Are you thinking about purchasing beef in bulk? Are you tired of shopping at the grocery store, only to end up settling for low-quality, flavorless feed lot beef? Many shoppers are now finding out that purchasing beef directly from the farm can be exciting, fulfilling, and help to provide more nutrients (not to mention flavor) to their families and friends. If you have considered purchasing beef in bulk, but don’t know where to begin, let me help you with some “Do’s and Don’ts”!
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The beauty of braising comes in the most amazing aromas that fill your kitchen, the warmth of the oven making your kitchen and dining rooms cozy, and the flavors and textures of the most wonderful cuts of meat that transform from hard working muscles and bones to tender, flavorful, and juicy bites that warm your body and soul.
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Regeneratively Raised seems to fit a gold standard that discerning consumers can get behind. If you’re interested in purchasing meat products that give back to the soil, provide nutrient density to you and your family, and support a system of farming and ranching that is not only sustainable but allows an opportunity to repair the damage done by poor farming practices in the past, Regeneratively Raised is it. Just make sure you’re doing your due diligence to determine if that claim is truthful, because we have learned by now the USDA is not going to.
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How do you juggle inventory when you’re dealing with whole animal butchery exclusively? Everyone loves bacon, but what do you do with all those pork legs? Here are a few tips!
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Slip of the tongue: regional and international terminology for some of our favorite cuts of meat.
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What is marbling, and what is the right kind of marbling? Learn about why marbling matters and how to tell when you're getting a good quality steak.
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Yes, that's billion with a "b". The numbers behind Thanksgiving 2016 are staggering.
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Do you know what's in your freezer right now? Not just, "meat. duh." Everyone knows that. I mean can you tell me exactly what's in your freezer right now?
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Is there anything better than sitting down to a warm slice of apple pie, with a rich flaky crust, and a nice cold dollop of vanilla ice cream on top?
Oh, now I'm hungry.
Anyone with a grandma who bakes knows that a proper flaky crust is made with lard, not butter.
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So, you're trying to figure out how to get more profit per plate at your restaurant. Maybe meat prices went up, maybe you didn't set your prices high enough and now you feel stuck
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I grew up with steak tips. Steak tips are a classic staple of the East Coast. However, steak tips are not tips of steaks.
They're actually... Get ready for it...
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I would wonder, “what if my prices are too high? What if these guys go to another purveyor and I lose the sale?”
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If you look at the beef market trends over the past few years, Strip Loin is not the "King of Steaks" like it once was.
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If you time it right and get creative, there's no reason your meat needs to end up in the trash.
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This letter is both a “thank you” to the community for putting your faith in me, and also a clarification to make sure that you hear the story straight from the horse’s mouth.
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