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From The Butcher

Curing Room Preparation

These past few months have been an adventure for us.  We have learned so much from our customers about what they want to eat and how they want to eat it.  That influences the products I cut and produce. At least we seem to think alike.  The demand for dry cured charcuterie seems to be…

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Butchery is so much more than cutting meat

Sausage making is a big part of our weekly routine.  Trevor and I can hustle through the fresh cuts and get an animal trimmed out fairly quickly.  That’s when the work begins. Sausage isn’t just ground meat and seasonings. There are both chemical and physical reactions that must occur to properly break down the meat…

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More than steaks

We’ve figured out we have some great cooks as customers.  And, we are anticipating lots of requests for steaks for Valentine’s weekend.  So of course, we made extra demi-glace to put on the shelves and brought in an extra steer to help “meat” the demand. Trevor always harks on the economics of farming, and he…

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Breaking Down the Roasts

Two weeks ago I explained a little about the chuck and how I am seaming it out. Since then, we’ve had a lot of questions about what are the different cuts and how to prepare them. The chuck is the front shoulder of the steer.  It is complex with a lot of muscles, some worked…

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The Family Pot Roast

I grew up in Brook Park.  A pot roast was family dinner. Whether you called it a 7 bone roast, an English roast, a chuck roast, or simply a beef chuck pot roast, it was whatever mom threw in the slow cooker. For those of you unfamiliar with beef carcass nomenclature, the chuck is the front…

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