Steakhouse Series – Picanha

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Beef

Steakhouse Series

Steakhouse Series – Picanha

Now here is a brief post in our "Steakhouse Series" you may not have thought we would include but is gaining in popularity here in the US where Brazilian restaurants...Read More
Steakhouse Series

Steakhouse Series – Bavette

The bavette — sometimes called flap steak or the bib of the sirloin — is one of those cuts butchers and chefs quietly love. Another butchers cut to be sure,...Read More
Steakhouse Series

Steakhouse Series – The Porterhouse

As part of our "Steakhouse Series," this brief post covers that classic cut, The Porterhouse. Location of the Cut Traditionally, the first two steaks off of the short loin, were...Read More
Steakhouse Series

Steakhouse Series – Delmonico

When putting together a series on famous Steakhouse cuts, you have to consider the Delmonico. The naming of the Delmonico steak is unique because it was named after the historic...Read More
Steakhouse Series

Steakhouse Series – Hanging Tender or “Hanger Steak”

The hanger steak, often referred to as the "butcher's cut," has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known,...Read More
Family Dinner, Farmhouse Recipes

Ragu Alla Bolognese

I have made many Ragus and found this is the very best one, probably as close to a ragu an Italian-American Grandma would make and since the fall is full...Read More
Blacksmith Trading Co., Farmhouse Recipes, LJF Livestock Program, Smoking Meat at Home

Steakhouse Series – The Chuck Roast and Chuck Steak

It seems like the chuck roast and steak are becoming in vogue again. I thought it would be a good idea to take a minute to sort it out in...Read More
Curing Meat at Home, Farmhouse Recipes

Bresaola

Bresaola is a traditional Italian air-dried, salted beef that has been aged until it becomes firm and develops a deep red color with concentrated flavor. It originates from Valtellina, a...Read More
LJF Livestock Program

The Weights – Live, Hanging and Freezer

These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus bulls available, animals that we have raised with care and kindness. Pigs too....Read More
LJF Livestock Program

The T-bone Primer – Bone In or Boneless

When you buy a share of beef from a farmer like us there are choices to make. You could argue that the big grocers and the "system" is trying to...Read More
Curing Meat at Home, Farmhouse Recipes, Preserving at Home

How to Dry Age Beef at Home

One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes...Read More
Farm Life, Farmhouse Recipes

Homestead Living Magazine – The “Other Cuts” Article

This was originally written for Homestead Living Magazine in the August 2024 issue and in that issue was titled “Butcher's Cuts - Transforming Tough and Uncommon Cuts of Meat into Mouth-Watering...Read More