The Ribeye Loin gives us the classic ,Ribeye Steak and the ultimate centerpiece, ,Prime Rib Roast. If the loin was Pork, it would give us a ,Pork Chop; if the loin was Lamb, it would give us ,Rack of Lamb or be further cut into ,Lamb Chops. I guess what I’m trying to say is, this end of the loin on any animal is a crowd favorite. What I really love about the Ribeye Loin is taking the butchering a step further, cutting ,Ribeye Cap (with the oddly medical name of Spinalis) and the ,Barrel Cut Ribeye. It’s fun to demonstrate separating these two delicious cuts because you barely need a knife! T ..read more

Chicken Drumsticks, Part 1 of the Underutilized Cuts Edition When it comes to chicken, most people tend to favor breasts and wings, and in recent years, chicken thighs have been gaining in popularity owing to their versatility, flavor, and lower cost. However, for every breast, wing, and thigh, there is a drumstick! As a whole animal butcher, my mission is to minimize waste and use everything we can in delicious, creative, and even fun ways. We've all been at a backyard BBQ, standing around talking, beer in one hand, leaving you with one hand to go prowling for snacks! Unless you're a caveman ..read more

By Rusty Bowers Whether you are planning a beautiful holiday dinner or looking for an easy crowd pleaser, a hearty roast beef is a classic show stopper. Choosing the right cut of beef and cooking it correctly may seem daunting, but it doesn't have to be. This recipe can be easily adapted for cooking a Prime Rib Roast, Beef Tenderloin, or Pork Loin Roast, but here we have opted to feature the Strip Loin Roast. These roasts are commonly cut into steaks, such as the famous New York Strip or Ribeye, but they are equally, if not more delicious when prepared by roasting! The Strip Loin Roast is ess ..read more

“I think we’re going to starve.” He barely got the words out, voice shaking, trying to hide his anxious, red face. We had been given a whole, raw chicken to cook over open fire for dinner and I was paired with this doubtful younger scout. I was a doe-eyed, chubby 12-year old with a fresh crew cut, excited and nervously determined to prove my partner wrong. This was my first Boy Scout Survival camping trip in the sandy woods of North Florida. The idea was for us to test our pre-teen knowledge of survival training, with limited supplies of course. In addition to our comically large backpacks, t ..read more

I'm welcoming the approach of fall by sharing my love of cooking over open fire. The cool crisp air is the perfect accompaniment to the smell of dried wood, smoke, and grilled meats. This is the perfect time of year to hone one's skills to master this old world cooking method! Camping, Scouts, family oyster roasts, any of these could be the beginning of my love for cooking over open fire. It’s in my blood. Perhaps it's the challenge in learning to master things like balancing a cast iron dutch oven over the smoldering coals or placing the flat rock near the steady, building heat - it's not eas ..read more

When I think about steak tartare, I'm invariably reminded of a softly lit dining room, the soulful music of Michael Kiwanuka on the radio (or Spotify/Pandora, as it is nowadays), and a luscious full-bodied red wine - maybe that's because this is the scene nearly every time we make steak tartare at home. The combination of the rich, succulent flavors of the beef with briny capers, creamy egg yolk, bright herbs, and robust and earthy olive oil spread on a crispy chip or slice of bread is really quite delectable. Serving anything raw can be intimidating, especially raw beef, but let's remove the ..read more

The philosophy of what we do goes further than sourcing and cutting meat. Through demonstrations, hands on classes, local events, and developing a networks of chefs, farmers, and customers, we are nurturing a community of like-minded, passionate people. Understanding the needs for simplicity, quality, local ingredients, reduced food waste, and the drive for a strong food community is the foundation of what we do. Simplicity & Quality Meat should be simple and delicious. When you start with a healthy animal that was humanely raised, free to roam the land, and well-fed on natural crops ..read more

Early last year I got to visit a friend of mine who had taken a job as an Executive Chef just outside of Atlanta. As my car pulled up in front of the massive, farm-style restaurant I knew I was in for a treat. Beaming, the chef greeted me at the large, hand crafted oak door, eagerly waving me inside. He led me through the kitchen, past the dish pit, and into the storage room. Tucked away in the back corner, between cases of beer and paper towels was a small metal refrigerator. Opening the door with glee, I peeked inside to see the familiar white mold dusting various types of curing meat, hangi ..read more

Cooking the perfect steak requires four simple considerations: 1) the cut 2) the seasoning 3) the cooking method 4) how you slice it You don't have to spend $50-80 for a steak at a high-end steakhouse to enjoy the perfect steak. Follow these four tips and you'll be enjoying a delicious, less expensive steak and bourbon at home in your lounging clothes. Not only is it less expensive and more comfortable, but you have so much more control over seasoning and temperature. #1 Choosing the right cut First thing is first, start with healthy, pasture-raised meat. Animals raised in low stress environm ..read more