The perfect burger patty is subjective. We know this. And yet we still debate thick vs. thin, round vs. smashed, shaping with hands vs. tools. How do you like yours?
We know what it takes to raise animals well, and why it costs what it does. Good, healthy meat should not be elitist. Here’s how to shop for meat — including these flavorful lamb shoulder chops — on a budget.
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.
Cookbook author Julia Turshen made this pork shoulder with our meat and tagged us on Instagram — to our delight. We reached out to ask her how she cooked it. Here’s how.
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.
Cheese steaks tend to be something people eat out at a favorite spot. But you can and should make them at home. Here’s our friend chef Justin Brunson’s cheese steak, which he makes in Denver, not Philly.
Want to know how to use an Applestone vending machine? Watch this short video and you’ll be an expert.
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.
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.
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.
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.
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.
A pork butt is not a butt. It’s a pork shoulder. So is a Boston butt. Why would any cut of meat have such a confusing name? Read on.
Grilling is the best way to cook lamb, a fatty meat, no matter the season. All you need is salt, pepper, and olive oil. Or try this Indian-style rub.
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.
Josh Applestone was interviewed by Taste about cooking beef heart. Not everyone wants to know why and how to cook beef heart, we get it. Offal lovers, read on.
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.
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.
Knowing how to bake, sear, roast, stir-fry, grill or poach any cut of meat means a great meal every time. Learn the best techniques for cooking any meat.
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.
It’s our first annual local holiday gift guide — all things Hudson Valley and all things food-related.
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?
The savory combination of aromatic lamb, rich tomato sauce, and baby okra cooked to perfection is the most wonderful…
Anyone who visits the Applestones at home regularly has likely had Jessica’s quick and easy lamb meatballs at least once. Here’s how to make them.
Most people assume the best way to cook something that has been frozen is to defrost it first. Not so fast!
Cross cut short ribs have grown in popularity in recent years, with good reason. They’re super flavorful, plus fun to chew on.
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.
Grilling may be fun, but it’s perhaps the quickest way to ruin a steak. The best way to cook a perfect steak is to pan-sear it and finish it in the oven.