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So far Tom Wolsey has created 9 blog entries.

October 2019

Steak Tales – Tomahawk


ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS - TOMAHAWK   The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. This gives the steak its signature flavour and unique look, which resembles a Native American tomahawk axe (hence the name). It can also [...]

Steak Tales – Tomahawk2019-10-10T12:34:07+01:00

Steak Tales: Brisket


STEAK TALES: ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS - BRISKET   Brisket is a cut of meat from the breast or lower chest of the cow. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, [...]

Steak Tales: Brisket2019-10-08T12:25:22+01:00

Steak Tales: Rump


STEAK TALES: ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS - RUMP   When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t [...]

Steak Tales: Rump2019-10-07T09:35:57+01:00

Steak Tales: SIRLOIN


ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS – SIRLOIN STEAKS   Sirloin comes from the back of the cow, behind its ribs but ahead of the rump area. This is the same area as the T-Bone and top sirloin cuts originate. Sirloin cuts are often the leaner parts of a steak, with high protein and low fat content. Sirloin [...]

Steak Tales: SIRLOIN2019-10-02T14:36:43+01:00

September 2019

Steak Tales: Fillet Steak


ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS – Fillet Steak   The fillet steak is from the small end of the tenderloin area of the animal, which is non-weight bearing and not toughened by exercise, resulting in extremely tender meat. The fillet muscle is so tender and it is also a very lean cut [...]

Steak Tales: Fillet Steak2019-09-30T13:11:58+01:00

Steak Tales: FLAT IRON


ALL YOU NEED TO KNOW ABOUT PRENDERGAST BUTCHERS – FLAT IRON   The flat iron steak actually comes from the shoulder of the cow which is called the Chuck. Because it's from the shoulder, the chuck gets a whole lot of work, so the resulting meat is generally quite lean and tough, this makes for a more flavoursome cut [...]

Steak Tales: FLAT IRON2019-09-27T13:41:53+01:00

Steak Tales: RIB-EYE


All you need to know about Prendergast Butchers Delicious Ribeye Steaks..... 1.When it comes to steak, there is no question about the rib-eye being one of the top choices, and one of the best steaks on the market. 2.The rib eye steak is cut from the roast, which is usually described as the meat from [...]

Steak Tales: RIB-EYE2019-09-26T16:48:16+01:00

Steak Tales: T-bone Steak


All you need to know about Prendergast Butchers finest T-bone steak….. All our beef steaks are sourced from farms in West Wales. Why is it called The T Bone steak? There is a piece of bone in the centre of the steak in the shape of a T. The bone is part of the back [...]

Steak Tales: T-bone Steak2019-09-13T15:28:19+01:00

May 2018

The Ultimate Burger Night Guide


Eating with your finger, relish on your chin, salty chips pinched from your dining partner's plate.... Burger night is a family-friendly way to gather with chums. Here how to do it in style and do it right with The Ultimate Burger Night Guide! Choose Your Weapon of Burger Choice Prendergast Butchers offer both steak and [...]

The Ultimate Burger Night Guide2018-05-23T12:24:49+01:00