It’s no accident that I work in a butcher shop. I grew up in a family that loved to cook and eat delicious food—especially meat….read more
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The Denver Steak
MEAT CUT OF THE WEEK Every week, our butchers break down 5 animals– and that’s about 95% of the meat that we sell out of…read more
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Back to School Stir Fry
Stir fries are a great choice for planners and improvisers alike. A couple pro tips: –Maximize your flavor factor by sauteing the meat first, until…read more
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Double Chop!
It’s no secret: the pork chops we carry, from Pork and Plants farm in Altura, MN, are ridiculously tasty. Did you know that you can…read more
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Hot Dish Confessional
We talk about food all the time in our shops – almost every conversation we have is about a special meal we cooked last night,…read more
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On top of Spaghetti, all covered with meatballs.
Is it really just because of the Lady and the Tramp that spaghetti and meatballs has become this iconic romantic dinner? Or is it because…read more
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The Best of the Rest (Chicken!)
Probably a zillion dollars have been made off of chicken soup proper—and that’s before we even start talking about the concept of chicken soup or…read more
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Meat Shop Charcuterie
Pork Rillettes: An enduring food preparation in more ways than one, rillettes began as a preservation method but acquired legendary stature as a delicious dish…read more
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Roasts Part III
The rules of the game for roast pork or lamb are similar to those with roast beef, though each have their idiosyncracies. Pork Sirloin Roast:…read more
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Roasts Part 2
Pot Roast definitionally involves liquid, so it is necessarily a braise. This might seem like a semantic distinction, but since the word roast is already…read more
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Roasts Part 1
The fact of the matter is, when you are cooking a Roast Beef Dinner (capital letters fully intended), you are either going to cook your…read more
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Easter Preorder
Make sure you have everything you need for a beautiful holiday meal. Starting now, you can preorder whole house-smoked hams, and cuts of lamb to…read more
