Dear Friends of ECB,
After months of discussion, Steve, Richard, and I have decided to permanently close Electric City Butcher’s Santa Ana location. Our last day of operation will be February 25, 2023. Rest assured; ECB is not going away. Like Noma, there will be a reincarnation. Electric City Butcher will continue sales with our online partners, and will continue to operate our sister store, Graze and Gather Meats in Claremont, CA
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.
Read MoreAnybody else notice it’s getting chilly out? It’s suddenly become stew weather, so why not dust off a recipe for one of the most famous braises of all, ossobuco.
Simple, decadent, satisfying, ossobuco is a fantastic example of culinary alchemy, taking a tough, lean, ordinary cut of beef, and—through low and slow cooking—turning it into a moist, debaucherous show-stopper of a main course.
Read MoreECB’s first Guest Blog Post comes from Arturo Peredo at Porch.com
"When it comes to delicious snacks, jerky is one of the most popular choices out there. With most of us spending more time at home, you can discover how to make almost anything from scratch if you put your mind to it. Thanks to its high protein and mineral content, jerky is not only tasty, but it’s also a healthy alternative to some other snacks."
Read MoreEeven if you’re a novice, you probably know that American Barbecue originated in the South. And no matter how you spell it, BBQ, Bar-B-Q, barbeque, barbecue has such an irrevocable union with the Fourth of July, that it could never be torn asunder. Right? But did you know that African Americans have more to do with meat roasting being the activity of choice on our Nation’s birthday than any other community.
Read MoreOur little neighborhood butcher shop has been open for five year now, and we’ve seen a lot of guests walk through our doors. Our favorite guests have lots of questions, mostly because it’s the first time they’ve ever been to a butcher shop. I thought I’d share some of the most common questions we get to help those of you thinking about coming to ECB for the first time.
Read MoreAs a result, I haven’t met a farm kid I didn’t wish was one of my own. They are some of the best-educated, self-aware, tenacious, fearless, down to earth, opinionated, maybe a little stubborn young people I’ve ever come across. If this generation of young agriculturalists reflects the future of farming—or society at large—we are in good hands folks.
Read MoreIf you’re looking to catch up on your reading during COVID, here are a few books and resources we found interesting. Check ‘em out!
Read MoreIt may not come as a surprise that with all the concerns folks have had about the food system and supply these days, we’ve been getting a lot of requests for entire animal purchases, what we call “on the hoof.” This is something we’ve done for our guests since we opened our doors five years ago, but because of all the requests in the last few weeks, I thought I’d share some pointers.
Read MoreThe biggest bottleneck in the meat supply these days, is processing. That’s the word we use for slaughtering, portioning, and packaging meat. For 90% of the meat sold in the US, this is done in one of a handful of USDA-inspected facilities somewhere in Nebraska, Minnesota, or Iowa. The shortage isn’t a lack of farmers. There are plenty of cattle, pork, and chicken roaming the country.
Read MoreThe Coronavirus Pandemic has changed so many things about life at Electric City Butcher, and it is difficult, and sometimes hurts, to squint my eyes looking back on what things were like just a few months ago. So it probably comes as no surprise, that COVID collateral damage included Top Carnivore. I can’t believe it’s been more than two months since I’ve written a post.
Read MoreLast week we received a ton of questions from our guests about the Reverse Sear technique to perfectly brown your favorite cut of meat without over-cooking. We asked Chef Michael to put down his thoughts on the style that he uses nearly exclusively to cook the perfect steak, chop, & more these days.
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.
Read MoreIt’s shocking how much baggage lamb has as a protein, especially in the United States. Sometimes I feel like I’m the official Lambassador in our shop, spouting to anyone who will listen, the virtues of our fantastic 100% grass-fed, antibiotic- and hormone-free Emigh Lamb. So here is a small attempt at dispelling a few of the worst myths about my favorite protein.
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