Category Archives: Celebrity meat related names

Meat Raffle

Meat Raffle with Al Murray

DAVE  the digital channel has produced six one-hour episodes of Al Murray’s “Compete For The Meat” – based on his 2010 sell-out Edinburgh Festival show.

Four teams take part in each episode and the series started earlier in May.

This new series sees Al back to his best. You may remember his face from his legendary Pub Landlord  pub quiz show.

And that’s not all – like those quizzes your mum and dad used to take you to back in the day, teams compete for a side of meat. It’s television’s only meat-based quiz show. I’m sure there is a huge market for a Saturday night meat raffle shows.

The ‘steaks’ are high as the Guv’nor himself asks the questions to four teams of two, who play for the honour of taking home a frozen chicken and the accolade of being slightly smarter than the competition. Runners-up can expect to walk away with sausages, while the only thing the losing team can look forward to is a Slow Walk of Shame.

Al Murray’s “Compete for the Meat “is on DAVE at 9.00 pm on Thursdays, and repeated  like top gear all week. That is Thursdays nights sorted.!/CompeteForMeat

Sorry I’ve not posted in a little while, I’ve been a busy young bee. But I’m back to the blog and have a couple of things up my apron. So watch this space. Cheers.

Charlie the Butcher.



British Sausage Week

British Sausage Week

This week is British Sausage Week, held to promote the eating of British reared pork, and you can vote for your own favourite on the website.  There are useful guides to buying prime cuts of pork , as well as a host of recipes to encourage people to cook with sausages.

Incidentally – you thought that Lady Gaga was setting a trend with her meat fashion – think again ……

The Sausage Queen

The word sausage originally comes from the Latin word salsus, which means salted or preserved. In the days of old people did not have refrigeration to preserve their meat and so making sausage was a way of overcoming this problem.

The first sausages were made by early humans, stuffing roasted intestines into stomachs. As early as 589 BC, a Chinese sausage làcháng was mentioned consisting of goat and lamb meat. Around 2,700 years ago the Greek poet Homer mentioned a kind of blood sausage in the Odyssey,

“These goat sausages sizzling here in the fire – we packed them with fat and blood to have for supper.  Now, whoever wins this bout and proves the stronger, Let that man step up and take his pick of the lot !”

Epicharmus, who  lived sometime between c. 540 and c. 450 BC, wrote a comedy titled “The Sausage”.  Evidence suggests that sausages were already popular both among the ancient Greeks and Romans.

Dry sausage was born as a result of the discovery of new spices, which helped to enhance, flavour and preserve the meat.  Different countries and different cities within those countries started producing their own distinctive types of sausage, both fresh and dry.  These different types of sausage were mostly influenced by the availability of ingredients as well as the climate.

Some parts of the world with periods of cold climate, such as northern Europe were able to keep their fresh sausage without refrigeration, during the cold months.  They also developed a process of smoking the sausage to help preserve the meat during the warmer months.  The hotter climates in the south of Europe developed dry sausage, which did not need refrigeration at all.

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use tissues and organs which are perfectly edible and nutritious, but not particularly appealing – such as scraps, organ meats, blood, and fat – in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned and turned inside-out intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

Basically people living in particular areas developed their own types of sausage and that sausage became associated with the area. For example ……

Cumberland sausage

Cumberland sausage

This is considered to be the meatiest British sausage.  It is a chunky, course cut pork sausage spiced with black pepper, a  few gratings of fresh nutmeg and mace and a pinch each of marjoram, sage and cayenne pepper. It is made in a continuous spiral and traditionally sold by length rather than weight.  Looks very impressive when coiled in a spiral and cooked whole

Lincolnshire sausage

Lincolnshire sausage

Old fashioned herby regional sausage traditionally made with pork, bread and sage, although thyme seems to be creeping in.

Marylebone sausage

A traditional London butchers sausage made with mace, ginger and sage.

Charlie the Butcher

The Tamworth Two

The Tamworth Two.  Well, where do I start.

12 years ago two Tamworth pigs escaped. It was in January, 1998 that the pair fled from a Wiltshire abattoir, forcing a fence and swimming across the River Avon. They spent a week on the run, searching back gardens and vegetable patches for food, before being rounded up. With a huge media scrum around the story, the two Tamworths became called “The Tamworth Two”.

They hit the headlines and had tv crews rushing to Wiltshire to cover the story. After the media stories it was decided not to send them to the slaughter house and they missed the butcher’s block but ended up at the Rare Breeds Centre in Kent which is a great place. They were nicknamed Butch and Sundance. But sadly the famous Butch has been put to rest and not for the bacon sarnie lovers, but due to bad health.

Farm manager Davy McColm said:  “Butch was always the livelier of the two, the more physically active. We knew it was serious because in the end she would just stand there and let us examine her without causing a fuss.”

‘She was chronically ill and was not responding to treatment. The vets could not say for certain what was wrong with her, but the prime suspect is liver cancer. Sadly, it reached the point where it was in the animal’s best interests to put her to sleep. Considering she was destined for the chop at six months, she had a good innings.’

So if you are ever passing pop in a give her partner Sundance a pat and cheer her up.

RIP Butch.

Charlie the Butcher.

Lady Gaga

Lady Gaga and meat. You would think they are miles apart. Well …. read on.

Gaga is a little wild, but this time she has gone one step crazier. She decided to pose on the front cover of Japanese Vogue magazine covering her body in beef steaks. Gaga told Q Magazine “For my next album I’d like it to be about meat and I want to be wearing a bacon bikini. Also I want my records to smell of sausages or pork.”  So watch out next time you are in HMV !  She is one crazy cat.  I was thinking of a meat outfit. The ideas I came up with were pork steaks for shoes, slices of back bacon for a vest and if fancy dress is call for then ox tail for a tail. Any other clothing items that you can think of please post them!

Charlie the Butcher.


After a couple of weeks in the sun I’m back home. So Butchers Hook will be back up and running. I’ve got lots of ideas up my apron so watch this space. In the meantime one of the highlights was bumping into Beefy Botham at the cricket in Cape Town.

For a few more snaps of my latest trip visit my Meat Travels page or  just click here.

Charlie the Butcher.

Cheats canapé Caesar Salad

I love holding dinner parties for my mates. I like to provide a good old spread with lots of grub and wine glasses full. It’s always nice to offer my guests some canapés as they arrive to kick-start the evening. This particular canapé came from my old man who is the king of canapés. It’s a twist on the classic Caesar Salad and it doesn’t disappoint. It is ideal for a pre Christmas dinner party canapé. Caesar Salads have been around since 1924, invented by Caesar Cardini an Italian born Mexican who served it in a kitchen in Tijuana. I like to serve each individual salad in a leaf of gem lettuce. It’s very easy, tastes great and always impresses. I have made a cheats easy way of making them and it only contains basic ingredients.


  • One free range or organic skinless chicken breast sliced thinly
  • Mayo,  3 large desert spoons worth
  • Salt and pepper a twist of each
  • Juice from one lemon
  • Two gem lettuces
  • A pinch smoked paprika
  • Parmesan cheese
  • Croutons

Step 1.
Fry the chicken breasts and season them with salt, pepper and olive oil.

Step 2.
Take the outer leaves off the gems and wash.

Step 3.
Mix the mayo, lemon juice, shaved parmesan and paprika for a little kick and colour. Taste to check as it may need more lemon juice or seasoning.

Step 4.
Add the chicken to the mayo and mix.

Step 5.
Spoon onto each gem and serve.

You could also add an anchovy which would add some extra richness to them. I buy my parmesan from Elliott of the Cheese and Ham Co at Borough Market. It’s great stuff, I eat it straight from the cheese box.

Charlie the Butcher.


People ask me “Charlie the Butcher, what is the best beef steak ?”. The answer is unique to everyone. Some like big t-bones and others like a tender fillet. But one of the most common steaks in restaurants and butchers shops around the globe is the famous “sirloin” steak. It is a fantastic steak packed full of flavour and available in different sizes. Its taken from the loin (back) of a bovine. It has a lovely creamy looking external fat covering it and a great taste. I think its best cooked medium-rare on a cast iron griddle pan, just seasoned with sea salt, pepper and the best olive oil you can get your mitts on.

But why is it called sirloin ?  Some people say it’s because of King Henry VIII(1491 – 1547) was a big fan of the steak and as it is taken from the loin, he came up with ‘Sir Loin’, as though he had knighted the noble meat.  But other searches have come back as it coming from the word “surloine”, which itself was derived from the old french word “surlonge” or  “sur la longe” meaning above the loin, and over time it has evolved to sirloin. In modern French, the term has further evolved to become aloyau or faux-filet.

So you can make your own mind up. I like the King Henry story so that’s got my vote.

Charlie the Butcher.