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WebFeb 18, 2024 · The first leg of my journey into the meaty underbelly of Cambridgeshire starts with The Art of Meat in Arbury. Owned and run by Jon West (not to be confused with the tinned fish peddling John West), this is very much a traditional butchers shop with a village feel, right on the edge of town. Established in 2005 they take great pride in sourcing ... Webstories from real people, along with a list of resources to help you learn more about the art of preserving all types of meat.-- (5/12/2014 12:00:00 AM) The Whole Art of Curing, Pickling, … WebHeat oil in a large casserole over medium heat. Add mince and cook, stirring with a wooden spoon to break up, until browned (6-8 minutes). Transfer mince to a bowl with a slotted spoon, leaving fat in pan. 2. Add beef cheek, in batches, to casserole in a single layer and brown over medium-high heat (4-5 minutes). thackley juniors