Butcher Feature - Robert Alexander butchers Port Glasgow

Butcher Tips and Guides 1st Sep 2021

Meet the Butcher

Robert Alexander Butchers in Port Glasgow is the focus of our latest butcher feature. We spoke with the Owner Drew Mackenzie to get some insight into some of the burning butchery questions that might interest consumers looking to get the most out of their meat.

Robert Alexander Butchers in Port Glasgow is the focus of our latest butcher feature. We spoke with the Owner Drew Mackenzie to get some insight into some of the burning butchery questions that might interest consumers looking to get the most out of their meat:

1. If a customer is looking to buy a steak, but unsure about the best cut/type for what they need, what useful information can they give you that will help you guide their decision?

Information that would be rather useful and could be tactfully extracted from the customer in their journey to purchasing a steak would be:

  • Does the customer have an appreciation of steak? Is the bit of fat in the middle of the Ribeye a good thing for them? Is price an issue? What kind of size of steak do they need? How do they intend to cook it? Is it for casual or formal dining?

A good butcher will sell what he thinks is the best he has on the day. His 28 day matured Popeseye will be better than his 7 day matured Sirloin. A good butcher will make his customer happy, both when leaving the shop and again when eating their dinner!

2. What is your recommended cut/recipe for a dinner party for six?

That would depend if it's formal or informal. Formal, and you really can’t beat the Bone-in Rib of Beef and all the theatre that goes along with it. The carving at the table! An opportunity for them to let everyone know all about it! The butcher should offer as much information in this regard as possible. Informal, a Beef Stroganoff can be quickly pulled together, it has a degree of classiness especially when made with Fillet Tails. Can be cooked in advance with just a re-heat and the addition of the cream just before serving!

3. So what about for date night?

A Cannon of Lamb will always impress! Seal in the pan, ten minutes in the oven, rest, slice thinly, serve! More casual? Steak Sandwich Stir Fry – steak, onions, seasoning, served in a wrap! Can't go wrong. 

4. What about when working with a tight budget, any recommended cuts or recipes?

Two things come to mind immediately. The first is Steak Mince. A big pot. A kilo of Steak Mince bulked out with chopped tomatoes and loads of other herbs and spices to make a Bolognese. Spag Bol the first night, Pasta Bake the next, with enough left to assemble a really great lasagne as well. This is great economical food! The other is a similar idea. A big pot. Diced Stewing Steak bulked out with carrot, turnip and small new potatoes. Slow cooked to tenderness. Rustic and full of flavour!

5. Finally, give us your recommended cut of meat for the celebrated roast that so many of us enjoy?

A Point of Rump every time. Pot Roasted. A wee bit oil in the bottom of a heavy pan with some onions. Sear off the meat. Fill with water to about three quarter of the way up the roast, bring to the boil, then simmer with the lid on and cook for ages (2 to 3 hours). None of this pink in the middle stuff. This is melt in your mouth material. The Roast should be allowed to rest for a good while before slicing along the long face. Strain the stock and make your gravy with it!