Spooktacular Meat

Halloween! That time of year when things are allowed to get seriously spooky. Are you brave enough? At The Butchery, you’ll find liver, kidneys, hearts, cheeks, tongue, sweetbreads and even veal brains. Creepy? Absolutely. But also incredibly tasty when you know how to cook them.

Did you know these cuts used to be everyday fare? Liver with onions and apples. Tongue on a sandwich. Hearts on the grill. Scary food? Not at all. Using the whole animal is what craftsmanship is all about. That’s the spirit.

Not quite ready for veal brains yet? No worries! You can get spooky with cuts you already know and love. Turn ground beef into a severed foot, chicken wings into black bat wings and little sausages into full-blown Halloweenies. Just like that, your Halloween table becomes a proper feast of frights. Gruesomely fun and surprisingly easy, too.

Scroll down to explore our spooky selection and get inspired by our recipes. Dare to give it a go? Trick or treat? Treat!

Spooky Meat

Chicken livers Free range 500g € 13,98/kg

Marrow bone Blonde Aquitaine 2 halve lange stuks

Sliced veal liver From 2x 150~175g € 93,27/kg

Pork cheeks Livar 950~1000g € 25,63/kg

Offal for Beginners

Let’s be honest: offal can sound pretty intimidating to a lot of people. Liver? Tongue? Veal brains?! We absolutely love it. And here’s the good news: you don’t have to go all in right away. Start with the less intimidating cuts, take it one step at a time, and before you know it, you’ll be frying sweetbreads like you’ve been doing it your whole life.

Offal for beginners: where do you start?

Cheeks are the perfect place to start. Think classic braising meat, only melt-in-your-mouth tender. Let them simmer gently for around 3 to 4 hours, and you can pretty much leave them to do their thing. Fantastic!

Hearts might sound intimidating, but they’re simply muscle meat. Slice them up and give them a quick sear, just like a steak. Surprisingly delicious, right?

Liver has one major enemy: overcooking. Leave it in the pan too long and it turns dry and bitter. So slice it thin, get your pan nice and hot, cook for a minute and a half on one side and about a minute on the other. Done! Prefer a milder flavor? Soak the slices in milk for half an hour beforehand.

Tongue takes a little patience. First, cook it slowly for several hours or confit it in the oven. Then remove the tough outer skin and sear the slices in a hot pan. The result? Incredibly tender.

Sweetbreads and veal brains are for the truly adventurous. Never cooked them before? Just ask us for advice, and we’ll help you figure out exactly how to prepare them.

Dare to give it a go?

Our advice? Start small. One cut, one dish, no panic. Pick your first cut from our spooky selection and discover just how delicious the scary stuff can be. We’d love to hear what you think!