Butcher Bio: James Morgan of Stilton Butchers
In the interests of globalization we’ve reached across the pond to feature a Briton butcher. Meat fans, please meet Mr. James Morgan of Stilton Butchers. The Morgan family runs a pretty sizable operation over there, 13,500 state-of-the-art sq-feet in Peterborough delivering to the restaurant industry like a UK family of LaFriedas, and direct to consumers via the web and phone straight out of the beautiful countryside in Cambridgeshire county (from where the cheese that is so good crumbled on a filet does not come, fun fact; another fun fact, Stilton Butchers gave away tickets to see the local football club, The Posh).
And if you want to see bacon (and you do, we know you do, we’ve seen the Google search numbers), they’ve got the real stuff. But we admire how they don’t get haughty about it, like some Brits do (they even offer a “streaked bacon” to their customers — and see below where James offers the most decorously magnanimous answer we’ve ever gotten from an Englishman when we’ve asked about American bacon).
Hails from: Peterborough England
Based/ shop located:
Unit 2 Reynolds Industrial Park
Stevern Way Edgerley Drain Road
Peterborough PE1 5EL
Mantra: Quality fresh meat delivered to you door
Favorite cut: Ribeye Steak
Most under-rated cut: Braising Steak
Favourite preparation: French Trim Rack of Lamb
Favourite side dish: Sweet Potato
Best offal: Lambs Liver
Worst offal: Ox Kidney
Favourite meat/beverage pairing: Ribeye Steak and a nice cold Beer
A knife should always be sharp.
The best part of a pig is the shoulder.
The main problem with American bacon is we don’t see it enough in England.
A hamburger should be cooked fully.
You can never have too many spices.
The thing most people don’t realize is that fresh chicken is not always more expensive than frozen, because by the time you take away weight loss from defrosting, the chicken breast will weigh less than when it was frozen.
Everyone should read a book on correctly cooking meat.
The best advice I ever received was, “Never sell something you would not eat yourself.”
The best advice I ever gave was, “Never sell something you would not eat yourself.”
