Dry-aged beef

Dry-aged Beef Dry-aged beef has become a popular choice for meat enthusiasts seeking a tender and flavorful dining experience. Despite the initial impression that leaving meat out for an extended period would spoil it, dry aging is a safe and traditional method that...

The perfect way to cook Filet Mignon

Try this simple, straightforward, essentially foolproof recipe for the perfect Filet Mignon! Ingredients: 2 Wine’ing Butcher Filet Mignon Steaks, each about 6- to 8-ounces and 2-inches thick 1 Tablespoon of extra-virgin olive oil Kosher salt Freshly ground black...

Standing Rib Roast

From our Chef Butcher “What I like to do is… Stir together butter, salt, pepper, sage, rosemary and oil in a small bowl. Spread evenly over the roast and chill, uncovered for 12 hours or up to 24 hours. Remove roast from the refrigerator and let stand at...