Ben Roberts is a member of the Welsh Craft Butchery Team and works for prestigious butchers M.E. Evans. Over the course of the last 12 months, he has successfully competed at both the World Skills UK National Finals and the World Butchers Challenge (the Olympics of butchery), finishing in a very accomplished third place on both occasions. We caught up with Ben to find out what’s hot in the world of protein and which products should make the cut this spring.

ARE YOU SEEING MORE CHEFS UTILISING THE FULL CARCASS?

Definitely. More and more chefs have the skills to use the whole carcass so we’re seeing more requests for whole products with every last bit being used. Cutting down on waste and maximising the yield of a carcass can help to bring down total costs, which has become more important than ever. Some chefs will buy full carcasses and prepare them in-house. Others will buy whole but ask us to break it down for them and remove specific cuts and muscles for use in certain dishes. Always speak to your butcher or supplier as they can give you ideas and help you maximise your yields, which is good for everyone.

WHAT CUTS OF BEEF WOULD YOU RECOMMEND FOR CHEFS THIS SPRING?

You can never go wrong with a nice piece of silverside and topside for roasting but brisket, short rib and a King Arthur Roast are also a few different cuts being used to great effect for a slower cook. We’re also seeing a lot more shin of beef and brisket being served on the bone to boost flavour as the bone marrow adds to the dish.

IS PORK A CHEAPER ALTERNATIVE TO BEEF AND ARE THERE ANY CUTS CHEFS ARE USING?

Yes, pork is slightly cheaper than beef so we’re definitely seeing it being used more frequently by chefs, often in creative ways. Bones are being retained for flavour and visual appeal so cuts like a Tomahawk-style pork chop and belly pork with a French trim are increasingly popular.

WHAT WOULD YOU SUGGEST FOR EASTER?

A shoulder of lamb, on or off the bone, is a classic at Easter but for something a bit more refined, easy to work with and still beautifully tender, I would recommend trying a cannon of lamb.

IS MUTTON A PRODUCT CHEFS SHOULD BE GIVING SERIOUS CONSIDERATION TO IN 2023?

Mutton is a fantastic product. It’s cheaper than lamb and in my opinion offers a better flavour profile. In the past it’s been an under-used product, but interest has been growing and there are now some quality producers specialising in mutton. It is an absolutely beautiful product for hotpots, stews and curries as its stronger flavour can take a bit of spice brilliantly. A kilo of mutton chunks may cost you between £3-5 less than lamb as well. It really isn’t just for slow and low cooking though as there are some fantastic mutton products and cuts such as bone in sirloin or ribeye roast now available that are also perfect for roasting or faster cooking. It’s all about working with your butcher and using their knowledge of the cuts available.

IS THERE ANY GAME ABOUT IN MARCH?

While the key game months are behind us, there is generally plenty of wood pigeon and roe and muntjac venison available in March. March typically signifies the end of the season for many venison species but these two are fantastic, flavoursome options to look into.