Tips for Cooking a Great Steak

From Debbie’s Kitchen:Decide before you start cooking on how you want the steak done. A few people like “blue” steaks but most tend to prefer their steaks from medium rare to well-done. If you decide in advance, you’re more likely to pay...

Cut of the Week: Thick Cut Steaks

From Debbie’s Kitchen:Whether you are trying to pan fry filets, rib eyes, NY Strips or chops of any variety it is important to know how to cook your steaks to retain all of the moistness and tenderness. The bane of all pan frying is the thick gray band of meat...

Cut of the Week: Filet

Usually when Debbie needs to know something about cooking she grabs Larousse Gastronomiqueor Escoffier: The Complete Guide to the Art of Modern Cookery but the information found there regarding the grand tenderloin is a bit outdated and can be slightly confusing....

Cut of the Week: Roast

Over the many years we have been butchering grass fed beef we have made several different types of roasts available for our customers. These different cuts can be confusing especially when some names differ even between butchers. For simplicity’s sake I will...