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.
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.
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.
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.
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.
Road Trip! Barbecue and Tacos in Austin, Texas
A few of us took a road trip to Austin, Texas for barbecue, tacos, and inspiration. We wound up with all that that plus 30 packs of tortillas. Here's what and where we ate.
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.
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.
What Do You Do With Ham Hocks?
So you see a ham hock in the vending machines. What do you do with it? We have four ideas, including Josh Applestone's method for boiling, then frying.
What's For Dinner? Lamb Roundbone Chops
In a cooking rut? Try something new-to-you, like lamb roundbone chops. Cut from the shoulder, they're flavorful, good on the grill, quick, and juicy.