7 Butchery Myths Busted: What You Really Need to Know About Meat
In the age of online “food hacks” and half-truths, it’s easy to pick up bad habits in the kitchen. From washing chicken to worrying about freezing meat, we’ve heard just about every myth there is when it comes to buying, storing, and cooking meat.
So, we’ve rounded up seven of the most common butchery myths — and set the record straight once and for all.
1. You Should Always Wash Raw Chicken
Absolutely not! This is one of the most persistent myths around — and one of the most dangerous.
Washing raw chicken doesn’t remove bacteria — it actually spreads it. Tiny droplets of contaminated water can splash onto your sink, worktops, and other foods, increasing the risk of food poisoning. The safest way to kill bacteria like Campylobacter is by cooking chicken thoroughly until it’s steaming hot all the way through and the juices run clear.
2. Supermarket Mince Is the Same as Butcher’s Mince
Not even close.
At a good local butchery, mince is made in small batches using quality cuts of meat, often from the same source as your steaks and roasting joints. That means you know exactly what’s gone into it — and it’s usually freshly minced on-site.
Supermarket mince, on the other hand, is typically made from a large mix of trimmings from multiple animals and may have sat on the shelf for several days before you buy it. The difference in flavour, texture, and freshness is night and day.
3. Wooden Chopping Boards Are Unhygienic
This one surprises a lot of people. In truth, wooden boards can actually be more hygienic than plastic.
Wood naturally absorbs and traps bacteria below the surface, where they die off as the board dries. Plastic boards, on the other hand, can develop knife grooves that trap bacteria and are harder to clean thoroughly.
That said, always keep separate boards for raw meat and other foods, and clean them properly with hot, soapy water after use.
4. Freezing Meat Ruins the Quality
Freezing gets a bad reputation, but done right, it doesn’t harm your meat at all.
The key is to freeze meat while it’s still fresh and to defrost it slowly in the fridge, not on the countertop. Rapid freezing preserves the cell structure, locking in flavour and tenderness.
At the butchery, we often prepare and vacuum-seal meat specifically for freezing — perfect for stocking up without compromising quality.
5. You Should Always Buy Lean Cuts
Lean meat can be great, but fat equals flavour.
Fat helps meat stay juicy and tender during cooking, and it adds depth to the taste. A little marbling in your steak or a higher fat ratio in your mince can make all the difference. Don’t fear the fat — just enjoy it in balance.
6. Pink Pork Is Unsafe to Eat
This used to be true, but food standards have changed.
Modern pork is much safer than it once was, thanks to better farming and inspection standards. Slightly pink pork, especially when it’s from a trusted butcher and cooked to 63°C with a rest period, is perfectly safe — and far juicier than the dry, overcooked pork of the past.
Taste the difference with premium cuts — shop our range of pork cuts.
7. You Can Tell Meat Is Cooked by Colour Alone
Colour isn’t always a reliable guide — especially with poultry.
Chicken can sometimes look cooked before it’s reached a safe temperature, while beef can remain pink even when it’s well done. A quick-read meat thermometer is the most accurate way to check doneness — and it helps you avoid both undercooked and overcooked meals.
Final Thoughts
Good meat deserves good knowledge. By busting these myths, we hope to help you cook with more confidence and get the very best out of every cut.
If you ever have questions about how to store, cook, or prepare your meat — just ask your local butcher. We’re always happy to share advice, tips, and a few trade secrets.