Buyer Guides
Guides for Professional Kitchens
Practical guides on cuts, portions and wholesale ordering from the Meat Fest team.
Cuts & Butchery
Diced and Minced Lamb and Beef: Choosing the Right Cut for Curries, Kebabs and Burgers
How to match diced and minced lamb and beef to the dish: slow-cooking cuts for curries, lean dice for shish, and mince with the right fat and grind for kofte and burgers.
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Trade Guides
How to Order Meat Wholesale in London: A Buyer’s Guide
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Cuts & Butchery
Whole Chicken Sizes Explained: From 1200g to 2000g
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Cuts & Butchery
Offal and the Fifth Quarter in Professional Kitchens
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Trade Guides
Meat Portion Yields: Estimating Quantities per Cover
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Kitchen Practice
Cold Chain and Meat Storage for Commercial Kitchens
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Cuts & Butchery
Lamb Cuts Explained: A Guide for Professional Kitchens
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Cuts & Butchery
Game Birds on the Menu: Quail, Poussin and Boiler Chicken
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Cuts & Butchery
Doner Cones Explained: Chicken, Beef, Lamb and Mixed
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Cuts & Butchery
Chicken Portions for Foodservice: Fillets, Thighs, Legs and Wings
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Cuts & Butchery
Beef Steak Cuts Compared: Ribeye, Sirloin, Fillet and Chateaubriand
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Pricing is commercial and quoted on request.