Butchery at Bowhouse

We are all set for the Bowhouse August Market this weekend (12th-13th) the counters will be filled with all your favourite items.
Instead of showing you the counters we wanted to share with you a note that was left by The Sanctuary Garden
If you want to get a bit of lamb rump and try it out for yourself then come along between 10-4 this weekend.

When you are dealing with meat this good it is difficult resisting the temptation of buying them all.
These were cut for a customer order and we can already imagine how tasty they will be.
All our beef is assured and certified. We then age the meat for 5 weeks before it hits the counter.

Market week is always busy in the butchery, but today we took a little time out on to see how the cattle, lambs and pigs are coming along.

PART-TIME BUTCHERY ASSISTANT WANTED

Are you looking for a new challenge?

Butchery at Bowhouse is seeking a dynamic individual who shares a passion for food and drink. Butchery at Bowhouse specialises in dry aged, organic, pasture fed livestock from Balcaskie Estate home to several food and drink businesses.

Head to https://www.balcaskie.com/jobs/ to find out more!

Who doesn't love steak? Right now we have amazing 35 day aged Lincoln Red beef in the counter. We have been told by a few people it's the best beef they have eaten and who are we to disagree.
Are you a prime steak person? Or would you try one of the lesser known cuts?

Thank you to Teasses Estate for having us at last Sundays Land Festival. This was our first trip out with Bowhouse, we learnt a lot and are all set for our second trip to Guardswell Farm tonight!

We have been a bit quiet on social media, but we have been very busy behind the scenes. The July market was amazing. We were massively overwhelmed at how much you all love our products and this inspires us to do more.
This weekend saw the return of our Butchery course. It was a great day that was loved by the attendee, who had travelled from Skye to do the course.
Also this weekend sees a new part of our journey as we will have a market stand at land and vintage festival. We always planned on doing external markets and this is our first one. We hope to see some of our wonderful customers there and hopefully meet a lot of potential customers as well.

Thats it...we are market ready!!! We can't wait to see you all this weekend at the July market. Our counter will be fully stocked with burgers, sausages, kebabs and all the best cuts of meat.
The market is on this Saturday and Sunday 10-4.

And just like that it's July market week. This is going to be a very busy month for us as we take our first steps in trading at outside markets.
First though is the Bowhouse July market 8th-9th.
Our counters will be filled with all your favourites, including the beef and ale sausages made using Black Isle Brewery porter.
We look forward to seeing you there. Or if you want to beat the crowds pop in and see us during the week.

As we work with whole carcases, we get back as much of our offal as possible. This amazing Lincoln Red onglet will be in the counter this weekend. If you want to try some then you will need to be quick as this is all we have.
We are open Friday and Saturday 8-4.

Apart from knowing everything about our amazing meat, literally birth to Block, another thing we are super proud of is that all of our sausages, burgers, kebabs etc contain no preservatives, flavour enhancers, colourings etc.
Every item we sell we write a recipe for. Then we test it and refine it until it is just right. A lot of the fresh herbs we use come from outside at the Bowhouse . Fruit, when in season, comes from Balcaskie Estate Gardens. We also use a selection of organic dried herbs and spices. All this to give you the best product with nothing extra added.

We know how amazing the quality of the meat we get from Balcaskie Estate is, so it is great that the team raising them have received the recognition they deserve.
Last month at the Fife Show, the lambs and the cattle grabbed a plethora of plaudits, and just last weekend the cattle won more awards at the Royal Highland Show
Well done to everyone.

You really can't get enough of our nitrite free bacon!! So we have added another style to our selection.

Romain is curing Collar bacon, which comes from the neck and has an amazing balance of fat and meat. Giving the bacon an amazing flavour.

Let's talk roasts!! In the summer months the roasting part of that animals are often overlooked for steaks or quick cooks, but they can still be enjoyed out in the sunshine.
They can be done in the oven and eaten outside accompanied by different sides to the normal roasting, or maybe cook them on your barbecue or in the smoker.
Chuck roasts or king Arthur roasts, would work just as well as brisket when done low and slow.
Have you cooked a roast on a bbq? Or smoker? Would you try it?

When we were out doing wholesale deliveries we got this lovely sauce from chorrito sauce at their Cantina.
After tasting it, we decided to use it as a marinade for some New Season Lamb kebabs. The flavour profile works so well, as it doesn't overpower the flavour of the lamb. There is a fruitiness and a little hint of spice, making it an amazing combination.

We are market ready!!! Our counter is stacked with lots of goodies to either barbecue or cook indoors. For this market we have boerwurs, and our take on the BBC Landward skewer made by Nick Nairn.
The market is open today and tomorrow 10-4 .

Yesterday we posted about the beef, but today is all about the Lamb!
These cutlets were for a customer order and the quality of them is amazing. You can really see the care and attention these Lambs get by the team on really shines through in the final meat.

The lambs, and indeed all the livestock from Balcaskie regularly win awards at the farming shows.

Want to see how good it is for yourself? Then come down to the June market this weekend.

We were going to do a post about our new season Lamb today, but when we broke down a side of the Lincoln Red beef that all changed.
The meat has been aged for 5 weeks, but it is unbelievably soft. We know the flavour will be amazing.
All cuts of beef will be available at the June market this weekend so come along and get some. It's going to sell fast and we know you will love it.

After a slight delay, we finally have the next set of dates for our butchery courses. They are as follows:
1st July - 1 day 1/2 lamb carcass breakdown.
15th & 16th July - Birth to Block, 2 day course. (1st day in the butchery and second the estate).
29th July - 1/2 day burger and sausage making course.

The dates have been moved to the weekends as we feel this will make it more accessible for everyone.

If you would like to enquire about a place, or to be added to the mailing list, then drop us an email to
[email protected]

We were a little quiet over the last few days on social media as our attention turned to getting things in motion for the June market on 10th-11th. Needless to say we are very excited to have the Lincoln Red beef in the counter. The meat is looking amazing and we can't wait to try some.
We will also have the first of our New Season Lamb in the counter as well. The quality of them is second to none.
Along with our amazing Mutton and Tamworth pork, we know you are going to have a very tough time deciding what to get.

It was so good to watch tonight's episode of Landward and to try the skewers that Nick Nairn made. If you want to try making them yourself, then the recipe is on their post.
Aside from our amazing Beef we also have dry aged Mutton, new season Lamb and free range Tamworth Pork

If you'd like to try making the Teriyaki Beef Skewers with Kimchi featured on tonight's episode, then look no further.

For the Marinade
Soy Sauce - 3 tbsp
Mirin - 1 tbsp
Juice of ½ Lime
1 clove Garlic - crushed
Salt
Pepper

For the Glaze
Honey - 2 tbsp
Juice of ½ Lime

For the Garnish
1 Red Onion - chopped
Salt
Sugar
Juice of ½ Lime

You can use any Kimchi of your choice and you'll want to soak the skewers in water prior to skewering the beef.

• Make marinade – add all ingredients and mix
Cut fillet of beef into 1cm strips
Add beef strips to marinade and leave for 2-3 hours or overnight if possible
When ready to cook – skewer up the beef and pour any leftover marinade over the beef

• Prep Garnish
Crush up sliced onion and salt in a bowl
Add a little sugar and juice of half a lime
Mix together
Set aside

• Cook beef skewers
Add to a pre-heated pan
Cook for about 2 minutes each side
Glaze with the honey & lime mix whilst cooking
Take off the heat and set aside

• To serve
Spread Kimchi on plate
Layer skewers on top
Add onion salad to side
Add any salad leaves if desired

And enjoy!

Today's counter is full of the joys of summer. We have the last of our hogget before we move onto the new season Lamb next week.
We also have Texas hot links and lamb burgers in the counter this week. Great for a barbecue or even cooked on the grill.

Today we received the first of our new season lamb and we must say they look amazing.
The June Bowhouse market is going to have some amazing produce in the butchery, our Lincoln Red Beef and now the new season Lamb.
We will also have our boerwurs available in the counter. So be quick to get some and see why the Scottish Rugby team liked them.

We know this week is , but we are seriously excited for next week and the market!
Today we started breaking the quarters of Lincoln Red beef into sub-primals and we were left speechless with the ribeye. The marbling is amazing. We know this is going to be so tasty.
It will be available in store from next Thursday and at the June market 10th -11th.

We love getting feedback from customers about our products. Whether it's how good our nitrate free bacon, our sausages or a cut of beef that we recommended and introduced to a customer.
Today we had a customer come back and ask for Denver steak. He had been in at the last market and bought some after us telling him about it and needless to say he loved it and so did his guests.

If you are having a barbecue this bank holiday weekend, why not be more adventurous and choose some lesser used cuts. Whether that's cross cut beef ribs, mutton loin chops or an amazing pork chop to share. Great meat doesn't have to break the bank.
All our meat is reared on Balcaskie estate so we know everything about it. Then we age it to perfection.
Come in and ask our advice on what will turn your barbecue from the ordinary to the extraordinary.
We are open from 8-4 tomorrow.

It's a bank holiday weekend and the weather is looking like its going be good.
Will you be having a barbecue? Are you a quick cook burger and steak barbecue? Or will you be going low and slow? Or will you be doing something different? Maybe a campfire carne con chilli?
Whatever you are doing we have everything covered. We are open Friday and Saturday 8-4.

We have really got the best customers. came in today to give us a copy of a book he had written a while ago. The book certainly relates to what we do at the butchery and we are looking forward to reading through the recipes and trying a few of them out.

Tuesday is prep day for us in the butchery. Preparing wholesale and retail orders, and also preparing for the week ahead. The weather this week looks pretty good so barbecues will be on many people's minds, but what about the other cuts? Because we deal with whole carcases we always have all the slower cooking cuts. Saldy a lot of people think that these are only for the colder months, but they can be eaten in many different dishes all year round.
Maybe make a nice ragu with beef shin and enjoy it in the garden. Or even turn some dice beef into an amazing curry to do the same.

The BBC Landward programme that was filmed at the May market is now listed on the BBC site. The first part will be aired on 1st of June. Make sure you tune in and see exactly what they got up to.

As the weather gets warmer, more people start thinking of having a barbecue.
We know our beef is absolutely amazing cooked over fire, but we also know our pork is equally as amazing cooked over the fire. Why not change things up and grab a few cracking pork chops, or some pork steaks to satisfy your meat needs.

Apart from the amazing Lincoln Red beef we will soon have in the butchery, we also have amazing free range Tamworth pork from
We use as much of the animal as we can to minimise waste. Using the fat to make lardo or schmalz. The cheeks and jowl to make guanciale. As well as all the more familiar cuts.
Our nitrate free Guanciale is back in stock, but it will sell fast.

The market has been and gone. So now back to replenishing our meat for the week ahead. Hopefully the weather will stay bright and warmer.

What a weekend!! I think we may have just recovered from the May Bowhouse market.
It was great to see so many returning customers as well as new customers.
The weekend also included filming taking place for BBC Landward. With Euan being invited on camera to taste the dish Nick Nairn made using Balcaskie beef.
We will be open again this week Tues - Sat 8-4 so come along and see what goodies we have in the counter.

What a first day of the market weekend!! Our fridge and counter was packed with amazing produce, but thanks to all you amazing customers, there wasn't a lot left. Fear not as they will be refilled tomorrow with more amazing goodies.
The market is open from 10-4 and we hope to see you all there.

We are market ready!! The May market takes place this weekend from 10-4.
Our counter will be filled with all your favourites and meat for whatever the weather decides.
We can't wait to see all you wonderful customers and all our trader friends.

What a busy day that was, but it all started with some excitement.
Today we took delivery of the first Lincoln Red from Balcaskie Estate. It means that all the beef will now come from a pedigree rare breed heard. The meat is looking incredible already so we can only imagine what it will be like after we have aged it (it will be ready in time for the Bowhouse June market)

The weather outside isn't great at the moment, but we have a counter stacked with everything you could be looking for.
This cut is a featherblade. Great for Braising, slow cooking, stews etc but why not try something different and slow cook it, then finish it on a bbq to get a lovely crust and glaze.

Today's theme on is Star Wars as its May the 4th. Now we don't have Wookie steaks, but we do have an amazing selection of steaks from accredited and organic cattle from . The quality of the meat we have is second to none. It is treated with great care on the estate and we make sure we treat it in exactly the same way in the butchery. Come and see for yourself. Ask us any questions and we'll happily tell you all about it.