage, why meat smells fishy, how to store and vacuum pack, what makes steaks curl and how to keep them flat, plus when to pat dry and dry brine for a proper crust. Clear, practical guidance from fridge to pan.

I strongly feel that the barbecue is a discipline, and when done well can produce sensational results. Swaledale produces some of the very best sausages and well fatted burgers known to mankind. I love such simplicity, and a great burger, well grilled, can be a divine experience. However let me take you and your barbecue to a whole other dimension, there is so much more to experiment with and enjoy!

Growing up on a dairy farm in 1970s Dorset and the Berkshire Downs, I developed a passion for hunting, fishing, and cooking. Inspired by my father’s foraging and my mother’s inventive cooking, I learned to see the outdoors as a source of delicious ingredients. This early love of nature and food continues to influence my game recipes, blending wild flavours with traditional cooking techniques.