If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d’oeuvres or nibbles, call them whatever you want — here are a bunch of ideas for small, festive, and meaty bites.
Local cookbook author Sarah Copeland shares her recipes for a romantic special meal: a favorite steak and a bittersweet chocolate cake.
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.
Chef Barbara Lynch recently made a whole grain rigatoni with spicy sausage for a dinner at Pasta Flyer in New York City, using our hot Italian sausage. It’s an easy mid-week meal, but delicious enough for a last minute weekend dinner with friends.
We love bone broth, but there are other things to make with bones, if you’re interested. Shop the retail freezer for marrow or neck bones and give these recipes a try.
Beef tenderloin doesn’t only need to be slow roasted once a year for the holidays with minimal flavor. Make it for any meal — buy medallions to bring the cost down — and play around with sauces and rubs.
This sage-filled dry rub recipe is just the thing for chicken — or steak, chops, roasts, and more. It’s also better than a marinade. Get rubbing.
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.
Chicken is considered humble, but, roasted right, it can be anything but. Here are tips and recipes for the kind of roast chicken you want to serve guests, including how to cut up a whole chicken into parts.
We’re sure you’re an amazing cook. But a holiday meal is no time to wing it. Pay attention to temperature, carve well, and up your plating game to make a great meal even better.
You asked the butcher for a holiday gift guide, so he answered. Here are his favorite pans, salts, vinegars, local goods, and a whole lot more.
As we cut and tie your holiday rib roasts, your whole tenderloins, your racks of lamb, we’re thinking about recipes and traditions — old and new.
The latest installation of our Community Cookbook: Chef Emmet Moeller’s recipe for lamb shoulder chops with toasted caraway seeds and red cabbage. Inexpensive and flavorful shoulder chops are great for a week day or if you’re having people over.
Want to learn how to spatchcock? It means the same thing as butterfly, but is a far better word. Just remove the spine and splay a chicken, turkey, or any bird open like a book. Then cook. We suggest brick chicken.
We love fried chicken. This recipe from our book, The Butcher’s Guide to Well-Raised Meat, is made with flavorful boneless skinless chicken thighs and cooked in lard for a crispy, crunchy crust without burning.
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 you’re curious about how to braise meat, here’s our simple primer of this foundational cooking method for great results. Enjoy!
Chicken is the only certified organic meat we carry. Currently, our beef, pork, and lamb are pastured and local. Here’s why.
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.
Meatballs are a thing of beauty, especially in a sandwich. Make your own or use our meatballs to make a wedge, hoagie, sub, grinder, or whatever you want to call it!
If you see pork neck bones in our retail freezer, here are five great ways to make them — from Soul Food-style to Sunday “gravy.”
We’ve been toying with the idea of a community cookbook for a while. A customer comment on Facebook about a pot roast with root vegetables prompted us to launch it. Send us your recipes!
Great mid-week meal recipes can be hard to find. They need to be fast but also flavorful. These Korean short-ribs from Bon Appetit hit all of the spots. You might want to make them on the weekends, too.
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.
Whether you’re a Sunday roast diehard or are just learning how to roast beef, here’s what you need to know about choosing a cut from eye round to bottom round to chuck to brisket.
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!
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.
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.