Meet the Butcher
John Fleming from The Cross Butchers in Kilsyth gives us his top tips of what to buy from your local butcher.
1. What information from a customer is most useful for you to recommend the perfect roasting joint?
Firstly we would ask the customer how many people they are feeding, their preferred meat and also how much they would be looking to spend as cost of meat can vary. Also we would ask what occasion they are celebrating, or if they are just having a traditional family Sunday roast. For a traditional Sunday roast I would recommend a Sirloin roast of beef.
2. Your customer has just bought a new slow cooker, which cut would you recommend?
I would recommend shin of beef, as if this is cooked in the slow cooker for a length of time, it will come out very tender and can be used as casserole, or bourguignon which can be braised in red wine, with a beef stock.
3. Your customer wants to cook something hearty they can enjoy after a long Spring walk. Which dish and cut type would you recommend?
I would recommend pork medallion served with asparagus and apricot relish, as this is fresh and light for a spring afternoon.
4. What’s the best way to cook a Scotch Lamb steak?
One of my favourite ways to cook a Lamb Steak is marinate the lamb with rosemary and balsamic vinegar and serve with minted runner beans and new potatoes.
I would pan sear the lamb for 2-3 minutes each side to give it a juicy but crisp edge.
5. What is the most important thing to you about the meat you sell?
The most important thing for me about the meat we sell, is that is is all locally sourced and is all matured for 28 days so that the quality and texture of the meat is the same all the way through. Also to make sure the price of the meat is priced reasonably for a wide variety of our customers. All the meat is met to our level of the customers satisfaction.