I’m sure you’ve heard of beef short ribs before. Maybe you’ve even eaten them. But do you know what they are?
Take a moment to feel your own rib cage. Notice how the lower ribs are much shorter than the ones towards your chest and neck? The same holds true for
What’s So Great About Dry-Aged Meat?
You know how yogurt has much more flavor than milk? Or that 3-year old cheese tastes much more complex than fresh cheese? That sourdough bread is more delicious than regular white bread?
We can thank fermentation, ripening and yes, dry-aging, for these flavor bonuses. A lot
What? You’ve never heard of the teres major cut? Worry not. We won’t rescind your Steak of the Month Membership. We’re proud to introduce you to this fairly rare and overlooked cut. The Teres Major is the muscle that runs from the scapula to the humerus. You would think shoulder
Carne asada realy just means grilled beef, so it’s a pretty generic term. However, what I generally think of is a marinated piece of flank or skirt steak, cut into thin strips and then served in tortillas along with some garnishes. And since that’s what I think of when
T-Bone Steak with Whiskey Peppercorn Butter--July Steak of the Month
It’s July in North Carolina, and chances are, it’s blisteringly hot. I don’t know about you, but for me, sometimes it’s just too hot outside for the grill. On really hot days, I stay inside my air-conditioned house and turn to my
Congratulations on your decision to take on the Cowboy Steak. Now that you have this gorgeous cut at
home, you might have some questions.
What Is a Cowboy Steak?
A cowboy steak is a thick (2 ½”-3”) bone-in ribeye cut between the ribs and feeds 1-2 easily. As with all our beef, these
3 pound Boneless Lamb leg
Salt and pepper, to taste
Salt and freshly ground black pepper
6 garlic cloves
3 stems fresh rosemary
1 cup shelled, toasted pistachios
1 cup fresh mint leaves
½ cup fresh Italian parsley
¼ cup & 2 tablespoons extra virgin olive oil
The use of term Bangers comes from around World War One, when meats were it short supply so wet bread was added to fill the sausage casings. When cooked the sausages would pop (bang) from the pressure of the water in the casings expanding as steam. Surly the term Mash
There are a lot of different ways you can get creative with our marinated steak and chicken cuts, instead of just putting them on the grill. For this month's Steak of the Month feature we will be using our Burgundy Wine Steak Tips & Mushrooms to create a french classic,
This recipe incorporates a modern twist by adding tomatoes to this tradition dish inspired from Italy. We felt it was the right time of year to let the oven warm up the kitchen and then serve this in a large bowl over mashed potatoes or risotto. Be sure to eat