Journal

Apr 14, 2022

Slow-cooked lamb shoulder with anchovies, garlic and rosemary recipe | The Ethical Butcher

Serves 6 (with leftovers if you're lucky) Ingredients: 2kg regenerative, 100% pasture-fed Ethical Butcher lamb shoulder 4 large organic cloves of garlic, thinly sliced 8 anchovy fillets in olive oil, sourced from the Bay of Biscay (find in Spanish supermarkets)...

Nutrition · Mar 24, 2022

Our seaweed, salt and pepper seasonings | The Ethical Butcher

You might have noticed we use a seaweed, salt and three-pepper mix as the basis of our seasonings and as a standard for our sausages. If you're wondering why we would include seaweed as a seasoning for meats, there are a few...

Environment · Ethics · Nutrition · offal · Mar 17, 2022

Introducing the Well Balanced Range | The Ethical Butcher

We are excited to announce the launch of our Well Balanced Range, a collection of our most affordable cuts offering the highest levels of nutrition with absolutely no compromise on ethics and impact. This range is for everyday eating, feeding...

Environment · Ethics · nature · regenuary · Feb 24, 2022

The destruction of livestock farming | The Ethical Butcher

By Teri Clayton – Founder of My Biome Box We need to make a stronger case for natural solutions. We must take a stand against the destruction of resilient, healthy, life-enhancing farming systems. We need to move beyond germ theory and...

Cow · Nutrition · Recipes · Feb 23, 2022

Why do we dry age beef? | The Ethical Butcher

Us humans have very strong stomach acid. At a Ph of 1-2, it can be stronger than the acid in a classic lead-based car battery. Why dry age meat? Early humans might first have started cooking their food to make carrion safer for them...