by Malcolm Jolley

Cumbrae’s Stephen Alexander comes from a long line butchers, and his prowess with the knife was clearly on display in the video we recently shot below. In it, he shows me where all the cuts in the glass butcher case come from, and a few that aren’t always there like the surprisingly small tenderloin. An epicure in his own right, Stephen also includes advice on which cuts are best cooked in what way (just in time for Easter) and how to speak to your butcher to get the best piece of meat for your recipe.

Can’t see the video? Click here.

Malcolm Jolley is the Managing Editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at