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”!
Read MoreThe 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.
Read MoreSlip of the tongue: regional and international terminology for some of our favorite cuts of meat.
Read MoreIs 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.
Read MoreSo, 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...
Read MoreIf 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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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.
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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.
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To follow up with our last installment about carcass yields, we are going to discuss the breakdown of cuts from a single animal carcass.
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