A bit of understanding goes a long way when choosing what cut of meat to cook. This blog will help you get the best results.
A list of cuts available from each side of pork, their approximate weight, and suggested cooking methods. (Follow up to the blog titled, "America, We Have a Problem").
A list of cuts available from each side of beef, their approximate weight, and suggested cooking methods. (Follow up to the blog titled, "America, We Have a Problem").
American diet choices are killing us and our planet. This blog is a primer on the role meat plays, how crops contribute, and how you can be a part of the solution.
How to get great results from this Blog.
These 4 basic steps will guarantee you better eating at home, even with no other change in your cooking techniques.
On Thanksgiving, we gather around our table--like so many Americans--to give thanks. We offer thanks for our families, our health, and our countless blessings. Among them, the bounty we enjoy at this time each year.
The pork you’re about to discover can’t be found in grocery stores. And until recently, you couldn’t even source it for your own kitchen. That is, unless you were a Michelin-starred chef. It comes from a family farm--our family farm--and it’s making diners’ tastebuds rejoice around the country. Today, we’re telling you the secrets behind our legendary taste.
It was November of 2013. My brother Matt and I were starting our first restaurant, The Mulefoot Gastropub. Matt had spent the morning calling local farms to obtain Michigan-raised, non-GMO, grass-fed meat products. The farms regretfully explained that the logistics, USDA butchering, and large volumes were going to make a direct purchase very difficult. And many of them didn't have grass fed or non-GMO options to being with.