The Perfect Burger Patty
The perfect burger patty is subjective. We know this. And yet we still debate thick vs. thin, round vs. smashed, shaping with hands vs. tools. How do you like yours?
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.
Frozen Pork Roast Surprise
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.
Julia Turshen's Pork Shoulder
Cookbook author Julia Turshen made this pork shoulder with our meat and tagged us on Instagram -- to our delight. We reached out to ask her how she cooked it. Here's how.
The Best Pork Stew
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.
Justin Brunson's Cheese Steak
Cheese steaks tend to be something people eat out at a favorite spot. But you can and should make them at home. Here's our friend chef Justin Brunson's cheese steak, which he makes in Denver, not Philly.
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.
How to Make Roast Beef
A perfect roast beef is a thing of beauty. It's simple, economical, and delicious. Here's how to make one. All you need is an eye round.
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.
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.
Pozole! We Love Pozole!
We recently started cutting picnic shoulder which really brings one thing to mind: pozole. One staff member shared this amazing recipe -- and another tried it out.
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.
Lamb on the Grill
Grilling is the best way to cook lamb, a fatty meat, no matter the season. All you need is salt, pepper, and olive oil. Or try this Indian-style rub.
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.
Why and How to Cook Beef Heart
Josh Applestone was interviewed by Taste about cooking beef heart. Not everyone wants to know why and how to cook beef heart, we get it. Offal lovers, read on.
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.
The Best Pork Cheeks
Learn how to make the best pork cheeks ever, which we first wrote about in our book, The Butcher's Guide to Well-Raised Meat. Spoiler alert: You're going to need lard.
The Best Techniques for Cooking Any Meat
Knowing how to bake, sear, roast, stir-fry, grill or poach any cut of meat means a great meal every time. Learn the best techniques for cooking any meat.
Local Holiday Gift Guide
It's our first annual local holiday gift guide -- all things Hudson Valley and all things food-related.