Recipes & Guidelines

We know there’s a lot of information out there so we’ve collected some tried and true guidelines to help guide you to the best well cooked piece of meat you can.

 
 

Rack of Lamb

When you’re looking for a special meal for two or a unique appetizer, nothing satisfies like a rack of lamb. Sourced from the loins around the ribs, this bone in cut looks stunning on the plate with little effort in the kitchen.

 
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Ham Guide

Hams not only come in many forms but by many descriptions. It can be a confusing topic and to make sure you get the right thing, we’ve created this basic reference.

 

Roasted Leg of Lamb

Whether you’re celebrating Passover, Easter, or just the bounty of Spring, a roasted leg of lamb is a delicious way to feed a crowd. The leg is a versatile cut that takes to many different flavor profiles which you can add to these tried and true cooking directions.

 
 

Corned Beef Instructions

This St. Patrick’s Day favorite is as simple as can be! We have instructions for a traditional oven method and the crock pot for all of you busy enjoying the festivities!

Stocks, broths, & fats guide

Gussy up your culinary skills and use more of your kitchen scraps with our guide to everything Stocks, Broths, & Fats.

 

Turkey Guide

Heritage or White? To Brine or not to Brine? There’s a lot of options when it comes to cooking a whole turkey and the best way to get started is to plan ahead. Our Turkey Guide has tips and guidelines for birds, prep, cooking, and carving—it’ll set you on the right path to the best bird you’ve ever made.

 
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Standing Rib Roast

Truly the king of roasts! A Standing Rib Roast is a roast made from a bone in Ribeye. We sell two USDA grades around the holidays—Prime (“Prime Rib”) and Top Tier Choice (the grade immediately under Prime). We’re always happy to remove the bones and tie them back on so you get the benefit of roasting with the bones on but the ease of carving once its done.

 

Whole Beef Tenderloin

Elegant but easy, a whole beef tenderloin is the most tender and mild muscle on the beast. They can be cut to order and we always sell them trimmed, tied and ready to roast.

 
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Crown Roast of Pork

A crown is made from a frenched rack (pork chops but whole), scored in a way that allows us to form it into a circle and stitch the ends together. The result is a showstopping pork roast that looks like a ton of work but is pretty easy to cook.