Cooking inspiration
At Walsh Butchers, we believe great meals start with great meat. But we also know that knowing how to cook it perfectly can make all the difference. This page is packed with simple, practical tips and advice to help you get the best results at home, making dinner easy and tasty every time.
Your cooking questions, answered
Our customers often ask for straightforward advice that guarantees a delicious meal without the fuss. Forget complicated recipes – we focus on the kind of tips that make cooking a joy, whether you're a seasoned chef or just starting out. Here are some of the most common questions we hear, and our simple solutions.
What's the best cut for what I'm making?
Choosing the right cut is key! Whether it's a juicy roast, a hearty stew, a quick stir-fry, or a sizzling BBQ, we can guide you to the perfect option. Just ask us if you're unsure, or check our product descriptions.
How much do I need for 2 / 4 / 6 people?
Portion guidance is a big one! We'll help you figure out exactly how much meat you need for roasts, mince, and BBQ, ensuring no waste and happy eaters.
How do I keep it tender and juicy?
Simple tips make a huge difference! Rest your meat after cooking, avoid overcooking, and use higher heat to sear steaks. These little secrets guarantee tenderness.
What's the easiest midweek meal idea?
We love quick solutions like tray bakes, marinated options, delicious burgers, our award-winning sausages, and easy mince meals. They're perfect for busy weeknights!
Quick tips for steaks (beef)
Best for: frying pan / grill. Take steaks out of the fridge 15–20 minutes before cooking. Sear on high heat, 2–4 minutes per side depending on thickness. Rest for 5 minutes before slicing (this is the secret to a juicy steak). Finish with a little butter, salt, and black pepper. Easy idea: Serve with pepper sauce and roast baby potatoes.
Lamb chops (fast and full of flavour)
Best for: pan or grill. Oil + salt + pepper, and a little rosemary/garlic if you like. 3–5 minutes per side depending on thickness. Rest 3–5 minutes before serving. Easy idea: Serve with mash and mint yoghurt (just natural yoghurt + mint + pinch of salt).
Sausages (how to get them golden without splitting)
Best for: oven or pan. Cook gently first, then finish hotter to brown. Oven method: 190°C, turn halfway, until cooked through. Pan method: medium heat, turn often, don’t blast them. Easy idea: Sausage tray bake — sausages + peppers + onions + baby potatoes + drizzle of oil.
How do I cook this properly?
From oven temperatures and cooking times to whether to cover or uncover, we've got quick steers to help you cook your meat to perfection.
What goes well with this?
We'll share our favourite pairing ideas – think perfect gravies, seasonal veg, potatoes, rice, salads, and our recommended seasoning suggestions to elevate your meal.
How do I stop it going dry or tough?
Overcooking is often the culprit. We'll provide guidance on precise timings, ideal temperatures, and the importance of resting your meat to keep it succulent.
How do I know when it’s cooked properly?
Especially for chicken, knowing it's safely cooked is essential. We'll share clear signs, safe cooking tips, and simple advice on using a meat thermometer for peace of mind.
Roast beef joint (simple & foolproof)
Best for: Sunday roast. Season well with salt and pepper. Roast hot at the start to brown, then cook lower until done. Rest 20–30 minutes before carving (resting matters more than people think). Easy idea: Roast onions and carrots in the tray, then use the juices for gravy.
Diced beef / stewing cuts (the “leave it alone” method)
Best for: slow cook / pot. Brown it first for flavour. Add onions, garlic, stock, and herbs. Then low and slow until tender. Butcher tip: Don’t rush it — tenderness comes from time, not higher heat.
Burgers (juicy every time)
Don’t over-handle the burger before cooking. Cook on a hot pan/grill until nicely browned. Don’t press them down — it squeezes out the juices. Let them rest 2 minutes before serving. Easy idea: Burger bowls — burger, salad, sliced tomato, pickles, cheese, and a quick sauce (mayo + ketchup + a little relish).
Ready-to-cook tray bake shortcut
If you’re doing a tray bake (chicken/seasoned items): Preheat the tray/oven for a better sizzle. Keep pieces spaced out (so it roasts, not steams). Finish with a squeeze of lemon or a drizzle of honey to lift the flavour.
How should I store it once I get home?
Proper storage keeps your meat fresh and delicious. We'll give you basic tips to ensure your purchases stay in top condition, reducing waste and preserving quality.
Cook with confidence
We want you to feel confident bringing a cut from Walsh Butchers home, knowing you can cook it perfectly, even if you’re busy or unsure where to start. Our goal is to help you save time with straightforward meal ideas, get excited to try new cuts stress-free, and achieve tastier meals with less waste, every time.