Meat Tips & Techniques

How to Tie Lamb Racks

Tying lamb racks with loops of butchers twine tightens & compacts the meat, giving it the iconic round shape instead of an elongated oval. Here’s a video of our chef working with a Merino lamb rack (though of course it’ll
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How to French Bones

“Frenching” refers to cleaning protruding bones of meat and tissue before cooking for a cleaner presentation. Here we’re demonstrating with a duck leg, but the same technique is used for racks, “airline” poultry breasts, rabbit legs, some bone in steaks
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How to Cut a Whole Beef Flat Iron into Steaks

Flat irons are growing in popularity because they offer tender, tasty meat at a great price.  Consumers usually see just the pre-cut steaks in stores, but cutting whole flat irons into steaks is easy once you know the technique. The
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How to Adapt Plain Lamb Recipes for Merino

Alpine Origin Merino is leaner than conventional lamb, so we recommend treating it a little bit differently – more like game meat – by using lower heat and cooking for less time. Searing Merino: When a lamb recipe calls for
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How to Dry Age Beef at Home

Dry aging beef  allows naturally occurring enzymes to break down molecules within the muscle into more flavorful & tender forms.  While you probably want to leave extended dry aging to experts with specially built facilities, it’s easy to dry age
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Meat & Seafood Yuzu Marinade

Meat & Seafood Yuzu Marinade We used this marinade on broiled grass-fed beef flank steaks, and the results were incredible – tart, sweet, salty, with some bite from the ginger and garlic. The aftertaste was particularly nice and really satisfying.
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How the Kobe Beef Grading System Works

Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in a given piece of meat.  Fat not only carries flavor, but when distributed properly in tiny
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How to Make Mixed Grills

What is a Mixed Grill? The mixed grill is a fine dining restaurant entree favorite that offers diners a selection of different meats and cuts on a single plate, often each with their own sauce or side. Though they may look
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Three Techniques for Cooking Steaks

Here are the three ways to prepare steak that are most commonly used in the restaurant industry.  They work just as well in the home, and are great ways to cook most steaks. Technique 1: How to Perfectly Pan Roast
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How to Tell Meat Doneness by Feel

Don’t have a probe thermometer handy to judge your meat’s level of doneness? Experienced chefs often test steak doneness by feel. As meat cooks it firms up (cooking protein causes it to tighten and expel moisture), so if you’ve felt
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How to Debone a Rack

Frenched racks are one of the fancier cuts of meat and we carry several varieties. But sometimes you don’t want to make a crown roast or cut rib chops.  Sometimes you want something with all the bones out, a loin. 
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How to Cut Up a Whole Rabbit Fryer

Here you’ll find two different methods for breaking down a rabbit fryer. First is a video guide featuring seam butchery techniques presented by an expert butcher. Below that is a text & photo guide by one of our chefs. Video
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