December Butchers' Specials

December Butchers' Specials

As a whole-carcass butcher, we are committed to supplying nose-to-tail produce - not just the prime or popular cuts, but every part of the animal. Achieving balance in the rate at which we sell all parts of the carcass, known as 'carcass balance,' is the holy grail of whole-animal butchery and a delicate craft.

We’re proud to work with restaurants that celebrate fresh, high-quality food and have the skill to prepare a wide variety of dishes. As our community of chefs evolves their menus and introduces exciting new blackboard specials, certain cuts see higher demand. This dynamic calls for flexibility to maintain balance in our whole-carcass butchery.

13 products

  • Bacon Mince AKA Bacon Rain
    Bacon Mince AKA Bacon Rain

    Bacon Mince AKA Bacon Rain

    125g

    Offer

    £1.70 Save £0.30 Was £2.00

    Bacon Mince AKA Bacon Rain

Festive Feasting Inspiration ✨Indulgent Cooking for the Run-Up to Christmas

It has come round quickly this year - that unavoidable, slightly oppressive event in the calendar: Christ’s birthday. Unfortunately, in the year of our Lord 2024, the festive season has grown into a behemoth. Shops and supermarkets seem to start focussing on it from the beginning of November, with Black Friday sprawling across a fortnight. That said, there is still joy to be had in the ‘silly season’, particularly in the food, drink, and conviviality. With reunions and celebrations aplenty, it’s the perfect opportunity for ambitious, indulgent cooking. So, don your apron, roll up your sleeves, and get stuck in.

Roast Rump of Beef: The Perfect December Sunday Lunch
With birds on the horizon for Christmas Day, if you’re looking for Sunday roast inspiration throughout December, then our rump of beef is an excellent choice. Start with a short blast at high heat, then slow roast at around 140°C. The result? A perfectly pink joint of beef with a beautifully rendered layer of fat. Pair it with seasonal brassicas, root vegetables, a stack of Yorkies, and a tray of roasties, and you’ve got yourself a serious Sunday lunch.

Venison Pasty: Party-Ready and Packed with Flavour
We always encourage making the most of venison during this time of year. Our Venison Pasty Recipe is epic for party food, especially if you make them bite-sized. Alternatively, our diced venison works exceptionally well in a curry - try substituting it in a North Indian-style dish for a rich and hearty winter warmer.

Featherblade Steaks: Braised to Perfection
For a different beef cut this December, consider our featherblade steaks. Unlike their cousin, the flat iron, featherblade has a thick ribbon of sinew running through the middle. With a long, slow braise, this sinew transforms into the most delightful, gelatinous joy. It’s perfect for classics like boeuf bourguignon: braised beef in a red wine sauce with lardons, onions, and mushrooms, served over a generous dollop of buttery mashed potatoes. Cooking doesn’t get better than this during the festive season.

This December, embrace the joy of cooking and let the seasonal specials inspire your celebrations!

Benefits of Swaledale Butchers