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In this installment of Ask the Butcher, Josh Applestone weighs in on homemade roast beef made with eye round, plus tips for preserving meat at home.
The recipe for beef jerky in the latest Joe Beef cookbook is Josh Applestone’s simple method using eye round and a special marinade.
You ask the butcher, Josh Applestone answers. In this edition: the art of cooking porterhouse, easy-to-chew cuts, the best ground, and the right internal temperature for pork.
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.
A perfect roast beef is a thing of beauty. It’s simple, economical, and delicious. Here’s how to make one. All you need is an eye round.
Do you know which of the four primals that make up a steer’s carcass contains the most ground beef? Or which one contains the money meat? Read on.
Chef Barbara Lynch recently made a lasagne with bolognese for a dinner at Pasta Flyer in New York City. She made it with our ground beef, pork, and lamb — and a secret ingredient. Here’s the recipe.
If your fridge and cabinets are looking bare but you still have some pork stew, peanuts, white beans, and pickle brine, you’re in luck! Make our latest Applestone in the Kitchen recipe: pork and white bean ragout.
Celebrating Passover or Easter — or both — this year is just not going to be traditional. And that’s…okay. The point of either holiday has never actually been the brisket! Here are a few ideas for these unprecedented holiday meals.
In this Applestone in the Kitchen, we have extra time to make bolognese sauce instead of our usual quick pasta sauce with ground meat. If you happen to have lasagna noodles, use the sauce to make a traditional lasagna. Or just serve with pasta. Either way, the flavor is out of this world.
As we wrote in our book, The Butcher’s Guide to Well-Raised Meat, “Only in modern times do we expect to eat meat three times a day and consider a 20-ounce steak to be an individual portion.” Here are some ideas on how to stretch a steak or a chop. Essentially you want to treat meat as a condiment.
If you need cooking advice right now, especially about meat, we’re here for you! We’ve set up a form on our website or ask us on Instagram. A lot of people are currently being challenged to cook with whatever they have on hand in their fridges and cabinets. We’re all trying to stretch what we’ve got — getting creative to make meals we’d usually make to feed two now feed four or more. Some of us are even trying to learn to cook unusual cuts and new recipes. How can we help you cook?
Here are a few ways local businesses are responding to Covid-19. Thank you to these Hudson Valley leaders for their flexible thinking and inspiring compassion. Know of an effort we missed? Let us know; we want to share them all!
We’re thrilled to partner on Just A Dash, our good friend Matty Matheson’s show. Here’s Matty’s Pattys recipe from Episode 12.
Try something new for your Hanukkah celebration! Here are 8 holiday party favorites with a twist: they all contain offal. There’s one for each night and any kind of party, big or small. They’re also as delicious as they are festive.
Three eco-friendly thoughts for this Earth Month/Week/Day: Reuse reusable bags; upcycle single-use plastic; and eat less — and better — meat.
The best way to test meat for doneness is with a meat thermometer. Here’s which kind of meat thermometer to use and what temperatures to look for — plus how to test by hand.
If it’s time for dinner but you forgot to defrost meat, no worries. Just cook it frozen. Here’s how to cook frozen meat, plus tips for defrosting if you plan ahead.
Well-raised meat is for everyone! If you’re concerned about budget, no matter. We have tips and recipes for you. Start by not eating meat daily and reducing portion size. Next, try these 10 meals for under $10.
We all need last minute and very fast mid-week meal ideas. Here are five, plus a lot of inspiration, from Josh Applestone. No takeout needed!
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.
Cooking for a crowd is an art form. Sometimes you have to wing it. Just ask an expert; author Julia Turshen recently made 400 meatballs for a fundraiser. You can make them just as easily for a friend’s birthday, a holiday, or just because.
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.
We recently started cutting picnic shoulder which really brings one thing to mind: pozole. One staff member shared this amazing recipe — and another tried it out.
In this edition of Applestone in the Kitchen, we’re using bone-in thighs (or whatever bone-in parts you have!) and pantry staples to make deeply comforting chicken and dumplings.
For those of us non-essential workers doing the critical work of staying at home to flatten the curve of Covid-19, we’re launching a new recipe series: Applestone in the Kitchen. First up, here’s how to make cheeseburger helper from scratch with pantry staples you likely have on hand. If you have a recipe you’d like us to explain, any questions about cooking meat, or ingredient substitution quandaries, reach out. Stay safe!
There’s a reason brisket is a holiday staple, but it’s not just for the holidays. This recipe — with stewed fruit — is just as perfect for making on the kind of quiet weekend day when you have time on your hands and want leftovers.
Josh Applestone answers your questions about slow cookers, lean cuts of meat, fixing cooking mistakes, and how to reduce kitchen odors.
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s chorizo lasagna recipe from Episode 7.