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…
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.
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...
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...
Hydration is key!
Tailgating is an all-day event, and if you’re going to last, hydration is the name of the game. Frozen bottles of water will kill two birds with one stone. They’ll help keep things in the cooler cold and you’ll have ice-cold water to drink when they start to melt.
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...
Don’t over salt!
Don't over salt. Whether you're using ground beef or poultry when making a burger, make sure to leave salt out of the ground meat mixture. It'll dry the burger out from the inside. Instead, mix all your other spices in and wait until the end to salt it on the...
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...
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...
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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