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
Steak
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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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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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I have done a few posts on fajitas in the past, but was surprised to find a new one that we all like especially when you have an abundance of...Read More
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The great restaurants do it. The boys on the cooking shows do it...now its our turn. Note: the right steak is a matter of personal preference ultimately but if you...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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Steakhouse Series – Classic Steak Cuts
Ever wondered why a New York steak is called such? Porterhouse? What is a T-bone? Let's take a minute to break it down for ya. This post will feature classic...Read More
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Here are three super easy, super quick, relatively painless, and somewhat unique ways to make fajitas with your skirt, hanger, flank, or sirloin steaks! For all - 2 lbs skirt,...Read More