All About That Pork Roast

The purpose of this blog is to cover some tips and tricks for that perfectly cooked roast.

The starting point of a good pork roast is selecting the best cut, what cut should one choose when looking to make pork roast?

The ideal cut for pork roast is the Pork Loin. You can either choose to debone the meat, marinate, and stuff with your desired filling or cooked in with the bone in.

Alternatively, you can go for the ever-versatile pork shoulder; slow roasted until those gorgeous chunks are falling apart.

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Steak Diaries - Ribeye

Oh, steak! Already salivating, there’s nothing I enjoy more than a medium-rare Filet Mignon. As butchers, we find it our job to educate people about different cuts of meat and today we have taken on different cuts of steak specifically because of how important it is to familiarize yourself with both high-end and economical steak cuts for when you’re looking for a cost-effective homemade steak.

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Zaynab FComment
5 BEST BUTCHERY TOOLS – American Butcher Certified

When you want to stay in this industry, you have to push margins and stay in the loop. It is important to save time and use tools that maximize your output and minimize wastage.

Although cutting knives are integral, perhaps the most important tool involved in butchery, they are not the only tool that is required when dealing with meat on a daily basis.

Here is the American Butcher, and team member 2020’s list of the 5 must have butchery tools.

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Tia HarrisonComment
A Short Blog On Short Ribs

Surprising to most, short ribs come from the beef chuck section and not the beef rib like most believe it to be.

Most find it hard to differentiate between ribs and short ribs, and we get asked why they are called short ribs if they are cut from the beef chuck section? Well, to make things simpler, remember, just like the name, short ribs are similar to ribs only shorter, hence, less expensive and with greater fat content.

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Tia HolmesComment
Steak Diaries - Filet Mignon

The Filet Mignon, however, is considered royalty amongst steak lovers because of how strict the parameters are.

The average animal supplies an average of 500 grams of Filet Mignon– hence, explaining why it’s so pricey and sought after.

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Zaynab FComment
3 Ways to Rework your Social Media Strategy

3 ways to rework your social media strategy

Social media users grow every day, and within a span of few years, it has become one of the most powerful marketing channels in the industry.

Ironically, it can either make or break your product. Social media marketing strategy is heavily reliant on current trends, causes and movements.

So how do you rework your social media strategy to have maximum impact on your target market?

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Tia HarrisonComment
UPCOMING WEBINAR!

A new beef trim sampling concept has been developed through a joint R&D project with USDA Agricultural Research Service, Fremonta, and Sentry Equipment. 

The methods developed from this effort have received a USDA Letter of No Objection. 

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Zaynab FComment
United States Butchery “Teams Up” for Global Competition

 “Butchers of America” Team USA completes 2020 team with the addition of 4 new members; Travis Stockstill, Bryan Mayer, Kevin McCann, and Cindy Garcia.

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