How to Cook Pork Neck Bones
If you see pork neck bones in our retail freezer, here are five great ways to make them -- from Soul Food-style to Sunday "gravy."
Some Thoughts on Bone Broth
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.
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.
Sausage Party
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!
Fast Mid-Week Meals
We all need last minute and very fast mid-week meal ideas. Here are five, plus a lot of inspiration, from Josh Applestone. No takeout needed!
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.
How to Hone and Sharpen Knives
A sharp knife is a must for butchers and home cooks alike, and it mostly comes down to regular honing. Here's how to hone, how to sharpen, and what kind of knife to buy if you're in the market for a new one.
How to Cook Everything (Part 4): Beef -- Steaks
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.
How to Cook Everything (Part 3): Lamb
Our favorite way to cook lamb is on the grill; it stands up well to the smoke and char. But we cook our ribs, shanks, and racks other ways, too. Here's are some suggestions.
How to Cook Everything (Part 2): Pork
Our how to cook everything series tackles pork! Read on for methods, tips, and recipes for making tenderloin, boston butt, ribs, rib tips, pork belly -- and everything in between.
Cooking for a Crowd
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.
Whole Animal Butchery
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.
How to Grill Everything
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.
How to Smoke on a Charcoal Grill
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.
Meat on a Budget
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.
How to Use Applestone Vending Machines
Want to know how to use an Applestone vending machine? Watch this short video and you'll be an expert.
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.
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.
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.
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.