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.
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.