Slip of the tongue: regional and international terminology for some of our favorite cuts of meat.Read More
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.Read More
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.Read More
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 More
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.
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.
Today we’ll highlight one of these cuts that is gaining popularity: the flat iron filet.
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.
Wow this turned out to be really long. Grab a bowl of popcorn cause I’m diving into humane handling headfirst.
I get this a lot after people pick up their meat from the plant: “I only got X pounds of meat and half of it was ground beef!”
By now, you’ve been asked and can probably answer the question, “Do you know your farmer?” But here is another question, one that is equally important: Do you know your meat processor?