Beyond the Block Magazine Ed 3

In our 3rd edition of the Beyond the Block magazine you’ll discover new products, merchandising ideas, and essential tools created to enhance your retail butchery business. We’re here to help you maximise your sales like never before! This year marks a monumental milestone - 100 years of proudly serving retail butchers.

ISSUE 03 | MARCH 2026

Bringing innovative ideas & fresh inspiration to retail butchers!

Welcome... to the exciting world of Beyond the Block! This year marks a monumental milestone - 100 years of proudly serving retail butchers. Our unwavering dedication to innovation and exceptional service has helped butchers thrive in a bustling marketplace.

To commemorate this incredible journey, we’re thrilled to invite you to our Butchers Show in Harrogate on Sunday 14th June 2026! Get ready for a spectacular celebration featuring over 55 trade stands, the exhilarating Battle of the Butchers, the prestigious Golden Cleaver Awards, plus good food and drinks.

In this edition, you’ll discover new products, merchandising ideas, and essential tools created to enhance your retail butchery business. We’re here to help you maximise your sales like never before! Here’s to a bright future together!

Danny Upson

Retail Development Team If you would like more information on anything you’ve seen in this magazine or want to chat about your business aspirations, our Retail Development Team is just a call away!

Colin Faraday North West,

Peter Harrison Scotland & North East Tel: 07717 896512

West Midlands & North Wales Tel: 07778 461729

Ian Pullin South, West and Mid Wales & Southern England Tel: 07825 246449

Matt Inskip Yorkshire and The Humber & East Midlands Tel: 07554 117348

Stockport Nottingham

Newbury Exeter Ashford

Aberdeen Bellshill

0161 406 7272 0115 959 6800 01384 230 012 01633 898 150 01440 710 060

01635 265 160 01395 234 970 01233 612 220 0161 945 8050

01224 723 550

01698 749 595 Newcastle 0191 496 2680 Chorley 01257 226 000 Leeds 01977 605 590

West Midlands

Newport Haverhill

Manchester

dalziel-online.co.uk/BeyondTheBlock

Let’s Cook

Introducing 5 NEW delicious additions to our Let’s Cook Value-Added Product range of recipes and labels.

Celebrating

Years

SUNDAY 14TH JUNE 2026 GREAT YORKSHIRE SHOWGROUND, RAILWAY ROAD, HARROGATE HG2 8NZ This is more than a show . This is 100 years in the making .

JOIN US!

Carving Kebabs Meet our new Carving Kebabs. Share… if you dare! 10

Smashing Sausages Our top three BBQ sausages, including two brand new flavours you’ll want in your counter.

Flavoured Potatoes Quick, easy potato sides that deliver serious profit.

Your customers can create a mouthwatering meal in minutes with our 3 NEW Quick Fry Meal Kit recipes and labels. 22

JOIN US

ON OUR

MEAL KITS

FACEBOOK GROUP

NEW Grill Melts Bursting with flavour & profit, these Grill Melts are made with the NEW System B PAD 150 Press!

Please be aware that all recipes and cooking instructions are meant to serve as a guideline only.

CONTENTS | 03

THE WHOLE INDUSTRY’S INVITED TO JOIN US AT

Celebrating

Years

SUNDAY 14TH JUNE 2026 GREAT YORKSHIRE SHOWGROUND, RAILWAY ROAD, HARROGATE HG2 8NZ

This is more than a show . This is 100 years in the making .

04 | BEYOND THE BLOCK MAGAZINE

Join us for a once-in-a-century celebration of skill, community, innovation - and the people that make it all happen. Customers, suppliers, friends - all in one place. This is your chance to connect with the best in the business - past, present, and future. Celebrating 100 Years

LIVE DEMOS & TASTINGS

LEGACY. CRAFT. FUTURE.

CELEBRATING WITH CUSTOMERS & SUPPLIERS

BATTLE OF THE BUTCHERS

9:00 am Show Open

Battle of the Butchers • Apprentice Challenge

• Product Challenge • Doubles Challenge 4:00 pm Golden Cleaver Awards Ceremony 5:00 pm Let’s Celebrate 100 Years: Drinks & Music

CLICK HERE

To register for tickets

CELEBRATING 100 YEARS! | 05

Let’s Cook

Turn everyday meals into memorable moments.

Our eye-catching Let’s Cook point-of-sale branding is designed to grab attention and drive sales. With premium design and clear messaging, it encourages customers to stop, browse, and buy. Convenient ready-to-cook meals, paired with great-value multi-buy deals, are hard to resist, help boost basket spend and keep customers coming back week after week. INTRODUCING FIVE NEW DELICIOUS CHICKEN & MEATBALL MEALS IN THE LET’S COOK RANGE.

1. Korean Chicken with Ketjap Sauce 2. Pork & Bacon Meatballs with Honey Mustard Sauce 3. Spicy Lamb Meatballs with Yoghurt & Garlic Sauce 4. Chicken Français with Burgundy Sauce 5. Lemon Pepper Chicken

To support in-store promotions, we also offer two matching multi-buy stickers: 2 for £12 and 2 for £14.

LET’S COOK: 90x90mm square MULTI-BUY: 30mm round

Call Dalziel Sundries on 0121 486 4500 to order Let’s Cook product and multi-buy labels. Or shop online at www.dalziel-online.co.uk/Lets-Cook

LET’S COOK RANGE | 07

New Recipes Let’s Cook RECIPES

Download the Recipes

Two new Meatball Meals and three new Chicken Meals, expertly seasoned and finished with flavourful sauces. Packed in convenient oven-ready foil trays, these five delicious recipes give your customers an easy way to enjoy gourmet meals at home.

with

Spicy Lamb Meatballs with Yoghurt & Garlic Sauce

INGREDIENTS 12 x Pork & Bacon Meatballs - 20g (made with Lucas Baconburger Mix) 250g Verstegen Honey Mustard Sauce Fresh Chives (garnish) METHOD • Form the mix into 20g meatballs (we used the Rolly Meatball Maker from System B) . • Place 12 meatballs into a smoothwall foil tray and spoon over the Sauce. • Sprinkle with the garnish. COOKING GUIDE • Oven cook at 180°C for 35 mins. Pork & Bacon Meatballs with Honey Mustard Sauce

INGREDIENTS 12 x Lamb Meatballs - 20g

(made with Lucas Butchers Classic Shawarma Burger Mix) 250g Verstegen Yoghurt & Garlic Sauce

Black Onion Seeds (garnish) V erstegen Decoration Blend France (garnish)

The Rolly comes with three interchangeable inserts to create 10g, 20g, and 40g meatballs. Call Dalziel Sundries on 0121 486 4500 to find out more or contact the Retail Development Team to book a demonstration. (You can find the RDT contact numbers on page 2)

METHOD • Form the mix into 20g meatballs (we used the Rolly Meatball Maker from System B) . • Place 12 meatballs into a smoothwall foil tray and spoon over the Sauce. • Sprinkle with the garnish. COOKING GUIDE • Oven cook at 180°C for 35 mins.

08 | BEYOND THE BLOCK MAGAZINE

Lemon Pepper Chicken INGREDIENTS 2 Chicken Fillets (180-200g per fillet) 5g RAPS Lemon Pepper Seasoning Rub Verstegen DS Binder 300g Verstegen Lemon Coriander Sauce Fresh Lemon Twists (garnish) Fresh Parsley (garnish) METHOD • Season the chicken with the RAPS Lemon Pepper Seasoning Rub and dust with the Binder. • Place two chicken fillets into a smoothwall foil tray and spoon over the Sauce. • Garnish with lemon and parsley. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

Korean Chicken with Ketjap Sauce

Chicken Français with Burgundy Sauce

INGREDIENTS

2 Chicken Fillets

(180-200g per fillet) Verstegen Spicemix for Chicken Verstegen DS Binder

(180-200g per fillet) 35g Verstegen Korean World Grill 300g Verstegen Ketjap Sauce

300g Verstegen Burgundy Sauce Mini Pickled Onions (garnish) Thyme (garnish) METHOD • Season the chicken with the Spicemix for Chicken and dust with the Binder. • Place two chicken fillets into a smoothwall foil tray and spoon over the Sauce. • Garnish with onions and thyme. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

Sesame Seeds (garnish) Fresh Coriander (garnish)

METHOD • Coat the chicken with the Verstegen Korean World Grill. • Place two chicken fillets into a smoothwall foil tray and spoon over the Sauce. • Garnish with coriander and sesame seeds. COOKING GUIDE • Oven cook at 180°C for 25-30 mins.

LET’S COOK RANGE | 09

Meet our NEW Carving Kebabs — stack them high and carve to impress. Packed with bold textures and big flavours, they’ll steal the spotlight on your counter. Share them… if you dare! Carving NEW

10 | BEYOND THE BLOCK MAGAZINE

Kebabs

CARVING KEBABS | 11

Give these three delicious Carving Kebab recipes a try or create your own flavours!

Chicken Gyros

INGREDIENTS 400g Chicken Breast or Thigh (thinly sliced) 40g RAPS Gyros Magic Marinade Lemon Cherry Tomatoes

METHOD • Coat the chicken with the Magic Marinade.

• Add the chicken to a large meat stack wooden skewer with base. • Garnish with half a lemon and a cherry tomato. COOKING GUIDE • Cover with tin foil and oven cook at 180°C for 45-60 mins.

RECIPE

INGREDIENTS 400g Lucas Butchers METHOD • Shape the burger meat around a large meat stack wooden skewer with base. • Brush the burger meat with the Magic Marinade. • Garnish with a red onion wedge and a cherry tomato. COOKING GUIDE • Cover with tin foil and oven cook at 180°C for 45-60 mins. Lamb Shawarma Classic Shawarma Lamb Burger Meat 40g RAPS Shawarma Magic Marinade Red Onion Cherry Tomatoes

RECIPE

12 | BEYOND THE BLOCK MAGAZINE

Pork Souvlaki

INGREDIENTS 400g Pork Loin (thinly sliced) 40g RAPS Souvlaki Magic Marinade Red Onion (thinly sliced) Lemon Wedges Verstegen Decoration Blend France

METHOD • Coat the pork with the Magic Marinade.

• Add half the pork to a large meat stack wooden skewer with base. • Top with a slice of red onion before adding the rest of the pork. • Garnish with a lemon wedge and a sprinkle of Decoration Blend. COOKING GUIDE • Cover with tin foil and oven cook at 180°C for 45-60 mins.

RECIPE

Packaging Solutions

Various sizes of Gum Seal & Fresh Bags are available online and from your local Depot. Gum Seal & Fresh Bags are the perfect packaging for your Carving Kebabs!

CARVING KEBABS | 13

WILD GARLIC POTATOES

GREEK POTATOES

ONE SIMPLE RECIPE, ALL YOU HAVE TO DO IS CHOOSE YOUR FLAVOUR!

CHOOSE YOUR FLAVOUR!

PARBOIL 1kg OF SALAD/ BABY POTATOES COAT WITH 80g OF MARINADE DISPLAY & GARNISH

WILD GARLIC POTATOES RAPS Wild Garlic Magic Marinade GREEK POTATOES Verstegen Greek Passion World Grill BACON POTATOES RAPS Bacon Magic Marinade

RECIPES

Download the Recipes

14 | BEYOND THE BLOCK MAGAZINE

BACON POTATOES

Flavoured Potatoes

Quick, easy, and profit-packed potato sides. Add your favourite Verstegen World Grill or RAPS Magic Marinade at 8% usage for endless flavour options! SIMPLY DELICIOUS SIDES!

FLAVOURED POTATOES | 15

NEW Cheese & Jalapeño Pork Sausage Swirlies

TOP BBQ

FOR 2026

16 | BEYOND THE BLOCK MAGAZINE

NEW JUMBO HOG ROAST SAUSAGES

100 years of experience have allowed Lucas to develop the enviable reputation of providing the best Sausage Mixes on the market.

NEW CHEESE & JALAPEÑO PORK SAUSAGE SWIRLIES

HOT SPANISH STYLE SAUSAGES

Banging BBQ SAUSAGES...

Including two brand new flavours you’ll want in your counter.

The Wheelinker takes care of portioning and cutting your sausages, and is ideal for portioning any size and style of sausage!

NEW LUCAS BUTCHERS CLASSIC CHEESE & JALAPEÑO SAUSAGE MIX A fantastic blend of cheesy flavour with a little jalapeño kick. This new sausage mix is sure to be a hit with customers and is perfect for something a little different in your sausage display. NEW LUCAS BUTCHERS CLASSIC HOG ROAST SAUSAGE MIX This new sausage mix packs all the flavours of a traditional hog roast in one delicious mix - tasty apple, onion and a hint of sage. This is the one we’ve been waiting for! LUCAS BUTCHERS CLASSIC HOT SPANISH STYLE SAUSAGE MIX A Spanish-style sausage with warming chilli, tangy tomato, traditional paprika and garlic. Rich, tasty and just the right amount of heat - a brilliant one for the BBQ.

Call Dalziel Sundries on 0121 486 4500 to find out more or contact the Retail Development Team to book a demonstration.

TOP BBQ SAUSAGES | 17

Grill M NEW 18 | BEYOND THE BLOCK MAGAZINE

RECIPES

Download the Recipes

BURSTING WITH FLAVOUR & PROFIT!

Melts Seasoned mince with a melting sauce centre, simply pressed into shape and finished with a crisp crumb or flavourful marinade to create premium products.

SYSTEM B PAD - GRILL MELT MAKER | 19

Italian Grill Melts

Honey Mustard Grill Melts

Verstegen Chimichurri Sliceable Sauce NEW Lucas Italian Easicoat Fresh Parsley

Verstegen Honey Mustard World Grill Black Onion Seeds

INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix)

INGREDIENTS Lucas Baconburger Meat Verstegen Honey & Mustard Sliceable Sauce

METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Roll the balls in the Easicoat coater. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. • Garnish with fresh parsley. COOKING GUIDE • Oven cook at 180°C for 20 mins.

METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. • Coat with the World Grill. • Garnish with black onion seeds. COOKING GUIDE • Oven cook at 180°C for 20 mins.

20 | BEYOND THE BLOCK MAGAZINE

Mexican Grill Melts

INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix) Black Garlic & Pepper Grill Melts Verstegen Pepper Sliceable Sauce RAPS Black Garlic Magic Marinade Fresh Parsley METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. • Coat with the Magic Marinade. • Garnish with fresh parsley. COOKING GUIDE • Oven cook at 180°C for 20 mins.

Garlic Grill Melts

INGREDIENTS NEW Lucas Butchers Classic Cheese & Jalapeño Sausage Meat Verstegen Nacho Cheese Sliceable Sauce Lucas Mexican Style Easicoat Red & Green Chillies METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Roll the balls in the Easicoat coater. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. • Garnish with sliced chillies. COOKING GUIDE • Oven cook at 180°C for 20 mins.

INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix) Verstegen Garlic Sliceable Sauce Lucas Garlic & Herb Easicoat METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Roll the balls in the Easicoat coater. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. COOKING GUIDE • Oven cook at 180°C for 20 mins.

INTRODUCING THE PAD 150 PRESS. TIME SAVING, EASY CLEAN AND ENSURES CONSISTENCY.

SYSTEM B PAD - GRILL MELT MAKER | 21

COOKING COULDN’T BE EASIER WITH THESE SIMPLE STEPS!

STEP 1. Sear the meat

STEP 2. Toss in the vegetables

STEP 3. Cook for 3-5mins. (Add the sauce if included)

Serve with rice or noodles for a satisfying meal that’s ready in no time!

Each kit features marinated meat, freshly chopped vegetables, and a rich, flavourful sauce or coating, all perfectly portioned to create a delicious meal in minutes.

Black Garlic Steak Stir-fry MEAL KIT

RECIPES

Download the Recipes

22 | BEYOND THE BLOCK MAGAZINE

MEAL KITS Add to your range of Quick Fry Meal Kits with our tasty new recipes!

Chicken Rogan Josh MEAL KIT

Korean Chicken MEAL KIT

QUICK FRY MEAL KITS | 23

Add to your Quick Fry Meal Kit range, grow impulse buys, and increase your choice with our new labels & recipes. Make cooking easy for your customers with our Quick Fry Meal Kit labels. Featuring simple steps you can follow in minutes. Size: 50x80mm, 1,000 per roll

MEAL KIT

NEW CARDBOARD SLEEVES

Secure your Quick Fry Meal Kits and elevate your branding!

Call Dalziel Sundries on 0121 486 4500 to order Quick Fry Meal Kit labels.

Black Garlic Steak Stir-fry MEAL KIT

INGREDIENTS Beef Steak (strips) RAPS Black Garlic Magic Marinade Red Onion (sliced) Mixed Peppers (sliced) Spring Onion (thinly sliced) Chives (garnish) METHOD

• Coat the beef with 15% Magic Marinade (extra usage to coat veg when cooking) . • Place 250g of the red onion, spring onions and peppers into two small foil inserts and place in the tray. • Place 400g of the beef into the tray. • Garnish with chives. • Add the lid, label and display.

24 | BEYOND THE BLOCK MAGAZINE

Korean Chicken MEAL KIT

INGREDIENTS Minced Chicken Verstegen Korean World Grill Red Onion (small dice)

Mixed Peppers (small dice) Spring Onion (thinly sliced) Black & White Sesame Seeds (garnish) Chives (garnish) METHOD • Coat the minced chicken with 10% World Grill (extra usage to coat veg when cooking) . • Place 200g of the red onion and peppers into a small foil insert and place in the tray. • Place 500g of the chicken into the tray. • Garnish with spring onions and sesame seeds. • Add the lid, label and display.

Chicken Rogan Josh MEAL KIT INGREDIENTS Chicken Breast (diced) Dalziel Rogan Josh Sauce Verstegen Tandoori World Grill Red Onion (diced) Mixed Peppers (diced) Cherry Tomatoes (halved) Coriander (garnish) Black Onion Seeds (garnish) METHOD • Spoon 300g of Sauce into a large foil insert and place in the tray. • Coat the Chicken with 10% World Grill. • Place 400g of the Chicken and 250g of the red onion and peppers into the tray. • Garnish with black onion seeds, tomatoes and coriander. • Add the lid, label and display.

QUICK FRY MEAL KITS | 25

ITALIAN GRILL MELTS

BLACK GARLIC STEAK STIR-FRY MEAL KIT

LET’S COOK SPICY LAMB MEATBALLS WITH YOGHURT & GARLIC SAUCE

Treat Mum to a selection of delicious, heartfelt dishes that are sure to wow her and be enjoyed MOTHER’S DAY 15th March 2026

Great British Beef Week, organised by Ladies in Beef, celebrates the great quality and excellent environmental credentials of British beef. #GreatBritishBeefWeek26 BRITISH BEEF WEEK 23rd - 30th April 2026

EASTER SUNDAY 5th April 2026

Make Easter extra special with a delicious Sunday lunch, with dishes everyone will enjoy. #Easter2026

Honour and celebrate Pigs in Blankets. They’re not PIGS IN BLANKETS DAY 24th April 2026

by the whole family. #MothersDay2026

ST. GEORGE’S DAY 23rd April 2026

just for Christmas! #PigsInBlankets

Celebrate England’s national day. #StGeorgesDay

CHICKEN GYROS

26 | BEYOND THE BLOCK MAGAZINE

NEW CHEESE & JALAPEÑO PORK SAUSAGE SWIRLIES

NEW JUMBO HOG ROAST SAUSAGES

Welcome summer in true May Day style, twirling around the Maypole. Let’s keep fingers crossed for sunshine, blue skies, and perfect BBQ weather! #MayBankHoliday EARLY MAY BANK HOLIDAY 4th May 2026

The week aims to encourage more people to become BBQ masters as they spend time outdoors and enjoy a meal with their loved ones. #NationalBBQWeek NATIONAL BBQ WEEK 25th May - 31st May 2026

The days are getting brighter and the evenings are getting longer. Perfect to eat, relax, and enjoy great food outdoors! #SpringBankHoliday SPRING BANK HOLIDAY 25th May 2026

LET’S COOK KOREAN CHICKEN

FATHERS’ DASY 14th June 2026 Years Celebrating

Join us in Harrogate for a once-in-a-century celebration of skill,

Make this Father’s Day one to remember by treating Dad to a truly special meal! #Fathersday2026 FATHER’S DAY 21st June 2026

community, innovation - and the people that make it all happen. Customers, suppliers, friends - all in one place. harrogatebutchersshow.co.uk

Key Dates from March to June PLANNING YOUR PROMOTIONAL STRATEGY: As we move into the warmer months from March through June, butchery businesses have a great opportunity to drive sales. Food awareness days and seasonal events offer the perfect platform to run targeted promotions, highlight your best products, and strengthen connections within the local community. This time of year is filled with key dates that can encourage customers to spend more and shop more often. Let’s get creative and explore some stand out promotional opportunities that are sure to help boost your sales!

KEY DATES | 27

Battle of the Butchers 2026

Sharpen your knives and ready your skills for the Battle of the Butchers 2026! The battle is back at the Dalziel Butchers Show on Sunday 14 June, and this year it’s bigger, bolder, and better than ever before!

There is not just one, but 12 prestigious Golden Cleavers up for grabs over three challenges! DOUBLES BUTCHERY CHALLENGE The show stopper event of the year. Teams of two battle head-to-head to claim the Golden Cleaver and the title of Battle of the Butchers 2026 Champions. BUTCHERY APPRENTICE CHALLENGE The future of butchery takes centre stage! Apprentices under 25 compete in a high-energy, hands-on challenge. BUTCHERS PRODUCT CHALLENGE Nine categories and nine opportunities to win a Golden Cleaver! Submit your finest products on Tuesday 21st April 2026, and let your flavours speak for themselves.

ENTER HERE

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