The Beauty of Braising

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.

Cuts & Recipes, Restaurants, Just for fun, For the consumerChris FullerSeptember 26, 2022beef, braise, shank, recipes, braising recipesComment

How to increase profit-per-plate without sacrificing quality

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

Cuts & Recipes, RestaurantsChris FullerJuly 13, 2016value cuts, Restaurant, pricingComment

Cut highlight: Steak tips

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...

Cuts & Recipes, For the consumer, Processing, RestaurantsChris FullerJuly 8, 2016recipes, steak tips, marinade, Keto, LCHF

Sales Strategy: “Your beef is so expensive!” How do you react? What do you say?

I would wonder, “what if my prices are too high? What if these guys go to another purveyor and I lose the sale?”

Marketing, Processing, RestaurantsChris FullerFebruary 8, 2015beef, pricing, meat processing, wholesale, retailComment

NY Strip: the new value cut?

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.

Cuts & Recipes, Processing, Restaurants, MarketingChris FullerJanuary 25, 2015strip loin, cut highlight, meat, beef Comments

Grass-fed: what do you do if there's no grass?

Spoiler Alert: there’s a drought in California!

Just for fun, Marketing, Processing, RestaurantsChris FullerApril 24, 2014grass fed, beef, californiaComment

No Basura

If you time it right and get creative, there's no reason your meat needs to end up in the trash.

Management, Processing, RestaurantsChris FullerFebruary 13, 2014extending life, meat, butchery, retailComment

My favorite piece of (digital) equipment:

I swear I’m not getting paid for this. In fact, I happily paid full price for the one I use.

What is Heritage, and why is it important? Cochon 555 DC

A heritage breed, for those who may not know, is a breed of livestock that has not been genetically altered by crossing breeds to satisfy a broad growing program.

For the consumer, Just for fun, Processing, RestaurantsChris FullerApril 14, 2013Butcher demo, Cochon 555, Cochon DC, Meat Chris, Heritage meatComment

2013: The year of Niche Meats

Although the jury is still out on a specific definition of “local,” “sustainable,” or even “humane,” consumers are increasingly demanding meat that has some kind of back story that they can connect with.

Marketing, Processing, RestaurantsChris FullerJanuary 15, 2013Butcher, Niche meats, healthy meat, natural meatComment

The Turkey Diaries: The best Thanksgiving turkey method (ever)

I will now share with you the fruits of my labor, the result of years of turkey diaries leading to the penultimate turkey recipe:

Chris Fuller’s Thanksgiving Turkey, bitches.

Cuts & Recipes, For the consumer, RestaurantsChris FullerNovember 15, 2012Butcher, Fall, Meat, Thanksgiving, Turkey, recipesComment

You (M)eat with your eyes

I hope you can use these tips for building and arranging your case. After that, it’s just all about great customer service and having a great product, and you’ve got a recipe for success.

Management, Marketing, Restaurants, ProcessingChris FullerOctober 4, 2012Butcher, Meat, Meat processing, meat display case, retailComment

Cut Highlight: Flat Iron Filet

Today we’ll highlight one of these cuts that is gaining popularity: the flat iron filet.

Cut highlight: Boneless Lamb Shoulder

The weather is starting to cool down, and to me that means it’s coming into roast season. I love a good roast on a cool fall night for dinner.

Mediator or Meat Processor?

Sometimes I feel more like a mediator than a meat processor. Since choosing to work on the slaughter side of the meat industry, in order to create better access to quality processing services for local and small scale farmers, I’ve been a connection between the food production sector and the food service sector.

Marketing, Processing, Restaurants, ManagementChris FullerSeptember 18, 2012Butcher, Chefs, Local Food, Meat processing, Restaurant, local meatComment

Why I'm the best boss... Or, just not the worst

Most of the ingredients to a successful workplace will be taken care of when you consider these three pillars for creating a great team: keep the best people who can work together, create a positive and professional work environment, and exercise proper discipline in proper doses.

Why I can call slaughter "humane"

Wow this turned out to be really long. Grab a bowl of popcorn cause I’m diving into humane handling headfirst.

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