Cuts & Butchery

A practical guide to whole chicken weight bands from 1200g to 2000g, covering approximate portions, suited cooking methods and how poussin and boiler chicken differ from standard sizes.

An overview of the fifth quarter in butchery — beef, lamb and chicken offal — covering preparation, texture and the cuisines that commonly use these cuts in London kitchens.

A carcase-by-carcase guide to lamb cuts for professional kitchens, covering shoulders, legs, best ends, necks, breasts and chine and chumps, matched to typical cooking methods and service styles.

MEAT FEST's Game Birds category groups quail, poussin, corn-fed chicken and boiler chicken by cooking format rather than origin, from quick-roast single portions to long, moist-heat simmering for stock and curry.

A practical look at how chicken, beef, lamb and mix doner cones are built and behave on a vertical rotisserie, covering construction, heat, slicing technique and trim loss for professional kitchens.

A comparison of chicken fillets, thighs, legs and wings for foodservice kitchens, covering bone and skin differences, cooking tolerance and typical menu applications for each portion.

A carcase-by-carcase comparison of ribeye, sirloin, fillet and chateaubriand alongside slower-cooking cuts such as brisket and eye round, covering texture, typical cooking method and portion size for menu planning.