Monthly Archives January 2018

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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We continue to stock our machines in Stone Ridge and Hudson with fresh beef, pork, lamb, and chicken.

Safe shopping guidelines: Only (2) people should enter the store at a time, as our space is small. Use the tape markers on the floor to determine 6 feet of distance from one another. Learn more about our COVID-19 response.
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