Butchery at Bowhouse

Butchery at Bowhouse Butchery by Balcaskie Estate. Organic & Pasture for Life Assured beef,lamb & mutton

Join us on Friday 5th June for our June Grass to Grill experience – an evening not to be missed.Discover the story behin...
01/06/2026

Join us on Friday 5th June for our June Grass to Grill experience – an evening not to be missed.

Discover the story behind your food with a showcase of Balcaskie Estate's organic farming landscape and regenerative farming journey. Through immersive and interactive experiences, you'll gain a unique insight into how we're working with nature to produce exceptional food while restoring the land for years to come.

As the sun begins to set, gather around for a delicious BBQ feast featuring the very best local, seasonal meat and vegetables, freshly prepared and full of flavour.

Whether you're a passionate foodie, a curious family, or simply interested in sustainable farming and great food, Grass to Grill offers a rare opportunity to connect with the land, the produce, and the people behind it.

Spaces are limited – book now and be part of an unforgettable evening of food, farming and community. Link below.

https://www.citizenticket.com/events/bowhouse/grass-to-grill-estate-tours-2026/

Part 8 – Rolled Pork Shoulder About – Rolled pork shoulder comes from the shoulder section of the pig and is commonly pr...
04/05/2026

Part 8 – Rolled Pork Shoulder

About – Rolled pork shoulder comes from the shoulder section of the pig and is commonly prepared as a rolled roasting joint. It is a soft, flavourful cut with a high amount of fat running through it, which renders down during cooking and helps keep the meat moist and tender. The fat content makes it especially suitable for slow cooking, as it breaks down beautifully and creates rich flavour. While it is most often used as a roasting joint, slices can also be cut from it if required.

Recipe – It is an excellent choice for pulled pork because the meat becomes tender and easy to shred after long cooking. A popular method is to place it in a slow cooker with apples, apple juice, stock, onions, garlic, and herbs, then leave it to cook for several hours until it can be pulled apart easily. The rendered fat keeps the meat juicy and full of flavour. The skin can also be removed, boiled, dried out, and then roasted separately to make crackling.

Anatomy – Rolled pork shoulder comes from the shoulder section of the pig. This is a hardworking muscle with plenty of fat and connective tissue. Refer to 08 on the diagram.

Butt Massage. Steak Mate. Rump Rub… the names get your attention, the flavour keeps it🌶We stock Bohn's rubs & spices bec...
16/04/2026

Butt Massage. Steak Mate. Rump Rub… the names get your attention, the flavour keeps it🌶

We stock Bohn's rubs & spices because they do exactly what they’re meant to do - bring out the best in proper meat without overcomplicating it

Whether you’re roasting, grilling or cooking low and slow, they deliver every time. Visit the butchery to buy yours now.

Part 7 – Pork Chump Chop About – Pork chump chop is a cut taken from the rump of the pig, sitting between the loin and t...
14/04/2026

Part 7 – Pork Chump Chop

About – Pork chump chop is a cut taken from the rump of the pig, sitting between the loin and the leg. It’s a lean cut with a layer of fat left on top, which helps keep it moist during cooking. This area is comparable to where you’d find cuts like tri-tip or picanha on a beef animal. While relatively lean, the fat cap adds flavour and prevents it from drying out.

Recipe – It can be treated similarly to a beef rump steak, but it must be cooked thoroughly rather than served rare. Pan-frying works well, allowing the fat to render and the outside to develop a good crust. Cook it evenly through to ensure it’s safe and tender, while still juicy.

Anatomy – Pork chump chop comes from the rump section of the pig, located just between the loin and the hind leg. Refer to 07 on the diagram.

We’ve been out foraging wild garlic on Estate, which can only mean one thing... our wild garlic sausages are back! Made...
09/04/2026

We’ve been out foraging wild garlic on Estate, which can only mean one thing... our wild garlic sausages are back! Made with our high-quality Tamworth pork, they’re bursting with fresh, vibrant flavour and true seasonal character.

Every sausage we sell is made in-house using our own recipes, so we know exactly what goes into them. Honest, carefully crafted food.

You can find us this weekend at the Bowhouse Market, open Saturday and Sunday, 10am–4pm. Our counters will be fully stocked with plenty to tempt you.

Or drop by the shop anytime from 8am–4pm, Tuesday to Sunday.

Lamb season – or is it? Although Easter is associated with Lamb season – in reality very few new season (those born this...
06/04/2026

Lamb season – or is it?

Although Easter is associated with Lamb season – in reality very few new season (those born this year) are ready by Easter. At Balcaskie, we produce lambs all year round, with New Season available from early June through to March. By April, our lambs become “Hogget” due to their age (over 1 year old) and their full teeth becoming visible. So if you are buying lamb at Easter from the Butchery, it is likely to be Hogget. Once a sheep becomes two years old, it becomes Mutton.

New Season lamb is subtle in flavour and tender in texture while Hogget has more flavour and a more rugged texture.

Alongside our own produce, we carefully source a selection of exceptional goods from like-minded British and mainly Scot...
02/04/2026

Alongside our own produce, we carefully source a selection of exceptional goods from like-minded British and mainly Scottish suppliers. We prioritise local makers who share our commitment to quality and sustainability, and stock them on our shelf here in the butchery.

One of those is Goat Rodeo Goods - creators of bold pickles and spice blends with a rowdy cowboy attitude. Expect big flavours, eye-catching designs, and some spicy names. No matter what dish you're making, whether it’s a roast dinner that needs some seasoning for the roast potatoes or you're firing up the grill for a BBQ, Goat Rodeo have you covered.

Pop into the butchery to buy yours now. And don’t forget to pick up your meat to go with it...

Name – Mutton Neck FilletAbout – Mutton neck fillet is a hardworking cut taken from the shoulder and neck of the animal....
31/03/2026

Name – Mutton Neck Fillet

About – Mutton neck fillet is a hardworking cut taken from the shoulder and neck of the animal. Like lamb, it can be divided into the scrag end, which contains more sinew, and the best end, which sits closer to the shoulder and is slightly more tender. While it may not have the immediate tenderness of prime cuts, it more than makes up for it with flavour. Mutton has a deeper, richer taste than lamb, making this cut ideal for dishes where bold flavour is key.

Recipe – Mutton neck fillet is best suited to slow cooking. Cooking it low and slow or braising allows the sinew and connective tissue to break down, resulting in tender, melt-in-the-mouth meat. This cut works particularly well in curries, stews, and tagines, where its rich flavour can fully develop and enhance the dish.

Anatomy – Mutton neck fillet comes from the neck and upper shoulder of the animal. Refer to 05 on the diagram.

Nose to Tail – Part 5Name – SirloinAbout - Sirloin is a classic cut known for its balance of tenderness and flavour. Whe...
24/03/2026

Nose to Tail – Part 5

Name – Sirloin

About - Sirloin is a classic cut known for its balance of tenderness and flavour. When pasture-fed, the quality improves significantly, giving a deeper, richer taste. There’s a popular story behind the name: it’s said that an old king enjoyed this cut so much that he “knighted” it, calling it Sir Loin. While this is more myth than fact, it’s a tale we like to believe. It adds a bit of character to an already great steak.

Recipe - Sirloin is incredibly versatile and can be cooked however you prefer. However, as mentioned in Part 4 of our series, the most popular way to enjoy a steak is medium rare, allowing the natural flavour and texture to stand out.

Anatomy
Sirloin comes from the loin of the animal. Refer to section 07 on the diagram.

Nose to Tail - Part 4 Name - PicanhaAbout - Also known as the rump cap, this cut sits on top of the beef rump and is pri...
17/03/2026

Nose to Tail - Part 4

Name - Picanha

About - Also known as the rump cap, this cut sits on top of the beef rump and is prized for its flavour and fat coverage. It is widely used in South American cuisine, particularly in Brazilian and Argentinian steakhouses, where it is often served on large skewers and carved tableside. While traditionally underused in the UK, it has grown in popularity in recent years due to the influence of steakhouse dining. The cut is valued for its generous fat layer, which enhances both flavour and tenderness.

Recipe - Recipe - Taking the whole joint, cut into steak size slices. As it comes from the rump, it does well being barbecued or pan-fried. Start by rendering the fat, this holds much of the nutrients and minerals. Sear on both sides, until cooked to your liking. Use the rendered fat to cook off some onions. Serve sliced, with a fresh chimichurri or a rich garlic butter.

Anatomy - This cut is located on top of the rump, which can be divided into three primary muscles: the Tri-tip, Picanha, and the D rump.

Did you know the most popular way of cooking a steak by both members of the public and professional chefs is medium rare. How do you cook yours?

Address

Butchery At Bowhouse
Anstruther
KY102FB

Opening Hours

Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm
Saturday 8am - 4pm

Telephone

+441333406410

Website

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