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Private Butcher UK Your personal butcher. Steaks, roasts and proper cuts, delivered across the UK. Launching soon.

Buying meat should involve more than reading a label and hoping you’ve picked the right thing.The supermarket model give...
05/10/2026

Buying meat should involve more than reading a label and hoping you’ve picked the right thing.

The supermarket model gives you plenty of choice, but very little guidance. You walk to the shelf, compare the packs and make the decision yourself.

There is no one there who knows what you’re cooking and can point you towards the cut that makes the most sense.

That is the part we want to change.

Private Butcher brings back something that used to be simple: having your personal butcher.

The meat has already been selected, the cuts are understood, and if you’re unsure about anything, you can simply ask us. We respond quickly, so you don’t have to spend ages searching for an answer yourself.

Because buying meat feels different when there is a person behind the choice.

Private Butcher
Your personal butcher.
Opening soon.

What do you usually look for when choosing a cut of beef?

02/10/2026

5 THINGS TO KNOW BEFORE YOU BUY WAGYU

Seeing “Wagyu” on a label is only the beginning.

1. Wagyu refers to four recognised Japanese cattle breeds.
Japanese Black is the most common of the four.

2. A5 is a grade, not a breed.
A refers to yield, while 5 is the highest meat quality grade in the Japanese system.

3. Marbling is a big part of what makes Wagyu different.
Fine intramuscular fat gives Wagyu its distinctive richness and texture. Marbling is one of four characteristics assessed when determining meat quality.

4. Why is it so expensive?
Breeding, feeding and raising Wagyu takes time and careful management. Japanese Wagyu is also individually traceable from birth.

5. And what about the massages?
You’ve probably heard the stories. Some farms do massage their cattle, but it is not a standard requirement for Wagyu.

And this is exactly where having your personal butcher can make things easier.

Not sure what A5 actually means? Wondering which Wagyu to choose? Want to understand the difference between breeds, grades or marbling? Ask us.
Because your personal butcher should be there before you buy, not just behind the counter.

What would you ask your personal butcher about Wagyu?

Private Butcher
Your personal butcher.
Opening soon.

30/09/2026

Maybe something lighter?

A Tomahawk might not be the first thing that comes to mind.

There is a good reason this cut looks the way it does. Tomahawk is cut from the rib section of the animal, with the rib bone left attached and trimmed long.

That makes it closely related to Ribeye. In fact, the meat comes from the same part of the animal. What changes is the way the steak is cut and presented.

The long bone also explains the name. Its shape resembles the handle of a tomahawk axe, giving the cut one of the most recognisable looks at the butcher’s counter.

So there is a bit of anatomy, butchery and history behind what looks like a very dramatic steak.

Private Butcher
Your personal butcher.
Opening soon.

29/09/2026

THE WHITE LINES IN A RIBEYE ARE DOING MORE THAN YOU THINK.

They’re called marbling: fine deposits of fat running through the muscle.

And here’s the interesting part: no two Ribeye steaks have exactly the same marbling.

The amount can vary with factors such as breed, age, feeding and how the animal is raised. Some cuts have a lighter pattern, while others are noticeably more marbled.

For Ribeye, that intramuscular fat brings more richness and flavour, and is one of the details that adds value to the cut.

It’s also one of the things your personal butcher looks at when choosing a Ribeye.

Part 3 is where things get hot. We’re cooking it next.

Private Butcher
Your personal butcher.
Opening 5 October.

The difference between perfectly cooked and overcooked can be just a few degrees.Most people watch the clock.Good cookin...
28/09/2026

The difference between perfectly cooked and overcooked can be just a few degrees.

Most people watch the clock.

Good cooking watches the temperature.

When you take food off the heat, the centre can keep getting hotter while it rests. For a small steak or individual portion, the temperature can rise by around 3–4°C during carryover cooking. Larger cuts can rise considerably more.

That is why the temperature you see on the thermometer when you pull it is not always the temperature you will serve.

Our guide shows where to pull and where to serve, so you can account for those final degrees instead of hoping the timing works out.

Save the guide. Your thermometer will do the guessing for you.

And if you care about what goes on the plate as much as how it is cooked, Private Butcher opens on 5 October.

Follow us and be here from the start. 🥩

25/09/2026

Some people switch off after work. Others put a Ribeye in the pan.

If you have ever wondered what those little white lines running through a Ribeye actually mean, you are looking at marbling.

Marbling is intramuscular fat distributed throughout the muscle. When the steak cooks, some of that fat renders through the meat, contributing to its flavour, juiciness and texture.

But marbling is not simply about having as much fat as possible. The distribution of the fat matters too. Fine, well distributed marbling can give a steak a very different eating experience from one with large areas of concentrated fat.

That is one reason Ribeye is such an interesting cut to learn about. Two steaks can look quite different even when they come from the same cut.

So next time you look at a Ribeye, take a closer look at those little lines running through it.

That pattern is part of what makes the steak what it is.

And if you are not sure what you are looking at, that is exactly what your butcher should be there to explain.

Private Butcher. Your personal butcher, opening 5 October.

24/09/2026

The part you never see at the shop.

Ever wondered how one big cut becomes a row of neat tomahawk steaks?

It takes more than just cutting through beef.

A tomahawk is a ribeye with the long rib bone left on. Getting it right means knowing exactly where each bone sits and where the eye of the steak runs, before the saw ever touches it.

Classic steak cuts like Ribeye, Sirloin and Fillet are only a small part of the whole carcase. That’s why every cut has to count.

What looks satisfying on camera is actually a precise part of the craft.

Good steak starts long before it reaches the pan.

Your personal butcher, one message away.

23/09/2026

Every family has that one house where dinner is just better.

It’s rarely about fancy recipes. It’s about knowing where the meat came from and who cut it.

That starts with knowing your butcher.

Your personal butcher, one message away.

22/09/2026

You know Ribeye. But do you know what actually makes it a Ribeye?

Ribeye comes from the fore rib of the beef carcase, specifically from the eye muscle of the rib section.

What makes it so recognisable is the combination of marbling, tenderness and rich beef flavour.

And there’s one simple detail worth knowing: a Ribeye steak should be at least 2.5 cm thick. A thicker cut gives you more control when cooking and helps develop a proper crust without overcooking the centre.

But here’s the interesting part — not all Ribeye is the same.

The amount and distribution of marbling can vary, and that can change the way the steak looks, cooks and eats.

So what does the marbling actually tell you?

Find out in Part 2.

Save this series if you want to know your steak a little better.

Your personal butcher, one message away.

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