Another obvious one, but let your meat come to room temperature before throwing it on a heated grill; you will most likely end up with an uncooked middle part and a burnt outer part. In other words – a summer party disaster!Read More
Summer means endless BBQ parties! No reason why you shouldn’t enjoy a hearty family barbecue with your loved ones.
You’ve invested in a Barbecue gas grill and use it every 2 months, but don’t know the first thing about cleaning it.Read More
Contact us on firstname.lastname@example.org to claim free tickets! (Offer valid for The Butchers Guild Members only)
It is the place to be for anyone looking to form partnerships and get with it in the industry.. If you own a restaurant or plan to launch any food or beverage related venture, it is important to attend events and displays that expose you to the latest technological advances in the industry.Read More
Team member Kevin McCann gets up close and personal with beef chuck. How interesting is it to watch Kevin break that beef chuck using razor sharp knives and some mad skills!Read More
Home to the NBA’s Sacramento Kings and host to a who’s who of global superstars including Elton John and Justin Timberlake, this is the first time the arena has set up such a large international food event, let alone one that features 96 competing butchers.
Co-owner of Salt & Time and team member 2020, we decided to get up close and personal with Bryan Butler.
Bryan is a whole meat butchery advocate and expert, Bryan’s portfolio is nothing less than phenomenal. Having worked in almost all areas of the industry, we asked Bryan to share some things he has learned along his journey.Read More
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.Read More
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.Read More
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.Read More
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.Read More
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.Read More
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?Read More
Factory packed, mass produced dog food is ready to be fed and has a long shelf life. However, when you make dog food at home, you need to make sure you cook it a bit and store it to make is safe for animal consumption. The life of homemade dog food on average is 4-5 days in the refrigerator.Read More
Naturally, homemade dog food from the butchers costs more than store bought, mass produced and rather sub-standard dog food bags. However, the long-term monetary and non-monetary benefits far exceed the minor hike in your dog food budget!Read More
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.
We all want to sit back and enjoy that braised beef and slow-cooked stew inside our toasty homes with our families. How do you save time and money when holiday shopping with your local butcher?Read More
Often referred to as the Olympics of meat, the world butcher challenge is a global butchery competition. Consisting of various tasks, the idea behind this challenge is to reward workmanship, creativity, and technique.Read More
You want to know where your meat is being sourced from. Whole meat butchering offers the transparency and flow of information consumers nowadays crave. What are the advantages of choosing a butchers shop that does whole meat butchering.Read More