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.
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.
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.
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.
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.
Beef can be cut a lot of different ways which results in many kinds of steaks. It can be confusing when you start factoring in national and even regional steaks. Here’s a breakdown of the steaks we cut, what they’re like, and the best ways to cook them all.
Our favorite way to cook lamb is on the grill; it stands up well to the smoke and char. But we cook our ribs, shanks, and racks other ways, too. Here’s are some suggestions.
Our how to cook everything series tackles pork! Read on for methods, tips, and recipes for making tenderloin, boston butt, ribs, rib tips, pork belly — and everything in between.
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.
No matter what time of year, there’s always something — July 4th, holidays, reunions — that calls for feeding a crowd. Here are our best cuts for hordes.
Do you have a question you want to ask Josh Applestone? Get in touch. Here he does some Q&A about plating steak, cooking sausage, and grading.
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.
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.
Here’s how to make ribs — from the basics to what Josh Applestone always leaves out. Just don’t forget to buy more than you think you need.
Sausage is always popular in our vending machines — and we get why. Ever wanted to learn how to make your own sausage? Here’s how.
So you want to learn how to grill? Here are a few things to consider on your way to become an expert at the grill — gas or charcoal.
A few of us took a road trip to Austin, Texas for barbecue, tacos, and inspiration. We wound up with all that that plus 30 packs of tortillas. Here’s what and where we ate.
It’s salad season! Here’s Jessica Applestone’s favorite warm lamb salad from The Butcher’s Guide to Well-Raised Meat, adapted from a Nigella Lawson recipe.
If you’re a fan of smoked meat, but don’t have access to a smoker, no problem! Here’s how to smoke all the meats on a charcoal grill.
So you see a ham hock in the vending machines. What do you do with it? We have four ideas, including Josh Applestone’s method for boiling, then frying.
In a cooking rut? Try something new-to-you, like lamb roundbone chops. Cut from the shoulder, they’re flavorful, good on the grill, quick, and juicy.
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.