Recent Posts
- July, 2026
Homemade Teriyaki Sauce
- May, 2026
Farmers Quiche from Bearded Butchers
- April, 2026
Nettle Pesto
- March, 2026
Steakhouse Series – Picanha
Steakhouse Series – Bavette
Steakhouse Series – Picanha
The Farm
Beef
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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
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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
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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
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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
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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
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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
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Cooking, Preserving, Smoking Meat
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
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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
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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
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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
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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
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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