Warm Weather Cuts Are Here
Since we practice whole animal butchery, we're able to shift what we cut seasonally. April is when we move away from roasts and stews and fill the vending machines with warm weather cuts like kebabs, porterhouses, and so much more.
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.
Why We Age Meat
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.