Meat Info, Handling & Storage

Understanding the anatomy of beef goes a long way towards making sense of the many different cuts. The position of the muscle and the way it used, dictates in large part the preparation options for meat cut from that muscle. The harder a muscle is working... the stronger it is... the tougher the cut. These cuts often have the most flavour and when prepared properly, can also be the most delicious. Here is a breakdown of some of the more popular cuts and how to use them. You can order our beef by clicking here.  Chuck Chuck roast | Flat-Iron Steak...

The pig is a marvellous animal. Every part of it can be eaten and every part is delicious. But far too many people only think "bacon" when they think about pork. Bacon makes up only 6% of a pig. So in order to "meat responsibly," as we say, for every pound of bacon you eat, you need to eat 17 pounds of other cuts. So here's a quick guide to eating a whole pig from snout-to-tail: Head jowls | cheeks | ears | snout The jowls are the biggest cut of meat on the head. They are fatty and delicious and...

Your smoked ham has also been brined which helps retain moisture during the smoking & reheating process. Remove the ham from the fridge and let stand for an hour at room temperature before placing in the oven. Preheat oven to 325°F.

Score the skin and fat with a criss-cross pattern being careful not to cut into the meat.

A lot of people think that "fresh" meat out of a grocery store display case is the freshest way to buy meat. We'd like you to think again :)

When you buy "fresh" meat at the grocery store, you have no idea how long it has been sitting in that display case. However long it is, I can assure you that it has been sitting there a LOT longer than our meat did before it was vacuum sealed and frozen quickly to preserve the meat at it's absolute peak of freshness.

Trust me on this. Our head butcher, Filipe Carballo had me cut two bites of one of our heritage pork neck steaks.... one with a serrated steak knife and one with my straight edge pocket knife. I tried each piece and my mind was blown. The piece cut with the straight edge knife was MUCH more tender than the one I had cut with the serrated steak knife. If I hadn't cut it with my own hands I wouldn't have believed the twice pieces were from the same portion of meat.