Category Recipes

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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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Freezer Sale! 20% Off, Plus a Free Chicken with a $100 Purchase of Frozen Meat!