Three eco-friendly thoughts for this Earth Month/Week/Day: Reuse reusable bags; upcycle single-use plastic; and eat less — and better — meat.
We get a lot of questions from our customers leading up to Passover and Easter. We pulled a few questions you wanted to ask the butcher about holiday traditions and ham alternatives and had Josh Applestone answer.
We’re all busy. But being overscheduled doesn’t have to keep you from eating home-cooked meals and ordering take-out. Minute steaks and stir-fry beef to the rescue.
Since we practice whole animal butchery, we’re able to shift what we cut seasonally. April is when we move away from roasts and stews and fill the vending machines with warm weather cuts like kebabs, porterhouses, and so much more.
An old proverb isn’t the most accurate way to predict weather. Still, spring is finally here! Farmers’ markets will soon reopen outside! We’re cooking lamb to celebrate the end of winter.
As the weather warms and the snow melts, our appetites thaw, too. But we’re still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works — trust us.
The recipe for beef jerky in the latest Joe Beef cookbook is Josh Applestone’s simple method using eye round and a special marinade.
Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
What to make when you casually invite friends and family over last minute, have no time to shop, and only have frozen meat to serve.
If you haven’t tried a lamb sirloin steak yet, you’re in for a treat. There’s nothing like them. They’re delicate and small, which makes for quicker prep and cook time than a traditional sirloin roast. Here’s our favorite method for cooking them, plus a few recipes. Enjoy!
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!