The 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 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 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 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 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 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 MoreJust in time for Turkey Day, I thought I’d highlight some of the top tips from the last several weeks of turkey talk.
1. Turkey Wranglers: My favorite bit of Turkey Americana has to be the Gobbler Gaucho of the 19th century. The job of the Turkey Drover, as they were known back in the day, was to herd sometimes thousands of birds across America’s Great Plains and get them to market.
Read MoreWhy would anyone stuff anything into an animal in the first place? What compelled us to get creative with the cavity? Was it some primordial anal-retentive gene to fill every nook and cranny; or a Neolithic cultic ritual, its significance long since forgotten? Whatever the reason, humans have been busy stuffing animals—especially poultry—full of all kinds...
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