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. […]
Whether as a marinade or a sauce, it’s tough to deny that one of the best complements to a good steak is some freshly made chimichurri sauce. Chimichurri sauce is easy to make, adds immense flavor, and has a long tradition of making meat taste better. A favorite in Latin […]
Flat iron steak shouldn’t be so delicious. It’s named after a domestic appliance, it can be hard to find outside of restaurants, and it comes from an area of the cow that was long considered too tough to produce any tender, enjoyable steaks. But if you’ve ever had a perfectly […]
Like most everyone who enjoys a treat now and then, we here at ButcherBox have a bit of a sweet tooth. It might be a bit odd to hand out candied bacon — or pig candy as it’s known in different parts of the country — to the kiddos who […]
Pork ribs are all about love. If you are smoking them, baking them, or grilling them on your own — hopefully with a homemade backyard smoker — you know that that this form of BBQ rib love involves both labor and time. Eating some delicious barbecue baby back ribs or […]
Check out our great coffee-rubbed pulled-pork recipe from Chef Yankel below. Pork butt is a product that we take very seriously here at ButcherBox despite its rather silly-sounding name. We take a bit of regional pride in the cut, which is also widely known in the U.S. as Boston butt. […]
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 […]
Don’t miss our ButcherBox recipe for “Buttermilk Fried Chicken and Gluten-Free Waffles (Organic Free Range Chicken)” at the bottom of the page. Many of our favorite modern dishes are the product of culinary cultures colliding. “Pizza Margherita,” a flatbread that featured tomatoes and cheese, is believed first to have been […]
Beef dish names can be so odd. London broil is just another example of the beef industry’s propensity for attaching names to cuts of meat that are confusing, don’t quite fit, or, sometimes, are quite unappetizing. The Delmonico steak, for instance, was supposedly “invented” at Delmonico’s in New York; but […]
We believe the best way to bring friends together is over a delicious cut of grass-fed, grass-finished beef. Our favorite cut to share with others is the ribeye roast. Perfectly-cooked, the ribeye roast goes well with an array of side dishes, red wine, and good friends. What Exactly is a […]
Why bring bacon and filet mignon together? Of course, it makes sense. It seems like a question that does not need to be asked by any sane person. Crispy bacon and a delectable, tender steak together? But, have you ever paused, mid-savory bite, and just momentarily think, who thought of […]
I’ve just walked back in from tending to our pastured pigs. Rotating them to new pasture is quite a process and usually takes about 30 minutes. But that work time allowed me to watch purple martins dip and roll through the sky. I listened to red-winged blackbirds and western meadowlarks […]