A. Miller Butchery

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A. Miller Butchery Working with the team at Bews Meats � | Proud to serve Caithness with quality local produce | Honest

Yesterday and today’s job was pressed ox tongue — slow, simple, and worth every minute.First the tongues went into the p...
20/03/2026

Yesterday and today’s job was pressed ox tongue — slow, simple, and worth every minute.

First the tongues went into the pot and were left to simmer for hours until tender. Once cooked, the thick outer skin slips away easily while they’re still warm.

Then comes the best bit: halving each tongue and placing them into the press with a little gelatine. Packed tight, weighted down, and left overnight to settle into a firm loaf.

Next day it slices beautifully — thin, even cuts with that deep, rich flavour you only get from proper old-school butchery.

No shortcuts. No nonsense. Just time, patience, and a bit of tradition on the table.

A cracking prize-winning Taladale lamb from Quoybrae Mart.Up top we’ve got the shoulder, loin, flank, and leg hanging.Do...
12/12/2025

A cracking prize-winning Taladale lamb from Quoybrae Mart.
Up top we’ve got the shoulder, loin, flank, and leg hanging.
Down below: rolled shoulder, bone-in leg, leg and fore shanks, neck, rump steaks, gigot chops, flank, cutlets, double loin chops, plus the liver, kidneys, heart and lungs — all prepped and ready for the counter.

Here’s a full pluck, and then the organs separated out. Liver goes to pâtés or the frying pan, heart gets diced for rich...
09/12/2025

Here’s a full pluck, and then the organs separated out. Liver goes to pâtés or the frying pan, heart gets diced for rich stews, tongue is brilliant when cured and sliced, and the lights (lungs) are a must for proper haggis. A good reminder that there’s value in every part.

06/12/2025

Turning a rib roast into a ribeye today 🥩

Close to the bone, stop at the elastin, then a wee cut underneath to open up the seam between the fat and the ribeye.

Video at the end showing the seaming part — always satisfying.

A wee something different on the block today: a Barnsley chop 🐑Shows how a change in cutting style can make a whole new ...
04/12/2025

A wee something different on the block today: a Barnsley chop 🐑
Shows how a change in cutting style can make a whole new cut — you’ll see this one more often further south.

A few of the tools that keep the counter full 🔪Boning knife for the fine work, steak knife for the cuts, cleaver for the...
02/12/2025

A few of the tools that keep the counter full 🔪
Boning knife for the fine work, steak knife for the cuts, cleaver for the heavy bits, bone saw when things get serious — and the honing steel to keep it all sharp.

Keeping it local, the way it should be
02/12/2025

Keeping it local, the way it should be

Making our black pudding truffles today 🖤And here’s one cooked and cut — crispy outside, soft and rich in the middle.Pro...
25/11/2025

Making our black pudding truffles today 🖤
And here’s one cooked and cut — crispy outside, soft and rich in the middle.
Proper comfort food.

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