Skills

Introducing Bryce Lawson

With 2018 on our doorstep, the World Butchers’ Challenge will be heading to Northern Ireland in just over three months. 

Future stars on show

Businesses looking to attract the new generation of workers to the meat industry need to be exploring every avenue possible, and that includes having a presence at the many trade shows that take place over the course of the year. 

VIDEO: Quick Sausage Stew with Finnebrogue

To celebrate the Big Sausage Week, Meat Trades Journal travelled to Northern Ireland to meet with sausage producer Finnebrogue. 

Introducing Michael Dufton

Returning to the World Butchers’ Challenge for the second year is Michael Dufton of Knitsley Farm Shop in Durham. 

VIDEO: Why the Kernow Sausage King is getting behind the Big Sausage Week

As we get ready to enter October, the countdown to the Big Sausage Week is under way. 

RECIPE: Autumn comfort food with MOR Sausages

With what summer we had winding down, it’s time to replenish your cupboards and start thinking about some comfort food to keep you cosy in the autumn months. 

VIDEO: Why Britain’s Butcher’s Shop of the Year is supporting Big Sausage Week

With the Big Sausage Week just over one month away, Meat Trades Journal caught up with Walter Rose & Sons, voted Butcher’s Shop of the Year, to find out why it is important to support the event. 

Introducing Simon Taylor

With the World Butchers’ Challenge just over six months away, the British Beefeaters are sharpening their cleavers and getting ready to make an impact in Belfast next March. 

RECIPE: Pork in coffee-Chipotle marinade with vegetable rice

Designed for autumn evenings, coffee specialist Lyons has designed its own special twist on Mexican Chipotle. 

RECIPE: Confit chicken with chef Mark Walsh and Walter Rose & Son

Britain’s best butcher's shop of the year 2016, Walter Rose & Son, recently lent a helping hand in nurturing prospective butchers at Harvey Nichols in Birmingham. 

VIDEO: How to make Texan Link Sausages

Andy Benn of Scobie & Junor taught Meat Trades Journal how to make Texan Link Sausages. 

VIDEO: How to make Virginia Barbecue Pulled Pork

We caught up with chef Andy Benn to learn how to make Virgina Barbecue Pulled Pork.

Breaking down a lamb with Simon Taylor

We caught up with Simon Taylor, from Surrey Hills Butchers, to learn how to break down a lamb.

Skills: Cut it, cook it, consume it

Nowadays, butchers are expected to know where their produce comes from before it reaches their store. That forms part of the customer service advantage they have over multiple retailers. But what happens once they weigh that meat, wrap it, and send it home with the customer? 

Offering innovation to your customers

Innovation is key to success and butchers have an opportunity to offer this to their customers. Keith Fisher shares some creative solutions. 

A global affair: Travels with a freelance butcher

George Jephson has travelled the world, learning new butchery skills and applying them to the UK. He speaks to Meat Trades Journal about his experiences in the global meat industry. 

Advanced Butcher Apprenticeship gets government approval

The Butchery Employer Trailblazer Group (BETG) has received final government approval for the Advanced Butcher Apprenticeship. 

Creating the perfect porchetta

Kicking off our series of skills videos, the team at C Lidgates in London take us through the process of preparing a porchetta. 

World's best pork sausages for Team GB

The British Beefeaters took home the best pork sausage title at this year’s World Butchers’ Challenge. 

WorldSkills final six named

Cambrian Training Company has named the final six butchers who will be battling it out in the WorldSkills competition. 

Pure South Sharp Blacks aim to make it four in a row

As The British Beefeaters get ready to for the World Butchers’ Challenge next month, some of the toughest competition is bound to come from New Zealand’s Pure South Sharp Blacks. 

John Mettrick discusses apprenticeships

It would be fair to say that JW Mettrick & Son know their stuff when it comes to Butchery. 

Meet the Australian Steelers

We’ve already introduced you to the British Beef Eaters, who will be representing Great Britain in the World Butchers’ Challenge, but who will they be going up against to be crowned the best in the business? 

Indoor pig keepers may require a licence from the Environment Agency
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Pig producers offered environmental training

Pig farm managers are being offered the opportunity to benefit from workshops tailored to educate them about their responsibilities under the Environmental Permitting Regulations (EPR). 

Team UK record best-ever finish in International Young Butcher Competition

The UK International Butcher Team of Lucy Crawshaw and Joe Smith scored their best-ever result at the International Young Butcher Competition at IFFA in Frankfurt, Germany. 

James Martin’s staff trained in meat knowledge

Staff members at James Martin’s Manchester restaurant have become the first in the North West to be trained in meat knowledge and quality. 

Hannah Blakey won the Welsh heat of the WorldSkills butchery competition
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Winner of WorldSkills Welsh heat named

Sixteen-year-old Hannah Blakey from Leeds City College has been crowned the victor of the Welsh heat of the WorldSkills butchery competition.

A Pearson & Son Family Butchers launched a sausage making competition for local schools
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Top-quality butchers provide real life learning

Two butchers’ shops, which are members of industry body the Q Guild, the industry body representative, have been developing connections with local schools. 

Trainee chefs receive hands-on learning from top butchers

WH Frost Butchers of Manchester and meat wholesaler Hartshead Meats of Lancashire, both Q Guild members, teamed up to deliver an educational programme to catering students. 

Nuffield Farming Scholarship seeking applicants

Nuffield Farming is encouraging individuals in the agricultural industry aged between 22 and 45 interested in international experience to step forward.

New sausage-making world record set

An Inverurie butcher has set the new world record for sausage-making at the Grampian food festival over the weekend. 

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For the third year running, a grain fed cow won the World Steak Challenge. What do you think produces the best beef?