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Technical data of the britishbutcher.co.uk

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HTTP Header Analysis

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home butchery master class - book now about me photo gallery master class videos contact me search menu home about me photo gallery master class videos contact me my cv carcass beef pork lamb poultry rose veal game venison offal explanation beef explanation pork explanation lamb & goat explanation poultry explanation veal explanation venison explanation marinade explanation gluten-free explanation black pudding explanation white pudding explanation gammon explanation bacon curing explanation home made home made sausages home made burgers black & white pudding bacon gammon wine and condiments wine recommendation pasta rice and pulses cooking oils mustards jellies paprika cheese crackers tea bags hampers sea salts sauces seasonings and herbs cooking seasonings sausage seasonings fresh and dry herbs smoking cooking tips & guidelines bbq tips refrigeration guidelines butchers produce the red tractor provenance weights and conversions dry ageing process food chain information beef/calves/sheep/goats pigs poultry farming cattle sheep pigs poultry veal fast facts cattle sheep pigs users online guests online: 1 members online: 0 total members: 2 newest member: lee spencer login username password forgotten your password? request a new one here . explore my experience education work experience professional experience skills and expertise additional informations general information animal welfare in the uk grass and arable farming our meat comes from supervision and instruction contamination problem gluten free purpose guide british and french poultry cattle traceability guide how to spot bovine t.b. eu animal transport waste management what is a master butcher meat on the bone benefits gain supermarkets loss what is haccp haccp in butcher shops haccp in meat plants cleaning procedures food hazards stock rotation pest control waste control temperature monitoring glossary health and hygiene health and hygiene guide high risk medium risk low risk contamination problem the butcher the butcher the butchers duty the butcher shop the butcher beef cuts contact me leespencer@ britishbutcher.co.uk +44 07707049218 contact me my social media my family and friends favorite stores oh no! where's the javascript ? your web browser does not have javascript enabled or does not support javascript. please enable javascript on your web browser to properly view this web site, or upgrade to a web browser that does support javascript; firefox , safari , opera , chrome or a version of internet explorer newer then version 6. master butcher lee spencer - britishbutcher.co.uk welcome here is a look on what i do for a living. the wealth of my experience and knowledge in the business. this website is for me to express myself to others. and to give, any free advice on any skills in any department of the trade. please enjoy, as much as i have to put this web site together with my family. i have been in the butchery business for 27 years. i have been fortunate to accomplish all aspects of the trade. from pasture to plate. as a young boy going to the live cattle markets with my father. my family home (pinnock wood farm)in winchcombe, being a live stock farm, stocking cattle, pigs and lambs, plus my school farm, which also stocked cattle, pigs and lambs also chickens and ducks which was situated on the school grounds. so i have been surrounded by live stock most of my childhood. my father also had been a butcher, having his own business, with achieving a multi pull of retail shops and a fresh meat wholesalers. i have been involved within the meat trade all my life. from 1987, i started working in a butcher shop in my school holidays as a cleaning boy and from there on, i have not looked back since. then in 2011 i became a master butcher to present. i finally became a master butcher in 2011 by gerald david and family - master butchers. it was, mr alistair david who put me through my paces, not only in the slaughter house, but also in his shops and in the agriculture shows. within the 2 years of service, all the hard work and tense training, and having responsibilities on making sure and maintaining, consistent profits and turnover, plus not forgetting the sweat off my eye brow on each and every day, mr alistair david helped me, to become a master butcher. thank you. people often ask me "what is a master butcher"? while there is no official certification to become a master butcher, like a master chef, the title carries equal weight in recognition of achieving the highest level of expertise in its field. what does it mean to be a master butcher? a "master butcher" is one who has knowledge in the cutting of all types of beef, pork, lamb,veal, and poultry. master butchers understand the meat operation process from beginning to end. they know how age rotation is handled, how to make every cut of steak, roast, or chop and have a good idea of yields and cost management through meat merchandising. they also teach others how to cut meat. in traditional butcher shops, it was a position that typically ran the whole department, from purchasing all the way down to cutting and packing. master butchers are fast movers and straight talkers; were folks that dont relax much. theres a lot of toil in the meat department from set up to production, to clean up. there should be no duty a master butcher cant do in their shop that takes years of experience and training. i hope that you will enjoy my website as much as i, continuing to build on detailed information about the meat trade for all you foodies. please do not hesitate to ask any questions, if you will be seeking for advice. a butchery career, cutting skills, sharpening or tying skills, cooking guidelines, anything. i shall respond to you as son as possible. just log in and become a member. thank you for your time and interest. cookie control - my website use some cookies to store information on your computer. [ read more about my cookies ]. please click the accept cookies button to accept our cookies. news no news has been posted yet 1,354,666 unique visits copyright © 2014-2017 master butcher - lee spencer (britishbutcher.co.uk) powered by php-fusion copyright © nick jones | released as free software under gnu affero gpl v3 | theme by falcon

URL analysis for britishbutcher.co.uk

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Whois Information

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Error for "britishbutcher.co.uk".

the WHOIS query quota for 2600:3c03:0000:0000:f03c:91ff:feae:779d has been exceeded
and will be replenished in 99 seconds

WHOIS lookup made at 09:40:48 17-Aug-2017

--
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Copyright Nominet UK 1996 - 2017.

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS britishbutcher.co.uk

  PORT 43

  TYPE domain

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED no

DOMAIN

  NAME britishbutcher.co.uk

NSERVER

  NS1.FUTUREHOST.PL 91.200.184.195

  NS2.FUTUREHOST.PL 91.219.210.15

  NS3.FUTUREHOST.PL 91.200.184.196

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