Butcher's advice

Choose the cut. Cook it well.

A straightforward starting point for getting the best from beef, lamb, pork and chicken.

Beef steaks

T-bone, rump, scotch fillet, eye fillet and porterhouse—best cut selection, heat and resting advice.

Leg, shoulder, loin rack and shanks, with the right cooking style for each cut.

Shoulder, loin, scotch and leg roasts, including practical crackling guidance.

Breast, thighs, Marylands, wings and whole birds, matched to reliable cooking methods.

Tell us your cooking method, guest numbers and timing. We can prepare the cut to suit.

Give cooked meat time to rest before carving so juices redistribute and the result stays tender.