The 7 Questions you MUST ask your Butcher Before Buying Steak

Outlined below are the 7 most prominent questions to ask your butcher before running home to get that cast iron skillet on the heat!

1. Where is it from?
2. What breed of animal is it?
3. How was it reared?
4. How old was it?
5. How has it been hung and aged?
6. How do I store it?
7. How do I cook it?

1. Where is it from?

Probably the most important question. Your butcher should be able to tell you the county, the farm name and the farmer's name. If they can't, you're better off at the supermarket where they also won't know — but at least you won't have paid a premium for the privilege of not knowing. At TJB, provenance is non-negotiable.

2. What breed of animal is it?

Native UK breeds grow slowly, lay down fat properly and on grass taste phenomenal. Continental breeds grow twice as big in half the time — designed for commercial speed, not for flavour. At Thomas Joseph Butchery we support slow-grown natives that are free range and grass-fed.

3. How was it reared?

Free range, grass-fed animals are healthier, more sustainable and produce superior meat. Grain-fed, barn-raised animals live in confined spaces, require more medicinal treatment, and their fat has higher levels of toxins. Grass-fed animals carry 300–400% more CLA, far higher omega-3s, four times the vitamin E, and elevated antioxidants from the grass pigment.

4. How old was the animal?

Most UK cattle are slaughtered before 30 months due to regulations. But older animals — OTM (Over Thirty Months) — have had more time to lay down intramuscular fat and develop genuine depth of flavour. At TJB we actively seek out OTM beef because the results are extraordinary.

5. How has it been hung and aged?

Beef should be aged for a minimum of 3–4 weeks. Always dry-aged in a cold store, not wet-aged in a vacuum pack. Dry-ageing tenderises and concentrates flavour as moisture evaporates. Wet-ageing retains moisture and blood — you pay for liquid, not beef. Specific conditions of temperature, humidity and airflow are essential. At TJB we age for a minimum of 28 days with an optimum of 50–60 days, and take some cuts considerably further.

6. How Do I Store It?

Best within 2–3 days: place on a wire rack in the fridge to allow air circulation and turn daily. Vacuum packing is fine but take it out a day or two before cooking. Never leave steak in a bag with trapped air — it will sweat and spoil faster. To freeze: vacuum pack before freezing and thaw slowly in the fridge.

7. How Do I Cook It?

Scorching hot pan. Season with salt only — pepper burns at high heat, so add it after. Generous dollop of grass-fed butter in the pan, then get the steak in immediately. For a standard steak, one minute each side twice for medium-rare. For cuts above 600g: same sear process, then into a 200°C oven — 45°C rare, 52°C medium-rare, 55–60°C medium. Check in 3-minute intervals.

So there you have it — the 7 questions you should ask your butcher, asked and answered. We hope it was informative and gave you some ideas on what to look for in your steak!

Thomas Joseph Butchery and the Team