Author Applestone Team

Not everyone knows where on an animal their steak or chop comes from, but knowing this can help you cook it well every single time; certain muscles are more worked than others and they deserve their own cooking methods. Here’s everything you need to know.
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Whole animal butchery means we can cut whatever we want from a carcass. Here’s how we decide what to cut and when — including our latest steak, the culotte aka picanha.
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If you’re looking for high-end steaks for Father’s Day, here’s a list of what we cut and details on how to cook them. Josh Applestone and his dad want burgers, FYI.
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We know what it takes to raise animals well, and why it costs what it does. Good, healthy meat should not be elitist. Here’s how to shop for meat — including these flavorful lamb shoulder chops — on a budget.
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Josh Applestone swears you can cook un-defrosted frozen meat. Our staff is testing his theory. Turns out he’s right! A frozen pork loin in a pressure cooker is great — and it’s so simple and quick that it makes a roast a possible weekday meal.
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Stew is forgiving. There’s a method to follow to make the best pork stew, but other than that it’s about whatever you want. In a rush? Use your pressure cooker. Have time on your hands? Layer flavors for hours on end. It’s all delicious.
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Brining is a great thing for any home cook to do; it keeps meat moist. All it takes is a simple ratio of water, salt, and sugar — and time. Here’s how to brine meat.
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Sometimes we don’t motivate to make things that look labor intensive, even if we want to. Like hand pies aka adult hot pockets. But when one of our staff members did and posted the results to Instagram, we asked for the recipe. Turns out, hot pockets are pretty easy to make. Here’s how.
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Not every customer who walks through our doors knows all about our meat. Here’s why we exclusively sell pastured local meat — and how best to cook it.
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