Derek Wilkins

Teres Major au Poivre

Published in How To

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 meat would be fairly tough because of…

Wagyu Petite Sirloin Roast

Published in How To

Preheat your grill or oven to 450°. If you’re not using a grill, grab a cast iron pan. 2. Create a Herb & Garlic Rub: Mince rosemary, garlic, and sage, then mix with The Butcher’s Market House Seasoning and olive oil. 3. Rub all over the roast. 4. Place the roast onto the grill over direct…

Rack of Lamb

Published in How To

Lamb Rack Preheat grill to 450-500 degrees. Or substitute a cast iron skillet on the stove-top, medium-high heat. Create a marinade for the Lamb: Dijon Mustard Black pepper Minced Garlic, Oil of your choice, fresh Rosemary, the Butcher’s Market House Seasoning. Mix the ingredients together to create a paste the consistency of mayonnaise. Trim Fat…

Prime Strip Steak

Published in How To

On the Grill 1 USDA Prime Strip ▢ Coarse Kosher or Sea Salt ▢ Coarse Ground Black Pepper Compound Butter 4 Tbsp Salted Butter 2 Cloves Minced Garlic 1 Tsp Worcestershire Sauce 1 Tsp Fresh Thyme Leaves Season the steak. When you are 30 minutes out from grilling your steak, remove them from the fridge,…

Turkey Cooking Instructions

Published in How To

Heat oven to 350 degrees Fahrenheit Consider placing fruits, vegetables and herbs in the cavity to add aromatics and flavor! (We do not recommend filling your turkey with a bread stuffing.) Such as Oranges, Apples Cranberries, Onions, Garlic, Celery, Carrots, Rosemary, Thyme, Sage Drain juices and pat dry with paper towels. Place turkey breast side…

Wild Boar Osso Bucco

Published in How To

Wild Boar Osso Bucco For the January 2021 Steak of the Month offering we have sourced some Wild Boar from our friends at Durham Ranch. Durham Ranch’s Wild Boar is raised free range on a diet of acorns and wild brush. This 100% natural protein is lean, high in protein with a sweet, nutty, intense…

Dry Aged Ribeye

Published in How To

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 of these enhanced…

Smoked Duck Reheating Instructions

Published in How To

Our smoked ducks are fully cooked and ready to serve, warm or cold. To gently warm your smoked duck, preheat your oven to 325°F. Place duck in a roasting pan and add 1/4 cup of water or chicken broth to the bottom of the pan. Cover tightly with foil and heat for approximately 15 minutes…

Smoked Pork Loin Reheating Instructions

Published in How To

Roasted Pork Loin (fully cooked) In the oven – 1. Preheat the oven to 325°F 2. Arrange pork in a baking dish with a thin layer of chicken broth. 3. Lightly brush pork with oil of your choice or rub with softened butter, cover with foil. 4. Heat 25–30 minutes, or until heated through to an internal temperature…

Turkey Reheating Instructions

Published in How To

Whole Roasted or Smoked Turkey (Fully Cooked) Your turkey has been slow roasted until completely cooked, so all you need to do is reheat and brown the bird. In the oven – 1. Preheat oven to 350° 2. Pour a layer of chicken broth or water into the bottom of the pan. Cover turkey with foil and roast…

Spiral Cut Ham

Published in How To

Reheating Instructions: All of our smoked hams are fully cooked and do not need to be heated prior to serving. If you would prefer to serve your ham warm, preheat oven to 325ºF. Place ham on rack in roasting pan and cover with foil. You may fill the bottom of the roasting pan with 1/2…

Salmon Dinner for Two

Published in How To

This Salmon Dinner for Two could not be easier to make, either for a weeknight dinner or for a special occasion for two. The best news? All you need is a sheet pan, and Dinner is Done Easy in under 45 minutes with a minimum of cleanup! 2 generous servings Ingredients:  2 center-cut Faroe Island Salmon Filets…

Asian Chicken Stir Fry

Published in How To

This Korean Chicken Stir Fry is easy to cook on a busy weeknight, and it’s packed full of flavor. With lean chicken and 5 different vegetables, it’s also a healthy meal your whole family will love.

If you don’t have a wok, do not worry. You can make this in a large saute pan over a smaller burner, creating a hotter spot in the center while it stays a bit cooler around the edges of the pan.

4 generous servings or 6 more modest servings.

This includes: 

2 Fresh Chicken Breasts, cubed

8 oz Kalbi Sauce

1 onion

1 red bell pepper

1 green bell pepper

Large head of broccoli

10-12 oz carrots

1 quart of cooked jasmine rice with parsley



What You Will Need

Cutting board, for the vegetables

5 Tablespoons vegetable oil, divided

1 large wok or 12” saute pan

Spatula or wooden straight-edged spatula


½ cup water


Mise en Place

It is always a good idea to prep all your ingredients (mise en place) before starting to cook, but it is especially important with a stir fry since it goes so quickly.

  1. Place chicken into a zip lock bag and pour in ¼ cup of Kalbi marinade.
  2. Press out as much air as you can, zip the bag, and massage to evenly distribute the marinade. Set aside while you prep the vegetables.
  3. Slice onion in half from top to bottom. Peel off the papery skin and discard. Cut off stem and blossom ends. Cut ¼” slices from top to bottom so you end up with almost half-moon shapes. Set aside.
  4. Wash and dry red and green bell peppers. Set the red pepper upright on your cutting board. Slice straight down around the sides of the pepper, rotating the pepper as you make each cut. You will end up with “slabs” of pepper, and you’ll be left with the stem end, blossom end, and seeds untouched. Slice each piece of pepper into about ⅓” slices. Repeat with the green pepper.
  5. Rinse and dry the broccoli. Cut off the very thick stem holding the head together. Cut the remaining broccoli into bite-sized florets, discarding any stem thicker than ½”.
  6. Slice the carrots on the bias (diagonally) into ¼” slices.
  7. Spread the rice out on a large, microwave-safe plate and cover with a moist paper towel.



How to Make Korean Chicken Stir Fry

  1. Heat your wok or saute pan over medium-high heat until very hot.
  2. Add 2 ½ Tablespoons of oil to the pan and heat for another 30 seconds.
  3. Using tongs, and working in batches, place about ⅓ of the chicken pieces into the pan. Don’t crowd the pan. Saute the chicken pieces on one side until nicely golden brown, about 3 minutes. The sugar in the marinade will ensure the chickens gets some nice caramelization.
  4. Turn the chicken pieces and cook until almost done, another 2 minutes. Remove to a plate and repeat with the remaining chicken pieces.
  5. Once you have cooked all the chicken, the pan will have a lot of deeply browned residue in it. Add the water. It will boil almost immediately. Scrape the pan with your wok spatula or wooden spatula to get all the browned bits off the pan. Add this little bit of water to the remainder of your marinade.
  6. Wipe the pan clean, place it back over medium-high heat, and add the other 2 ½ Tablespoons of oil.
  7. Begin adding your vegetables in order from the ones you want most done to the ones you want least done, keeping them moving with your wooden spatula, and adding the next vegetable every 1 ½ minutes. If you like your broccoli more done, start with the broccoli. If you like very soft onions, start with the onions. The order they were added for the photos was carrots, onions, broccoli, and then the peppers.
  8. Once you have the last of the vegetables in the wok or saute pan, add the chicken back to the pan and pour in the other 3/4 cup of the Kalbi sauce then mix all together.
  9.  Reheat the rice in the microwave, covered with the paper towel about 2 minutes.
  10. Stir fry another 2 minutes to reheat the chicken and allow the sauce to reduce slightly and coat all the meat and vegetables.
  11. Plate individually or serve family style with the remaining Kalbi sauce on the side and Enjoy, Dinner Done Easy!


Dinner Done Easy: Korean Chicken Stir Fry

By Jenni Field/Pastry Chef Online

Wine-Braised Short Ribs with Mushrooms

Published in How To

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 cattle. The ribs–the last…

Carne Asada Tacos w/ Flank Steak

Published in How To


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 I hear “carne asada,” that’s what we’re making for the August Steak of the Month:

The Flank steak is a long, flat cut that comes from the abdomen of the animal. The muscle fibers are tough, long, and coarse, because they work hard. And because they work hard, they’re also full of deep beef flavor. The trick is to prepare flank steak and cut it to maximize flavor while minimizing toughness. Fortunately, this is not hard to do. With its long, loose muscle fiber structure, flank steak is made to hold onto flavorful marinades. Take a shortcut here and order your flank steak marinated in any of The Butcher’s Markets’ bold marinades, although I recommend the ancho chili lime marinade for this recipe.

Cook your flank steak hot and fast, let it rest, and slice it against the grain to cut those muscle fibers into short sections and rendering it tender. With some cuts, it’s hard to tell which way the fibers actually run, but with flank steak, the long fibers are apparent, and all you have to do is make your slices perpendicular to the grain.

Carne Asada Flank Steak Tacos

Whether cooking indoors or out, you will get great results by cooking quickly over high heat. We recommend cooking flank steak to medium rare to keep the interior juicy and flavorful. And don’t forget to slice across the grain. Cut straight down for thin slices for tacos, or make your cuts on an extreme bias to end up with broader slices that look nice when plated alone.

  • 2-pound flank steak, marinated in The Butcher’s Market Ancho-Lime marinade or marinade of your choice.
  • Kosher salt
  • Flour tortillas


  • Tomatillo, diced
  • Red onion, diced
  • Shaved red radish (slice very thinly with a knife or use a mandoline or even a sharp vegetable peeler)
  • Cotija cheese, crumbled (or substitute shredded cheddar or jack)
  • Fresh Cilantro, chopped
  • Lime wedges to squeeze over the tacos

Other Garnish Ideas

  • Salsa or salsa verde
  • Mexican crema or sour cream
  • Diced pickled jalapeno
  • Yah’s Best Cole Slaw


  • Remove the meat from the refrigerator about an hour before cooking to allow to come to room temperature.
  • If cooking indoors, heat your largest cast iron skillet over medium high heat for a good 10 minutes.
  • If cooking on the grill, get a deep bed of coals screaming hot. or on gas preheat to high.
  • Place the meat in the skillet or directly over the coals and close the lid. Cook for 4-5 minutes per side, only flipping once, until the center of the meat reads 130F.
  • If cooking inside, repeat with the other half of your flank steak.
  • Let rest for 10 minutes before thinly slicing across the grain.

To Warm the Tortillas

  • Heat a dry skillet over medium high heat until hot, about 10 minutes.
  • Sprinkle a bit of cold water on one side of each tortilla.
  • Place it, wet side down, in the skillet and let cook about 30 seconds or until there are some deep golden brown spots on that side. Sprinkle a bit more water on the uncooked side of the tortilla and flip. Cook an additional 30 seconds, or until nicely browned in spots.
  • Keep warm in a 200F oven until all your tortillas are cooked.

To Assemble the Tacos

  • For each taco, consider 2 tortillas stacked
  • Top with 2-3 slices of flank steak.
  • Garnish with any or all of the garnishes. Less is more, so plan on using no more than 1-2 teaspoons of each kind of garnish. You can be a bit more liberal with the sour cream or salsa, if using, but overfilling leads to messy tacos.
  • You can top all the tacos yourself, or present a taco bar by providing bowls of each topping and allowing your guests to use their favorite combination of toppings.

Developed for The Butcher’s Market By Jenni Field the Pastry Chef Online

T-Bone Steak with Whiskey Peppercorn Butter

Published in How To

It’s summer 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 grill pan. I can get grill marks and some intense Maillard reactions without…

Cowboy Steak Reverse Sear

Published in How To

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 cuts come only from the upper 1/3 of Choice and Prime grades then aged to perfection. Many companies cut all the meat away from the rib bone (Frenching), but at The Butcher’s Market, we leave that rib meat attached for additional flavor. Call it our gift to the chef.
What is the Best Way to Cook a Cowboy Steak?
The best method we’ve found to properly cook a massive cowboy steak is the Reverse Sear method.
How to Reverse Sear
When done correctly, the reverse sear method will yield a steak with even doneness from edge
to edge and a beautifully seared crust. This is not a hard technique to master. There are just a
few rules to follow.
● Remove steaks from the fridge 1-2 hours before cooking to allow to come to room temperature.
● Season liberally with The Butcher’s Market House Seasoning, Camp Mix or just salt and pepper for 30 minutes
before cooking. Now Preheat oven to 250 degrees.

● Roast the meat on a rack until a leave in thermometer reads an internal temperature of 125 degrees (for medium rare) 120 degrees (for rare). Cook time will be about 50 – 75 minutes.
● Allow to rest for 10 minutes.
● Brush each side of the steak with a thin coat of vegetable oil. This allows the
steak to make good contact with the pan and sears evenly. DO not use EVOO as it burns as these high heats.
● Heat a cast iron or stainless steal skillet(not non-stick) on till hot then sear steak for 2 minutes per side.
● Don’t forget the sides–hold the steak with tongs vertically and sear the sides.
● Slice and serve.
Have More Time? Maximize Flavor with a Dry Brine
The Reverse Sear method takes a while, but if you start mid-afternoon, you can enjoy it for
dinner. If you have more time, you owe it to yourself to try the dry-brining method. This method
serves three purposes:
● it draws flavor deep inside the meat
● it allows salt time to denature some of the proteins in the steak, resulting in an even
more tender cut
● it dries the surface of the steak so it takes minimal time to sear
Here’s the timetable.
➔ Two Days Before Cooking
◆ Season the steak fairly heavily with kosher salt (½ teaspoon per side)
◆ Also sprinkle on a good amount (maybe ¼ teaspoon per side) Butcher’s Market
Steak Seasoning
◆ Set a small, oven-safe rack on a plate or try to catch any juices and refrigerate in
a cold refrigerator for 48 hours. You will find that the meat initially gets very wet
as the salt goes into solution with the juices it is pulling out of the meat. Once this
has happened, the seasoned salt water will get pulled back into the meat through
osmosis. As part of the dry-brining process, the surface of the meat will dry out
and will lose its cherry red color.
➔ Two Hours Before Cooking
◆ Remove the steak and rack from the fridge and allow to temper on the counter. It
will not need any additional seasoning.
➔ Cook the Steak
◆ Put the steak, still on the rack, in a shallow roasting pan and roast in a 200F oven
to an internal temperature of 125F, about 1 ½ hours. Check the temperature with
an instant read thermometer.
◆ Continue with the reverse sear method, above. Note it will take less time to
achieve a nice sear since the surface of the meat is nice and dry after seasoning. It should take no more than 1 minutes 30 seconds per side

Recipe is a collaboration with Jenni Field

Boneless Leg of Lamb

Published in How To

INGREDIENTS: 3 pound Boneless Lamb leg Salt and pepper, to taste Salt and freshly ground black pepper 6 garlic cloves 3 stems fresh rosemary Mint-Pistachio Pesto: 1 cup shelled, toasted pistachios 1 cup fresh mint leaves ½ cup fresh Italian parsley ¼ cup & 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar…

Bangers n’ Mash with Onion Gravy

Published in How To

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 comes from the mashing of…

Burgundy Wine Beef Stew

Published in How To

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, Boeuf Bourguignon that is French…

Ossobuco Recipe

Published in How To

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 up every bit of marrow…

Hanger Steak Recipe

Published in How To

“Imagine a cut of beef so succulent and flavorful that it tantalizes the taste buds with every bite. Enter the hanger steak, a hidden gem prized by chefs, butchers, and culinary aficionados alike. Nestled between the rib and the loin, this tender, juicy steak boasts a rich marbling that promises a melt-in-your-mouth experience with every…

Get Your Stomach Ready for Fall—At The Butcher’s Market

Published in Updates

It’s fall, and even though we may miss the long, warm summer days, now we can enjoy meals that are just perfect for cooler weather. We may do less grilling, but more stewing. Drink less Lemon Shandies, but more Pumpkin Ale. Fall is the ideal time to experiment with new recipes and new ingredients. One…

5 Reasons to Go to Your Neighborhood Butcher

Published in Updates

butcher market raleigh nc local meat

Sure, it’s one more trip on a Saturday morning, but for many people in the Raleigh and Cary area, the stop at the butcher’s shop is not an indulgence, but a necessary visit. Whether you want to stock up on meat for the week or augment your menu with a special selection, your local butcher…

Eating Paleo? Come to The Butcher’s Market

Published in Updates


Paleo. We hear it all the time, with the claim that by following this diet, people can lose weight and eat a simpler healthier diet. Short for Paleolithic, a time ranging from 2.5 million to 200,000 years ago, the Paleo diet is a modern take on eating the way of cavemen and women. Back then,…

Brazilian Picanha Recipe

Published in How To

Remove roast from the refrigerator. Peel and crush 5 Fresh Garlic Cloves, Sprinkle about 1 Tablespoon of Sea Salt over the crushed garlic, chop and smear to make a paste, transfer to a small bowl and mix in 3 Tbsp of Olive Oil. With the fat side up score across the fat to allow seasoning to…

Discover The Butcher’s Market This Weekend

Published in Updates

Have you been to The Butcher’s Market in Raleigh or Cary on the weekend lately? If not, you’re missing out on an adventure. You probably know The Butcher’s Market as one of the best places in the Triangle to find fresh seafood, quality meats, tasty sides and locally produced goodies. But on weekends, many of…

Tri-tip Recipe

Published in How To

Lightly Season Trip-Tip Roast with Camp Mix Seasoning. Allow to rest at room temperature for about 30 minutes. While the Tri-Tip comes to room temperature, place a handful of Mesquite chips in water for the same 30 minutes. Prepare a charcoal grill for In-Direct grilling then light All Natural Lump Charcoal. Once flames have burned off to just…

Who’s Behind The Butcher’s Market Meat Case?

Published in Updates

When you walk into The Butcher’s Market, you’ll receive a friendly hello and offer of help. We love to greet customers—new and repeat—and give them a tour of the store, introduce them to new food and help them create a great meal.

Here are some of the great folks you’ll see when you shop at The Butcher’s Market in our Cary location in Saltbox Village at 1225 Kildaire Farm Road.

Danny Zaffuto—Supervisor

Danny first came to The Butcher’s Market as a customer. From upstate New York, he was used to seeking out small, specialty stores, where he knew he could find the freshest products. With experience as a butcher and a talent for sausage making, it was only natural that he joined The Butcher’s Market as a supervisor and one of the head butchers 2 ½ years ago.

“Sausage making is fun because it’s hands on,” Danny says. He makes a variety of fresh sausages each week, using the same Cheshire pork and herbs sold in the store, with no added colors or fillers.

His favorite product at The Butcher’s Market? Steaks. “The steak selection is fresh and I know where it came from,” he says.

Next time you’re in the store, look for Danny (his name will be on the back of his hat), and ask him what tasty sausage to try this week.


Ian Cooper—Operations Manager

Although Ian covers the business side of the market—making sure the shop is fully stocked and all that entails—he’s certainly not tied to a back office. He also works behind the meat case so he can be visible and interact with customers.

Like Danny, Ian had been a customer at The Butcher’s Market before becoming an employee. With his background in the food and wine industry, he appreciated the quality of products and the customer service the store offered.

He enjoys helping new customers discover new foods and new techniques for cooking. “A customer can walk in never having grilled before and walk out knowing how to prepare a meal.”

But he also appreciates the experienced cooks who come in, already with an idea of what they want. “They enjoy bouncing different ideas off of the staff,” Ian says, such how to smoke different foods for competitive barbecues. These foodies find the quality of products, customer service and knowledge of the staff makes The Butcher’s Market a regular destination, Ian says.

Marcel Moore—Assistant Manager

Marcel may be a man of few words, but he uses those words to talk about food. As an assistant manager at The Butcher’s Market, he orders all the meats, checks the dates of the products in the case to ensure they are fresh, and creates different recipes for specialty items.

Marcel came to Cary from Charleston and has been at The Butcher’s Market for five years. Customers often have questions about the meat they are interested in buying, and Marcel has the answers. Where did the beef come from? Is the beef grass fed? Is it organic? What’s the difference?

His favorite suggestion? Petite sirloin. “It’s lean, takes a marinade and cooks well quickly,” Marcel says. Because of its leanness, it is a good choice for those on a Paleo diet, he adds.

New customers may come in to The Butcher’s Market for meat, but they leave with something more, Marcel says.

“They get the cut, information on how to cook it, how to serve it and suggestions about what they might want to get next time.”

Come to The Butcher’s Market in Cary for the freshest, tastiest meats, chicken and fish, as well as the best variety of gourmet products, all in a friendly, knowledgeable environment.

ISO—Something Different at The Butcher’s Market

Published in Updates

If you have a taste for something different for dinner, come see what the Butcher’s market has to tempt your taste buds. Firing up the grill? Think about a burger made with ground bison. This meat, made from buffalo, is lean and packed with protein. Because it’s so lean, we recommend combining bison meat with…

Be the Hero for Mother’s Day

Published in Updates

Mother's Day Meal

Mother’s Day is right around the corner, and we’ve got ideas to make sure the mother in your life is treated to a day she won’t forget.  Mother’s Day is THE busiest day of the year in restaurants. Skip the crowds, and serve her a beautiful quality meal at home. Studies show that the average…

From Stage to Donation

Published in Updates

After completing the Whole Hog Butcher demonstration at the 2015 Beer & Bacon fest at Cary’s Koka Booth Amphitheater we quickly package it up and delivered it to local food pantries such as the Fuquay Varina Emergency Food Pantry.…

Standing Rib Roast Recipe

Published in How To

Homemade Grass Fed Prime Rib Roast

Allow roast to come up to about room temperature. Preheat oven to 500°. Dry Roast with Paper Towels, then rub roast with a premium Olive Oil or even better softened Duck Fat. Now season roast liberally with The Butcher’s Market House Seasoning or with a combination of sea salt, fresh cracked pepper, fresh chopped garlic and herbs.…

Beef Tenderloin Recipe

Published in How To

Allow roast come up to about room temperature. Preheat oven to 425°. Dry Roast with Paper Towels, then rub roast with a premium Olive Oil or even better softened Duck Fat. Now season roast lightly with The Butcher’s Market House Seasoning or with a combination of sea salt, fresh cracked pepper, fresh chopped garlic and…