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A Butcher's Perspective Blog

Selecting the Right Cut

Selecting the Right Cut

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.
Pork Cuts and Cooking Methods

Pork Cuts and Cooking Methods

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").
List of Beef Cuts

List of Beef Cuts

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").


America, We Have a Problem

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.
Great Home Cooking Starts Here- READ FIRST

Great Home Cooking Starts Here- READ FIRST

How to get great results from this Blog.
Lipstick, Salt and Acid- Essential Components of Great Food

Lipstick, Salt and Acid- Essential Components of Great Food

These 4 basic steps will guarantee you better eating at home, even with no other change in your cooking techniques.

Thank You From A Butcher

Thank You From A Butcher

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.
This Is The "Kobe Beef" Of Pork... And It's Made In Michigan

This Is The "Kobe Beef" Of Pork... And It's Made In Michigan

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.
Why We Founded Farm Field Table - A Local MI Butcher Shop

Why We Founded Farm Field Table - A Local MI Butcher Shop

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.


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