Ask the Butcher: Food Safety Edition
You asked about food safety when cooking and hosting outdoors. Josh Applestone answered. The most important thing? He can't say it enough: Wash your hands, people.
Grilled Sirloin Top With Chimichurri
Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what's growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
Earth Day Tips for Any Day
Three eco-friendly thoughts for this Earth Month/Week/Day: Reuse reusable bags; upcycle single-use plastic; and eat less -- and better -- meat.
Ask the Butcher: Passover and Easter Edition
We get a lot of questions from our customers leading up to Passover and Easter. We pulled a few questions you wanted to ask the butcher about holiday traditions and ham alternatives and had Josh Applestone answer.
Minute Cuts for Minute Meals
We're all busy. But being overscheduled doesn't have to keep you from eating home-cooked meals and ordering take-out. Minute steaks and stir-fry beef to the rescue.
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.
In Like a Lion, out Like a Lamb
An old proverb isn't the most accurate way to predict weather. Still, spring is finally here! Farmers' markets will soon reopen outside! We're cooking lamb to celebrate the end of winter.
Mud Season Pork Recipes
As the weather warms and the snow melts, our appetites thaw, too. But we're still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works -- trust us.
Joe Beef's Favorite Beef Jerky
The recipe for beef jerky in the latest Joe Beef cookbook is Josh Applestone's simple method using eye round and a special marinade.
Cooking With Maple Water
Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
Last Minute Entertaining
What to make when you casually invite friends and family over last minute, have no time to shop, and only have frozen meat to serve.
Lamb Sirloin Steak Is so Good
If you haven’t tried a lamb sirloin steak yet, you’re in for a treat. There's nothing like them. They're delicate and small, which makes for quicker prep and cook time than a traditional sirloin roast. Here's our favorite method for cooking them, plus a few recipes. Enjoy!
Finger Foods for a Party
If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d'oeuvres or nibbles, call them whatever you want -- here are a bunch of ideas for small, festive, and meaty bites.
Sarah Copeland's Steak + Chocolate Lover’s Dinner
Local cookbook author Sarah Copeland shares her recipes for a romantic special meal: a favorite steak and a bittersweet chocolate cake.
Is It Done? Grab a Meat Thermometer
The best way to test meat for doneness is with a meat thermometer. Here's which kind of meat thermometer to use and what temperatures to look for -- plus how to test by hand.
Barbara Lynch's Rigatoni with Spicy Sausage
Chef Barbara Lynch recently made a whole grain rigatoni with spicy sausage for a dinner at Pasta Flyer in New York City, using our hot Italian sausage. It's an easy mid-week meal, but delicious enough for a last minute weekend dinner with friends.
Bone up on Marrow, Necks, and Knuckles
We love bone broth, but there are other things to make with bones, if you're interested. Shop the retail freezer for marrow or neck bones and give these recipes a try.
Full Flavor Beef Tenderloin
Beef tenderloin doesn't only need to be slow roasted once a year for the holidays with minimal flavor. Make it for any meal -- buy medallions to bring the cost down -- and play around with sauces and rubs.
Rub Your Chicken
This sage-filled dry rub recipe is just the thing for chicken -- or steak, chops, roasts, and more. It's also better than a marinade. Get rubbing.
Why and How to Cook Frozen Meat
If it's time for dinner but you forgot to defrost meat, no worries. Just cook it frozen. Here's how to cook frozen meat, plus tips for defrosting if you plan ahead.