COOK

Recipes, methods, stories, and more

  • A Guide to Roasting Beef

    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.
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  • A Pork Butt Is Not a Butt

    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.
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  • About Our Meat

    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.
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  • Adult Hot Pockets

    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.
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  • All About Short Ribs

    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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  • An Ode to Meatball Sandwiches

    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!
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  • Ask The Butcher

    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.
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  • Ask the Butcher: Cooking Porterhouse, “Soft” Meat, Great Ground, and More

    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.
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  • Ask the Butcher: Food Safety Edition

    You asked about food safety when cooking and hosting outdoors. Josh Applestone answered. The most important thing? He can’t say it enough: Wash your hands, people.
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  • Ask the Butcher: Josh Applestone’s Holiday Gift Guide

    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.
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  • Ask the Butcher: Passover and Easter Edition

    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.
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  • Barbara Lynch’s Rigatoni with Spicy Sausage

    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.
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  • Beef Primals Primer

    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.
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  • Bone up on Marrow, Necks, and Knuckles

    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.
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  • Brining 101

    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.
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  • Chef Barbara Lynch Butcher Shop Bolognese

    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.
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  • Chicken: Pastured vs. Certified Organic

    Chicken is the only certified organic meat we carry. Currently, our beef, pork, and lamb are pastured and local. Here’s why.
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  • Community Cookbook: Lamb Shoulder Chops

    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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  • Community Cookbook: Pot Roast with Root Vegetables

    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!
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  • Cook the Perfect Steak

    Grilling may be fun, but it’s perhaps the quickest way to ruin a steak. The best way to cook a perfect steak is to pan-sear it and finish it in the oven.
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