What’s the cut? Pork Collar (neck fillet, pork ribeye) is a versatile and delicious cut of pork that seems to be overlooked on menus across the country. The pork collar essentially the same muscle as a ribeye in beef, it is a cylindrical muscle, weighing around 1.5-2kg and has a generous amount of flavoursome marbling […]
New York Deli, with a Shropshire Twist… The History In the late 1800s Romanian immigrants to New York City created something special. For years before in their home country they brined, spiced, smoked and steamed meat to help preserve it in the days before refrigeration. The main meat they used for this was goose. It […]
When Buttercross was in its infancy, we employed an incredibly experienced butcher to help us within the industry, however for all his experience he was shall we say, a slightly eccentric character. As we looked to expand our product range he was adamant that Black pudding would be our next best seller and he knew […]