A Butcher's Perspective Blog

The most important thing that I’ve learned over my career is that great cooking is first and foremost about great ingredients, simply prepared according to their natural characteristics.  

Eat like a boss for under $5 per person with this beautiful cut of pork!

So many beautiful bacons! Here is a quick rundown of each variety and the differences between them.

Episode 2 of our braise battle discusses different braised beef options and why we like each one.

Picanha is quickly growing in popularity. In this blog we break down what picanha is, how to cook it, and how to prepare the french version, coulotte.

This episode of braise battle covers what exactly braising is, why it's necessary, and how to braise well.

Chorizo: What is it and why do we love it?

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").