All posts tagged: meat

A Gift That Meats Expectations!

The New Whole Animal Card From Our Butchers!

Give the omnivore in your life a crash course on whole animal butchery! Our new Whole Animal Card invites you to delve through each layer of a steer or pig, selecting one cut from each section of the animal. This gift card is the perfect stocking stuffer for the meat lovers in your life. Help them branch out from their usual chops and maybe learn a thing of two from our Whole Animal Butcher in the process!

What is Whole Animal Butchery?

From nose to toes, our butchers break down whole animals, doing their best to eliminate waste along the way. This approach offers many benefits, the most important of which is sustainability. Farmers don’t just raise pork chops and brisket, they raise whole pigs and steers. Using the entire animal creates less food waste and helps us build a more sustainable food system overall. Additionally, ordering a whole entire animal directly from a farm provides a more transparent supply chain: we know exactly where the meat is coming from. We choose the farms we work with based on quality, humane handling practices, and commitment to sustainable land use. We can guarantee that each animal we break down lives up to these standards. Not least of all, whole animal butchery offers a great deal of variety! Our Whole Animal Card is a passport to exploring each subprimal layer of a steer or pig. For pork, you can try one cut each of the shoulder, loin, belly, and ham. Our steer card includes one cut of chuck, brisket & shank, plate, rib, short loin, sirloin, and round.

Delicious from top to bottom, these steers and pigs are pasture-raised and ready to show you the range and importance of local, grass-fed whole animal butcher. At $100 – $150 per card, this gift is a great value that won’t steer you wrong! These are available for purchase in-store, and you can buy them online!

Mike FunkA Gift That Meats Expectations!
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How To Roast a Boston Butt

We checked in with our Head Butcher, Lena Diaz to see how she would go about roasting one of her favorite cuts – the Pork Butt a.k.a. Boston Butt. Her biggest tip is to allow the meat to roast slowly. With a recipe this simple, you don’t have to make a day of it, but you will enjoy the aromas from the morning until the time you finally get to dig in at night!

Ingredients:
One 8-10lb pork butt
Handful of toasted coriander seeds
Handful of toasted fennel seeds
4 cloves fresh garlic, pressed in a morter & pestle, or chopped finely
Ground Cinnamon
Garlic
Salt a generous amount, this is a large cut of meat after all!

Alternately- If you’d rather get more creative you can also just clean out your spice rack. Make sure to toast any whole spices to make the most out of their aromatic qualities and of course use plenty of salt to rub!

Directions:
The Night Before

1. Season your Roast
Rub the pork butt liberally with the toasted seeds, garlic, and salt. Add a dash of cinnamon all over the butt. Place the cut in a casserole dish and leave overnight.

Roasting Day
2. Remove roast from refrigerator and let it rest until it reaches room temp.
3. Preheat your oven to 250 degrees, about 15 minutes.
4. When both the oven and the roast are ready, place the casserole dish in the oven, uncovered.
5. Roast for approximately 8 hours, checking for tenderness periodically.
6. When the roast is fork tender you may remove it from the oven.
7. (Optional) If the roast needs a little extra color on the exterior, you can raise the oven temp to 450 degrees and let it roast for up to an additional 15 minutes.

Let it stand for a few minutes and then enjoy alongside roast vegetables and a glass of wine!

*Photo by Alberto Vargas 

Meg ChristmanHow To Roast a Boston Butt
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