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Photo: Boys in Bristol Photography / Pexels
Photo: TBD Traveller / PexelsThe shopA counter, and somebody behind it
What a supermarket cannot do is look at what you are cooking for, how many people are coming and what you are confident with, and then hand you the right thing.
So ask. We would rather sell you a cheaper cut that will be better on the day than the one you thought you had to buy.
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Why come to a counter
- Cut to orderThicker, thinner, boned, rolled, diced or trimmed — say the word.
- Told how to cook itWhich heat, how long, and what to do with a cut you have not tried.
- Ordered aheadRing or message and it will be ready, especially before a weekend or a holiday.
- Nothing wastedBones for stock, trimmings for the dog, and cuts that cost less and taste better.
At the counter
The counter, the block, and what is in this week.
Photo: Christophe RASCLE / Pexels
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Photo: Rickie-Tom Schünemann / Pexels
Photo: jo / PexelsCooking what you bought
Take it out of the fridge half an hour before it goes near heat, salt it earlier than you think, and let a big piece rest afterwards for about as long as it cooked.
If you are unsure about a cut, ask at the counter. We would rather spend two minutes explaining than have you not come back.