Advice from the Experts How to Cook the Perfect Steak First, choose your steak Fillet is the most tender and expensive of steaks, but can be a little tasteless. Sirloin and Rib Eye are a little less tender, although if they’ve been dry aged they will still be tender enough, and the fat cover and
Well another week is here, and we would like to introduce you to a new recipe inspired by the magnificent Jamie Oliver, which is a brilliant easy tea and a meat which is underestimated in chicken! Chicken is flavoursome relatively cheap compared to other meats and is easy to prepare and cook. (Jamie Oliver, 2017) Just watch the video
We are proud to announce that another member of our executive team has been duly elected Graduate Member of the Institute of Meat. Max has been with Anderton’s since 2013 and joined the Institute of Meat in January 2017, we encourage all our staff to join the Institution as it offers support to all industry
Why not try this fantastic Jamie Oliver recipe for roast pork loin, complete with crackling! Absolutely delicious, pork is traditionally cheaper than other types of meat, and not forgetting the wonderful taste it possesses. Get yourself down to one of our shops today or simply order online and try this fantastic recipe for the incredible
Anderton’s Butchers hand make all our sausage on our three sites, we make a large selection of sausage with various flavours, and our traditional pork sausage which has been made using Brendan’s secret recipe for over 40 years and we sell thousands of the sausages week in and week out which is a testament to
At Anderton’s Butchers we pride ourselves on sourcing the finest local produce, from our meat to our black puddings. And we are proud to use The Real Lancashire Black Pudding Company as our supplier of traditional black puddings. The Real Lancashire Black Pudding Company is a family business dedicated to producing the highest quality products.
