Looking for inspiration?

You’ve come to the right place. From grilling to gazpacho, we’ve got some brilliant tips from our Chef Butchers that are sure to help make your meal amazing.

 

Need amazing ingredients? You know who to call…

 

 

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 room...

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The Perfect Lamb Dinner

Hosting a dinner party and want to impress your friends? Truth is, roasting a rack of lamb to the perfect medium rare, carving it correctly and presenting it to your friends is entirely possible in under an hour! Wine'ing Butcher's Greek Marinated Lamb Rack is...

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Seasoning your steak

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 salt onto a...

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Marinate Hot Dogs for a Flavor Boost

You already marinate chicken and steak for extra flavor, so why not marinate your hot dogs! Cut cross-hatch pattern into the hotdog so a marinade can seep in and give your hot dog a flavor boost.

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Keep it fresh and delicious

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...

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Rest Your 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...

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Gourmet Tips:

Seasoning your steak

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 salt onto a...

read more

Rest Your 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...

read more

Let your roast rest

Let your roast rest. Don't cut into a roast immediately after removing from the heat. All the flavorful juices will come flowing out and pool around your roast. Wait about 10 minutes, allowing juices to redistribute and create the tender succulent bite of meat you...

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