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PLENTY �
Don ' t stick to the same cuts of meat . Be adventurous and try something new
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Where to buy Contact the West Stour shop 01747 838 881 , or the Somerton shop 01458 272 777 . Or shop online at : www . bmv-butchery . co . uk
You sell hanger steak – would you say it ’ s an underrated cut ? The skirt meat is one of my favourite cuts , and the hanger skirt is very underrated . One of our main things over the past year has been introducing these cuts of meats to customers . We generally marinade it in Worcester sauce , salt and pepper , and different spices ( sometimes Cajun ), because it adds a unique flavour to the meat . You can cook it for two to three minutes either side and the flavour is amazing . The difference between a piece of skirt and a fillet could be half the price .
Can you give us some expert knowledge on what makes a good sausage ? We would use pork from a breed such as a Gloucester Old Spot or Large Black . It makes the best sausage because of the fat content within the meat . You want about 80-85 % meat , about 10 % fat and the rest would
be made up of seasonings . The key part of making a good sausage is that the sausages need to be hung for around 24 hours – you want them to dry out a little . When you cook them , they hold their shape a lot better and the flavour is intensified .
When is the best time to eat lamb and what should people be looking out for when they buy it ? People like the sweet flavour of spring lamb in May and June , but some customers want a lamb that ’ s coming up to hogget [ between one and two years of age ]. If you were to buy spring lamb , the meat would look quite pale , but as the months go on , and you ’ re getting into hogget , the meat is going to be a lot darker . You should be looking for a little fat covering because that ’ s going to add to the flavour . We hang lamb for between 10-15 days .
As for the pork , how important is it for the pigs to have access to the local mushrooms , acorns and truffles ? It adds a lot of flavour , especially in the shoulder which has got the marbling running through it . The flavours of what they ’ ve been reared on intensifies the flavour – you ’ ve got an added hint of something that adds to the pork .
People need to be looking for pork that ’ s got a good centimetre of fat cover on a steak or a chop . On the leg or shoulder joint they should be looking for the marbling . The colour of the meat shouldn ’ t be too pale – it should be a little darker than what you see in the supermarket .
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