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.
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!
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.
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.
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.