When we first opened the shop we had this steak called the coulotte. A delicious steak, to be sure, but it required some explaining because…read more
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Peterson Limousin Beef
Last week a group of us had the privilege of visiting the Peterson Family farm in Osceola, Wisconsin. Farm visits are one…read more
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Bacon
It feels superfluous to write anything about bacon. Is bacon over? Are we past our obsession with cured pork belly? For a while it seemed…read more
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The French Onion Brat
Scott, our head butcher, had one request (okay he had way more than 1) when he agreed to mastermind this whole meat shop project. He…read more
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Wine & Grill Guide
This is a guest post by France 44 wine specialist, Karina Roe. Road Construction and Winter. Mosquito Season and Winter. Too Hot and Too Cold….read more
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Ground Beef Nirvana
Ground beef is a food that can easily be taken for granted. It’s not quite in the boneless, skinless chicken breast of the meat world…read more
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The Bone-In Ribeye
There’s something quite primordial about the bone-in steak. Something visceral leaps in our hearts when we see a giant piece of meat attached to a…read more
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The Perfect Pork Chop
***this is a special post written by St Paul Meat Shop manager Nick As a young adult, I tried to make it work with pork…read more
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Recipe #3: Braised Lamb Neck Osso Bucco
Cook Method: Braise Cook Time: 4 hours Ingredients: 1 lamb neck or osso bucco 1 T cooking oil 2 T ground cumin 2 T ground…read more
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Recipe #2: Braised Beef Shortrib
Cook Method: Braise Cook Time: 4 hours Ingredients: 1.5 lb boneless shortrib 2 T vegetable oil 1 white onion 1 carrot 2 stalks celery 1…read more
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Recipe #1: Mustard-Crusted Lamb Brisket
We will be using this blog as a place to share all our ideas for using the meats you take home from our shop! Cook…read more
