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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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We get a lot of questions about why we age meat. Is dry aged the same thing as aged? Is there such a thing as wet aged? What’s the point, anyway? Here, we answer why we age meat.
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Learn how to make the best pork cheeks ever, which we first wrote about in our book, The Butcher’s Guide to Well-Raised Meat. Spoiler alert: You’re going to need lard.
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Not everyone knows how to tie a roast. But if you can tie your shoes, you can tie a roast. Our foolproof instructions, from The Butcher’s Guide to Well-Raised Meat.
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Sometimes you see something in the vending machines and don’t purchase because you’re not really sure what to do with them. We’ve all been there. Take pork rib tips. Maybe you know how to make ribs, but pork rib tips? What are those?
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We eat lunch together most days midday. The best lunches are when someone has taken some product home, cooked, and brought it back for us all to share. Like Amelia’s mom’s staff meal pernil.
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