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Welcome to London's independent butcher

Offering quality free-range meats sourced from UK farms with high standards of husbandry and welfare.

Cherry Cola Beef Short Ribs

Ingredients- serves 4
8x Beef Short Ribs x 8-10cm long
250 cl Beef / Veal Stock OR Cherry Coca Cola
Firefly Cherry Cola BBQ Rub
Firefly Cherry Competition BBQ Sauce

For the BBQ
1x 1/3 Chimney Starter of Briquettes
4x Hickory Wood Chunks for Smoking

Liberally cover the Short Ribs with the Cherry Cola rub and leave to marinade overnight.

Using 1/3 of a Chimney Starter (around 8 briquettes), get the BBQ to 140˚. Set the BBQ for indirect cooking, with lit briquettes to one side of the BBQ and add the wood chunks. Smoke penetrates meat when it’s raw. Once a layer of cooked meat forms on the outside, smoking has little effect...

Meat the Gossip - our Newsletter

With the BBQ season in full swing, and plenty of delicious steaks being bought, I thought I might put into simple terms the process of aging beef, and the difference between the steaks on the shelves.

‘Aging’ is all about the process of tenderising the beef and maximising it’s flavours. As beef is slaughtered, the body will stiffen and connective tissues will harden. By breaking down the connective tissues, the meat will become more tender. There are a number of aging processes, but the best is ‘Dry Aging’. This is hanging the beef in large pieces, possibly the carcass or half carcass, for a number of weeks. At Meat London, we buy what is known as a ‘Roasting’, which is more or less the steak cuts. Hanging the meat in a temperature controlled environment, allows the sinews and tissues to stretch out. It also allows excess liquids to drain from the meat, thus intensifying the flavours. At Meat, we aim to age our beef for 30 days...

ABOUT US

The ethos has always been to source best quality British meat, poultry, game, cheese, deli and wines, and to supplement them with some of the finest International products and ingredients available. The Company blends a practical approach of ensuring perfect animal welfare and husbandry, environmentally friendly purchasing and delivery and the need to fulfil the wishes of the customer base. Mixed in with this, Meat London likes to keep the customers entertained with a programme of Butchery Classes, BBQ Training Events, Competitions and weekend Wine Tastings.

Delivery

Place your order for your favourities cuts of meat, deli and cheese. Don't forget we do wine as well.

Monthly Newsletter

Read the recent news and find out about monthly recommendations and recipes.

THE BOOK

Meat London - The Book is a celebration of good butchers in our community. Chef - turned butcher Paul Grout, co-founder of the acclaimed Meat London butchers, shares his insights with you on what makes good meat, which cuts to buy and how to cook them well. 

More than just a cookbook, this also gives an insight into the work and care that goes into running a good butcher's shop. 

EVENTS

Can ‘learning’ really be so much fun? At Meat N16, our Events Team are primed and ready to deliver courses in everything you ever wanted to know, and everything you never knew you needed to know, about using your BBQ, in the pretty N16 garden. No more burnt sausages, no more half cooked chicken legs.

Only an abundance of delicious BBQ fayre. Our courses are designed for all abilities and ages. From corporate team building and family gatherings, to birthdays, hens, stags and children’s parties. We have space for up to 20 guests, and all of our courses can be bespoke designed to suit the event.

Weber Grill Academy

Meat N16 are the nominated Grill Academy for Weber BBQ’s. We run a selection of courses, on a weekly basis, from March to October. The courses are suitable for all ages, and cover all aspects of using your BBQ.

Private Hire

For a minimum of 10 guests, we offer private, bespoke tutorials and events. From our hearty Meat London welcome on arrival, through the time spent with our Events Team, all the way to Q&A’s with Grill Master Craig at the end, we leave no burger un-turned.

Meat on the Road….

What could be even better than a day spent in the garden at Meat N16? Well, maybe the Events Team visiting you. We offer a fully catered BBQ service for your home or preferred venue. All ‘on the Road….’ Events will be tailored to suit the wishes of the customer, and delivered by our own Events Team.

OUR SHOPS

MEAT N16

STOKE NEWINGTON
104 Stoke Newington Church Street,
London N16 0LA

T: 0207 254 0724
E:
n16@meatlondon.co.uk

MEAT NW5

TUFNELL PARK
147 Fortess Road,
London NW5 2HR

T: 0207 267 2591
E:
nw5@meatlondon.co.uk

MEAT N6

SWAIN'S LANE
Unit 2, Sonny Heights East, 3 Swain's Ln,
London N6 6QX

T: 0208 347 6888
E: n6@meatlondon.co.uk


Cherry Cola Beef Short Ribs


Liberally cover the Short Ribs with the Cherry Cola rub and leave to marinade overnight.

Using 1/3 of a Chimney Starter (around 8 briquettes), get the BBQ to 140˚. Set the BBQ for indirect cooking, with lit briquettes to one side of the BBQ and add the wood chunks. Smoke penetrates meat when it’s raw. Once a layer of cooked meat forms on the outside, smoking has little effect.
Read more

Lamb Saddle with Caramelised Baby Onions and White Wine Jus

Lamb Saddle

I make no secret of the fact that this is one of my favourite cuts. The saddle is from the middle of the animal and is all soft, tender meat. Rolled properly, it looks so elegant and is a real winner for any dinner party. Adding the soft, sweet baby onions on the side is a bit like putting a silk hanky in your pocket before you leave the house. An unassuming touch of decadence.
 
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Beef Wellington



With Christmas upon us, I am proposing the always decadent Beef Wellington. ‘Celebrity’ Chefs, and all those weekend glossy mags, will tell you that only a ‘Centre Cut’ Beef Fillet will do the job. That’s all very well if you are running a smart restaurant, and you want every piece to look the same, but the Rump Fillet, Chateaubriand, has all the flavour, is just as tender and will save a few pennies. It’s my cut of choice. As with all good things, your Beef Wellington will need a little investment of money and time, but, as it sets off your festive table, you will decide it is worth the effort. (BTW; this is the Christmas treat destined for my table this year).
Read more