What will be the centerpiece of your Christmas dinner this year? While a roast beef, a turkey, or, if you follow Italian Christmas tradition, seven fishes will be featured at many Christmas and Christmas Eve gathering, we like our main dish out of the medieval tradition. And so this year, we […]
In my former life as a teacher, the holidays brought an array of annual traditions: Kids becoming progressively manic as holiday break approached, massive school-wide caroling concerts, and the faculty Christmas dinner. It was at my first annual dinner spread that I first came across the holiday treat that to that […]
Dave Asprey is the founder of Bulletproof 360 which you’ve likely heard due to its well-known, Keto-inducing concoction Bulletproof Coffee. Known as the “Father of Biohacking,” Dave has experimented on himself for more than 20 years and was one of the earliest proponents of following a ketogenic diet. Recently, Dave […]
Everything old is new again, as the saying goes. But that shouldn’t stop you from eating some of the “new cuts” of beef that you can find across the United States these days. Witness the Denver steak, one of the recently “discovered” beef cuts that, if you are lucky, you can find on […]
Jaclynn Knutson grew up on her family’s farm in Turner County, South Dakota, and, as far back as she remembers, she helped with the farm and hog operations. Currently a senior at South Dakota State University, Jaclynn is a three-time Niman Ranch Next Generation Scholarship Award Winner and will graduate […]
Kebabs—meat, usually beef—cooked on a skewer, often with vegetables, have a long and truly intercontinental history. As an English culinary term, according to The Oxford Companion for Food, it is often used with the term shish or sis to denote being grilled on a skewer. In this context, the term shish kebob has […]
This is a guest post and recipe from Elyse Kopecky, co-author of Run Fast. Cook Fast. Eat Slow. and the New York Times bestseller Run Fast. Eat Slow. Shalane
The term “grass-fed,” as it applies to beef, has been in use for quite a while. For most, it elicits the idea of an idyllic cow on the range eating natural grass. It is an image that has been connected to the beef purveyors and ranchers well before the current […]
It seems easy. Light grill, throw meat on the grill, wait, and eat. As a species, we’ve been cooking with fire for more than 20,000 years—although Neanderthals may have been using hearths to cook as far back as 400,000 years ago and Homo erectus likely cooked food 250,000 years back. But just because we […]
We are very passionate about bacon here at ButcherBox. So much so, it is sometimes all we think about. We love crisp bacon in all manner of form and function, whether that be as a side dish or a main dish: In a cheddar cheese omelet, featured on a bacon […]
On a trip to Lake Tahoe in California many moons ago, I was given the task of procuring the meat for a family cookout. After not finding what I was looking for, I went to the meat counter. “Do you have any steak tips?” I asked the butcher behind the counter. […]
We talk a lot about industry naming and labeling, and for a good reason: There are many confusing beef cut names, quality grades, and beef industry marketing tricks. Consumers are unlikely to know the differences between USDA prime beef, organic steak, and grass-fed, grass-finished meat. One brand name that has been used […]