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A little ditty for the weekend (to the tune of the Van Morrison classic Brown Eyed Girl):

Rib Eye Steak

Hey what shall we cook
Days down by the lake?
On my sweet barbecue
Frying up a steak,
Laughing and a-flipping, hey hey
Basting and a-turning
In the smoky food fog with
Our, our steaks a cooking
Oh my, my rib eye steak
Oh, my rib eye steak.

Whatever happened
Tuesdays are so slow
No-one but Ken Bruce for company
On the radio
Standing at the block and cutting
Putting out some trays of meat
Chopping and a-slicing
Everything you want to eat
The star, my rib eye steak
Oh, my rib eye steak.

Do you remember when we used to grill
Sha la la la la la la la la la la dee dah
Just like that
Sha la la la la la la la la la la dee dah
La dee dah

So nice to cut some steak
I would like it for my own
I ate steak the other day
My appetite has grown
Cast my memory back there, Lord,
Sometime I'm overcome thinking about
Beef that's just fed on grass
Right there on my plate
Oh my, my rib eye steak
Oh, my rib eye steak

Do you remember when we used to grill
Sha la la la la la la la la la la dee dah
Eating beef that's fed on grass
Sha la la la la la la la la la la dee dah
Dee dah dee dah dee dah dee dah dee dah dee
Sha la la la la la la la la la la la la
Dee dah la dee dah la dee dah la
Etc.
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All ready for the bank holiday weekend? It's a scorcher down here today, but set for rain on Sunday (boooo!) but that won't put many people off! ... See MoreSee Less

Comment on Facebook

Lol we sold out of burgers, must have done 4/5 thousand this week ,two customers had 2700 between them πŸ‚πŸ‚πŸ‚

What Area are you Elizabeth?

Hope that's catering! One big garden party otherwise lol :) I'm in Sussex, about half an hour from the coast and it's glorious!

Lucky you lol , yeah one lot for the Millennium Stadium in Cardiff i don't know who had the other's, make sure you put plenty of sun cream on 😎😎😎

I'm so pale I can burn indoors lol! I'll be getting the factor 60+ out!

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2 weeks ago

Jonny Farrell

How do everyone, a friend of mine is looking to find an apprenticeship around the Stafford area. Anybody know of anything? Cheers ... See MoreSee Less

Comment on Facebook

This is a good place to start: www.gov.uk/apply-apprenticeship or have a look at this article, which has links to training providers who may be able to point him in the right direction: butchr.net/butchery-apprenticeships-the-new-trailblazer-scheme/

2 weeks ago

David Berry Jones

Beef wholesale next week ... See MoreSee Less

Beef wholesale next week

2 weeks ago

David Berry Jones

Wholesale lambs next week ... See MoreSee Less

Wholesale lambs next week

2 weeks ago

Jamie Baker

Meat loaf back on the counter this weekend, Stuart Bebbington just wrote this awesome A board! ... See MoreSee Less

Meat loaf back on the counter this weekend, Stuart Bebbington just wrote this awesome A board!

Comment on Facebook

"I would do anything for meat". Briliant!

Nice one Jamie A good meatloaf and a decent bread = a good sandwich Must admit we do one and it is a good seller

Ok, a little disclaimer: I have a strange knack for re-writing song lyrics on a meat based theme, and this is a very long song so I've only done a bit, but enjoy singing this one at work: And I would do anything for meat I'd run right to the fridge and back I would do anything for meat I'll never go veggie and that's a fact And I'll never forget the weight On my scales right now Oh no No way And I would do anything for meat But I won't eat quorn No I won't do... And some days this job ain't easy And most days it's bloody hard Some days we take sod-all And these are the days that never end And some nights my back's on fire And I'm drinking whisky on ice Some night's dinner's like nothing I've ever Tasted before, or will again And maybe I'm crazy In this job, you have to be I know you can smell me So could everyone on the bus...

What's the best thing you ever vac-packed? You know those slow days where everything's done, the sun's out and no-one's in the shop... My favourite is probably eyeballs behind the lenses of some glasses that had been abandoned in our lost and found for years. We hung them in the fridge at eye level :) We also did an egg, but disappointingly nothing happened, it stayed intact, which in itself is quite interesting! ... See MoreSee Less

Comment on Facebook

When Watership down the film came out we had a rail of fresh rabbits hanging In the window with a sign on them saying --- you've read the book and seen the film -- now you can eat the cast

Lol sorry vac packed someone's trainers ,not a good idea it cracked the soles

We always loosely vac pac the calculator, lasts forever then πŸ‘

Flies... They pop

2 weeks ago

Jamie Baker

Boned this beauty out on Tuesday, so tender! ... See MoreSee Less

Boned this beauty out on Tuesday, so tender!

2 weeks ago

David Berry Jones

Bought today Ruthin market πŸ‘ŒπŸ‘Œ ... See MoreSee Less

Bought today Ruthin market πŸ‘ŒπŸ‘Œ

2 weeks ago

Jamie Baker

S J Bebbington Butchers
Today's counter, a few gaps to fill but not too shabby for a Monday
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S J Bebbington Butchers

3 weeks ago

Jamie Baker

Say hello to my little friend ... See MoreSee Less

Say hello to my little friend

Comment on Facebook

That is the coolest thing ever!

He's ace ain't he. I've had him for a while but Julie got me the Butchr base last week.

My wee pal! Best present ever!!

Nice face! I'm rocking the standard head but considering going custom

2 weeks ago

Jordan Hanley

Hi I've just joined. Butchering for the past 10 years with a lot of passion for the trade. Thanks for the add.

Was anyone at the Scottish meat trade show today in Perth?
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Comment on Facebook

Nice to see you here Jordan, hope your well mate

Yeah a was there good day

Great show ,had a good day at Perth ,didn't win anything though.

We won west of Scotland pork sausage champion πŸ†

I was there Jordan Great show Good to catch up with others Devro link challenge was good too

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2 weeks ago

David Berry Jones

Sending down to Cardiff Welsh beef lamb ... See MoreSee Less

Sending down to Cardiff Welsh beef lamb

Comment on Facebook

Lovely looking beef

2 weeks ago

Jordan Hanley

A couple of pictures of the rib steak I cooked for me and the wife on Friday #primescotchbeef #dryaged. ... See MoreSee Less

A couple of pictures of the rib steak I cooked for me and the wife on Friday #primescotchbeef #dryaged.

2 weeks ago

David Berry Jones

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Comment on Facebook

Top right, on the BBQ... lovely :)

Wouldn't mind roasting the second in from the right (bottom row) for a Sunday dinner!

2 weeks ago

Jamie Baker

Who's using black string? Seems to be popular this year. Looks good on some cuts of beef and lamb but really not sure after that. ... See MoreSee Less

Whos using black string? Seems to be popular this year. Looks good on some cuts of beef and lamb but really not sure after that.

Comment on Facebook

We have to use blue for anything we tie for the Celtic Manor hotel, then blue for pork ,red for beef and green for lamb ,and white for anything else ,we also use different coloured bands and netting ,confused ? Lol me to

wow! lol, that sounds like a lot of work when it comes to tying, we normally just use white and some green/white bands. Had our first ball of black in last week but we're really unsure on it

I've never seen black string before ,mind you I expect I will, the Celtic Manor wanted it blue so they could spot it easier when it was cooked

It's a big new trend, they've been using it in France for a while, the Q guild picked up on it and it's being used more and more here

and that makes sense with Celtic Manor I guess

I'll Have to see if I can persuade my boss to try it ,thanks Jamie

I'd imagine your sundries provider will fix you up with a single roll to try, that's what we did

Lol he'll like that ---- especially if it's free

Black string on a well-done joint might be hard to spot, but if it puts people off cremating their sunday roast I'm all for it!

Lol I never thought of that ,i think you've got a point there Elizabeth, i saw the email you sent our technical manager, thanks for answering, i wasn't trying to get you a job at our place lol,although we need someone, i just thought she might be able to let you know what qualifications you need to get started

Ah right, not sure I can afford to do a course at the moment but it's worth bearing in mind for the future (lottery win lol!)

Good luck with that ,we can't even get one number

Who supplied you with that Jamie? I like it. We too colour code everything blue/pork green/lamb red/beef.

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2 weeks ago

Stephen Miller

Congratulations to the 2017 Scottish Haggis Champion, sponsored by Hamlyns Scottish Porridge Oats and Oatmeal, Stuart Houston of J.B Houston, Quality Butchers in Dumfries and Galloway! Whats Going on ?
Reserve Champion was Findlay's the Butchers Portobello, Third place went to the defending champion McCaskie Butchers.
Regional winners are at craftbutchers.co.uk/story.php?t=2017_Scottish_Haggis_Champion_&ID=2403
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2 weeks ago

Stephen Miller

Scottish Craft Butchers Awards 2017: Ready to Cook category sponsored by ScobiesDirect. Best product was Stroganoff Onion Bombs from The Buffalo Farm. Diamond and Gold Awards are listed here. #Dewars2017 ... See MoreSee Less

3 weeks ago

Jamie Baker

Verstegen Cajun Salsa sauce is sensational, can't get enough of it πŸ‘ ... See MoreSee Less

Verstegen Cajun Salsa sauce is sensational, cant get enough of it πŸ‘

3 weeks ago

Jamie Baker

Do you wrap your steaks with film like this? Seeing it done a lot recently, not sure on it? ... See MoreSee Less

Do you wrap your steaks with film like this? Seeing it done a lot recently, not sure on it?

Comment on Facebook

Hiya Jamie I can't really see the point other than for display purposes Once you take the film off to cook the steak it will go back to its natural shape

I'm with you there Mark Ogilvie, seeing it a lot with fillet steaks too. I don't think it looks any better wrapped up like that. I asked because I wondered if there was another reason it's done, can't think of any myself

I've worked in a couple of places where steak only really sells at the weekend (high street...) and we used to wrap our whole steaks to stop them drying out over the week, but it's a bit wasteful to wrap it for the sake of wrapping it. Makes no difference unless you're using catering clingfilm, which will withstand bullets and might help keep the shape in a water bath/oven

We do it for chef's guys for the simple fact they can al a cart plate a circle, we don't sell them in the shop this way

3 weeks ago

David Berry Jones

All quality handy weight full traceability beef an lamb ... See MoreSee Less

All quality handy weight full traceability beef an lamb

3 weeks ago

Dave Ward

Jamie Wards Traditional Family Butchers.

We are looking for a butcher to join our team at our shop based just outside of Wrexham, North Wales. A busy butchers and deli with an emphasis on whole carcass local welsh beef and lamb, oven ready product and homemade pies. Wages based on experience. For any information ring Jamie on 07802652800 or myself on 07875851043
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Jamie Wards Traditional Family Butchers.

We are looking for a butcher to join our team at our shop based just outside of Wrexham, North Wales. A busy butchers and deli with an emphasis on whole carcass local welsh beef and lamb, oven ready product and homemade pies. Wages based on experience. For any information ring Jamie on 07802652800 or myself on 07875851043

Comment on Facebook

Looks like a nice setup Jamie Hope you are successful in finding the right person to join your team

3 weeks ago

Jamie Baker

Nice to visit Dalesman HQ today, great & genuine people making quality seasonings. Look out for a full write up in the magazine. ... See MoreSee Less

Comment on Facebook

Glad you enjoyed, thanks for taking the time to come over.

3 weeks ago

Jamie Baker

Looking forward to visiting Dalesman HQ tomorrow. Look out for updates here and a full write up in the Butchr magazine ... See MoreSee Less

Comment on Facebook

Going to be some great products for you to try

Fantastic! Can't wait

Keep me updated so sorry to let you down was so looking forward to it x

4 weeks ago

David Berry Jones

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Comment on Facebook

sirloins look great

Your right Jamie It is a never ending debate Which will never be won

3 weeks ago

Stephen Miller

Six days to go until Scottish Craft Butchers Trade Fair in Perth. All taking shape nicely for the butchers big day out!
Featuring Meat Skills Scotland, the Devro Linking Challenge and a special display by our guest Garrett Lander from Limerick, Ireland #Dewars2017 #MeatSkills2017
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4 weeks ago

David Berry Jones

Jones brothers wholesale butchers ... See MoreSee Less

Jones brothers wholesale butchers

Comment on Facebook

Have they got the Hal-Al stamp on them ? We had U.K lamb short fores in last week covered in them

3 weeks ago

Jamie Baker

Check out this amazing pork pie Karen Brown made yesterday! A work of art for LFC fans 70th ... See MoreSee Less

Check out this amazing pork pie Karen Brown made yesterday! A work of art for LFC fans 70th

4 weeks ago

Jamie Baker

Just tried this great biltong, new recipe from Stuart Bebbington. Anyone else stocking south African products? Big sellers this time of year. ... See MoreSee Less

Just tried this great biltong, new recipe from Stuart Bebbington. Anyone else stocking south African products? Big sellers this time of year.

Comment on Facebook

I tried biltong last year as we had a few SA customers, but most of them made their own, but you've reminded me to get the stuff together to make some at home, can't get enough!

The story itself is a bit old, but it would be interesting to see how many people sell alcohol as well as meat. Obviously most farm shops are licensed, but is it something you have thought of adding to the range? Lots more people are into food and wine/beef matching so it could be a good upseller? www.thecourier.co.uk/fp/news/local/dundee/388133/388133/ ... See MoreSee Less

Comment on Facebook

That's an interesting story. We've considered trying alcohol before but there's a really well stocked co-op right next door. I think it'd be great in more rural areas, especially if partnered with local producers

Hi ya ,Elizabeth has our technical manager been in touch with you yet ?

It's something we considered a couple of years ago in Steyning, as there's loads of small breweries and wineries in the area, and one of the brewers lived opposite the cutting room which helped! Sadly, the license meant having to employ another member of staff to prove there was always someone around to prevent shoplifting and the council rejected it, but I reckon it would have worked

I've had 4/5 off license licenses, when I was a store manager on the co-op, you have to have some sort of a lock up in your warehouse and be fully conversant with the licensing laws ,the local police usually Have a license officer and they can be really helpful, you have to see them anyway because you have to have a police check done on yourself and premises, then if everything is ok ,you go to the magistrates court and they will quiz you on the licensing laws if everything is o.k., then they will grant the license, and it is the premises that is licenced not the person ,so if you go somewhere else you have to do it all over again

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