Category Applestone Meat Company

Butchers and bone broth go way back — like, pre-Paleo. We’ve always loved its flavor and versatility. Call it bone broth, stock, whatever, it’s all meat water to us. Here’s how to make it.
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A sharp knife is a must for butchers and home cooks alike, and it mostly comes down to regular honing. Here’s how to hone, how to sharpen, and what kind of knife to buy if you’re in the market for a new one.
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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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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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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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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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