Resist the urge. Fight it with every ounce of your being. Don’t do it buddy. Don’t ask us to make you a turducken.
Yes, I’m talking about that culinary Thanksgiving unicorn, that El Dorado of poultry, the mythical roasting orgy that is a chicken stuffed into a duck, stuffed into a turkey.
Read MoreOn this Earth Day, I thought I would take a moment to highlight the real warriors for a healthier ag biz. Our friendly farmers and ranchers are doing the real work, one pasture, one animal, one incredibly long day at a time. Today, I celebrate the efforts of these men and women who are trying to change the way we enjoy meat, for the better.
Read MoreOne of the least talked about casualties of COVID has been the loss of interest in cooking.
It’s no surprise that the Pandemic has forced us all to start cooking more. In fact, more than half of us (55%) are eating at home more often now than when the pandemic began, according to these guys.
Yet, despite all the sourdough bread making, cookie circles, homemade cocktails, and other retro Americana culinary activities experiencing a quarantine-inspired renaissance, some 65% of Americans are simply tired of cooking. And another 55% have said it’s left them feeling “fatigued.”
Read MoreThe Sophie’s choice of carnivores. I’ve bought more delicious, custom-cut, responsibly raised meat than I can possibly eat this week from my favorite neighborhood butcher, Electric City Butcher. Do I take the risk of it going bad, or can I put it in the freezer and hope for the best?
Read MoreIreland is a country with beef on the brain. Home to some of the earliest archaeological evidence of cattle domestication in Europe, The country is littered with cattle references. Even the Gaelic word for road comes from the word for cow. Medieval Irish poems and songs are chock full of references to cow goddesses, cattle rustling, and wealth measured in beef.
Read MoreDuring holidays like Valentine’s Day, we get asked the same question. What is your BEST steak! It’s like asking me which of my three kids is my favorite.
There isn’t a right answer.
However, I do own a butcher shop. I sell meat to pay my mortgage. And that 100% Grass Fed, Grass-Finished Lost Coast Ribeye is not my progeny. So, you better believe I answer that question with a smile and a conviction that sells meat. That’s my job.
Read MoreThere’s a lot of confusion when it comes to lamb steaks, or are they chops? Step into a butcher shop or grocery store, and you might find a blade chop, leg steak, lollipop or saddle chop. Have I already got you confused? But not every lamb steak is created equal. ...they come from different parts of the animal with very different textures, flavors, cooking techniques, and pricing.
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