by jesse | May 30, 2019 | meat
Once you place your meat into the skillet don’t touch it! You should hear it sizzle when it is placed onto the pan and then leave it alone. Having it cook without moving it ensures that beautiful crust that we all love.
by jesse | May 30, 2019 | Gourmet, meat, Recipes
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...
by jesse | May 30, 2019 | Gourmet, meat, Recipes
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...
by jesse | May 30, 2019 | Gourmet, meat
Beef purists may prefer to take in the unadulterated rich flavor of a quality steak by adding nothing other than a few twists of salt and pepper. However, don’t season too early – salt will draw moisture from the meat. Try sprinkling black pepper and sea...
by jesse | May 30, 2019 | meat
When buying your meat from our store, make sure that you pick up your cuts last, and that your ride is no longer than 30 minutes. If your ride home is longer than 30 minutes, bring a cold cooler to keep your meat cool on the way home, and refrigerate as soon as...
by jesse | May 30, 2019 | Gourmet, meat
The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested before serving and carving will shed much less juice than meat sliced straight after...
