Monthly Archives: November 2017

The Other Steaks – Beyond Rib-Eye, T-Bone and New York

The flank, flat-iron and skirt steaks are underappreciated cuts that traditionally smart butchers have kept to themselves, knowing they have the best beef flavor.  While most great steaks come from the loin and the rib, these steaks come from other regions and are not cut from thick roast sections. Our butchers don’t slice these; they […]

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If around this time of year, you’re usually on the lookout for those freshly picked local hazelnuts to begin baking with, then chances are you’ve noticed that in the past 5 years or so local hazelnuts have been pretty hard to come by. Typically when you buy hazelnut products commercially, the hazelnuts have come from […]

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Butcher’s Cuts: Pork Loin 3 Ways

We’ve all been there. Wandering back and forth in front of the meat case trying to decide what to cook for supper, eyeing the beautifully marbled beef, various marinades on the chicken, and no shortage of options in pork. It all just looks so good! But inevitably, and I’m sure you’ve done this too, we […]

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