Category Recipes

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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We make many different kinds of sausages — all with bold organic spices. So if you’re into sweet Italian or want to try a chocolate chorizo, we have sausage for you. Taste them all!
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You might find more than one kind of short ribs in our vending machines. Don’t let the names confuse you. They’re all delicious and should be cooked in different ways. Here’s a cheat sheet.
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Though it may sometimes seem otherwise – especially in the middle of outdoor grilling season — there’s so much more to beef than steaks. There’s brisket and bones and roasts and the most wonderful braiseable cuts, to name a few things. Here’s how to cook it all.
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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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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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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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