Blog & Articles
Jun 3, 2015
Raise the Steaks: The Differences Between Wagyu & Kobe Beef
Wagyu versus Kobe– it might sound like an MMA match or the title of a samurai movie, but it is actually two Japan...
May 20, 2015
ECONOMICS OF EATING: Understanding the Cost of Beef
When you visit a butcher shop or supermarket to buy beef, you might look for good colour and a local producer’s labe...
May 6, 2015
Getting to Know your Local Traditional Butcher Shop
In recent years, the “age of convenience” has accustomed consumers to getting everything in one place at a bargain...
Apr 23, 2015
RAISE THE STEAKS: Choosing & Preparing the Right Cut
Steak!
Okay– what did you just think of: A t-bone on the grill? A five-star, bacon-wrapped filet at a French bistro? ...
Apr 8, 2015
HALF A COW, MAN: The Advantages of Buying a Side of Beef
So you want to buy your beef in bulk. This is a good decision for many reasons, but first some facts.
How is beef sol...
Mar 25, 2015
NO BONES ABOUT IT: The Advantages of Making Stock at Home
For many of us, a warm bowl of homemade soup is the ultimate comfort food. Still, there’s a huge gap between soup ava...
Mar 10, 2015
ALL ABOARD: Serving Charcuterie At Home
So you’ve got your favourite meats and cheeses picked out. You have ripe and dried fruit of all varieties; pickles an...
Feb 25, 2015
ALL ABOARD: Charcuterie Explained
Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally ...
Sep 10, 2014
TASTE THE DIFFERENCE: BENEFITS OF LOCAL, HORMONE-FREE, ANTIBIOTIC-FREE CHICKEN
One thing is for sure: people are hungry for change, not just food at good prices. We don’t only see meat on our dinn...
Aug 28, 2014
TASTE THE DIFFERENCE: BENEFITS OF LOCAL, GRASS-FED BEEF
Beef comes in many shapes and sizes, now with the advent of more humane production methods there are even more choice...
Aug 13, 2014
DRY AGED BEEF: EXPLAINED
You’ve seen the sign at butcher counters, the special at steakhouses, the feature on the cooking shows… but what is d...
Jul 30, 2014
PORK: ON YOUR FORK
We all know it: bacon is a staple of the Internet Age. It’s hard to surf food sites or scroll through Facebook withou...