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!
ISO Fast Mid-Week Meal Recipes
Great mid-week meal recipes can be hard to find. They need to be fast but also flavorful. These Korean short-ribs from Bon Appetit hit all of the spots. You might want to make them on the weekends, too.
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.
Julia Turshen's Meatballs for a Crowd
Cooking for a crowd is an art form. Sometimes you have to wing it. Just ask an expert; author Julia Turshen recently made 400 meatballs for a fundraiser. You can make them just as easily for a friend's birthday, a holiday, or just because.
How to Cook Everything (Part 5): Beef
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.
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.
How to Cook Everything (Part 1)
Not everyone knows where on an animal their steak or chop comes from, but knowing this can help you cook it well every single time; certain muscles are more worked than others and they deserve their own cooking methods. Here's everything you need to know.
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.
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.
Steak for Dad
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.
How to Make Ribs
Here's how to make ribs -- from the basics to what Josh Applestone always leaves out. Just don't forget to buy more than you think you need.
How to Make Sausage
Sausage is always popular in our vending machines -- and we get why. Ever wanted to learn how to make your own sausage? Here's how.
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.
Warm Lamb Salad With Pomegranate
It's salad season! Here's Jessica Applestone's favorite warm lamb salad from The Butcher's Guide to Well-Raised Meat, adapted from a Nigella Lawson recipe.