Butcher's Blog — sustainability

“Sustainable” is a word that is thrown around a lot these days, and while most companies are genuinely implementing sustainable practices, others just use it as a marketing buzz word. When it comes to fishing, the standard for sustainability varies from organization to organization, so with no set industry standard, we as the consumer are left to determine which seafood is caught sustainably, and which company is just using the phrase to sell it. Sustainability in fishing means the seafood is caught with minimal environmental and social impacts. In essence, when done correctly it prevents overfishing, minimizes impacts to other...

BEEF   CHUCK:Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck is a tougher cut, made up of fat and connective tissue, making it a good choice for braised dishes like beef stew or pot roast. It is excellent for ground beef. BRISKET:Beef brisket is basically the chest muscle of the animal, so it is tough in nature but one of the most flavourful cuts of meat when cooked properly – low and slow to break down and tenderize. SHANK:Commonly used in dishes like Beef Bourguignon or Osso Bucco, the shank comes from the leg. It...