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.
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.