Want To Cook Meat Like A Pro? Butchers Share The Five Skills You Need

After years of plant-based diets dominating the food conversation, there’s a growing resurgence in traditional, hands-on cookery – most notably, butchery. According to The Times, Millennials and Gen Z are embracing a new culinary frontier: learning to butcher, cook and understand meat with precision and care. 

This shift is also reflected in search trends. Google data shows interest in the “carnivore diet” surged by 48% over the past year, while searches for “vegan diet” have gradually declined, down 27% year-on-year. While dietary choices will always be personal, there’s a clear appetite for home cooks to reconnect with where their food comes from, and how best to prepare it.

So, what’s driving this return to meat?

“We’re seeing a new wave of meat eaters who aren’t just buying meat, they want to understand it,” say the experts at Campbells Meat. “They’re asking how to break down a whole chicken, how to cook each cut of beef to perfection, and how to minimise waste. It’s part of a ‘back to basics’ mindset, where people want to handle food properly and cook it with respect.”

Whether driven by sustainability, culinary exploration, or a love of quality ingredients, this renewed interest celebrates meat as a craft – one that values skill, sourcing, and tradition. To help home cooks sharpen their skills, the expert butchers at Campbells Meat share five essential meat-handling techniques everyone should master:

1. Basic Knife Cuts

Mastering essential knife cuts is the foundation of good butchery. Slicing against the grain, creating clean joints, and using precise techniques like boning or filleting helps ensure better flavour, texture, and presentation. Learning how to control your knife also reduces waste and improves cooking times.

2. Understanding Meat Cuts

Knowing your way around different cuts is key to getting the best from each type of meat. From the tenderloin to the brisket, each cut requires different cooking techniques, like grilling, braising or roasting, and offers different flavour profiles. This knowledge can help you buy smarter and get restaurant-quality results at home.

3. Safe Handling and Storage

Handling meat correctly is essential for food safety. Store raw meat on the bottom shelf of the fridge to avoid cross-contamination, keep prep areas clean, and always wash hands and utensils thoroughly. Freeze meat properly and defrost in the fridge to maintain quality and minimise the risk of bacteria.

4. Knife Safety and Sharpening 

A dull knife is more dangerous than a sharp one. Regular honing with a steel or sharpening with a whetstone keeps your knives effective and safe. Use the right grip, cut on a stable surface, and store blades securely in a block or on a magnetic rack.

5. Seasoning and Resting

Seasoning meat generously, especially with salt, helps enhance flavour and improve texture. Before cooking, allow meat to come to room temperature: at least 30 minutes for steaks, and longer for larger roasting joints. This helps it cook more evenly. After cooking, rest meat to let juices redistribute, aim for 5–10 minutes for steaks and 15–20 minutes for roasts, loosely covered in foil.

Whether you’re preparing a simple steak or slow-roasting a Sunday joint, mastering the basics of butchery can elevate your meals—and your appreciation for the ingredients. At its heart, it’s about slowing down, being hands-on, and celebrating the timeless craft of cooking well.