Butcher's Blog — beef

Summer = BBQ. BBQ = Burgers. And there’s no better way to enjoy this summer staple than on a Saturday afternoon, cold drink in hand, with loved ones around. So, to get you set up for the weekend, here is my go-to burger recipe: INGREDIENTS: 1lb M&B 80/20 Ground Beef Chuck ½ cup Onion, finely chopped 2 cloves of garlic, finely minced 1 tbsp of your favourite BBQ sauce 1 egg, beaten Salt & pepper to season DIRECTIONS: Mix all ingredients together (minus the S&P) until incorporated. Try to avoid over-mixing as it can cause the burgers to become dense...

You may have heard the buzz around bone broth recently, and it’s for good reason! This ancient beverage has been consumed as a healing food for thousands of years and it was a way our ancestors made use of every part of the animal. The health benefits of bone broth are numerous and extensive, so let’s break it down. What is bone broth? It’s exactly what it sounds like: a nutrient-dense broth made from animal bones, ligaments, and tendons. How is it made? Our bones are first seared and roasted, then soaked in water and lemon to gently break them...

BEEF   CHUCK:Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck is a tougher cut, made up of fat and connective tissue, making it a good choice for braised dishes like beef stew or pot roast. It is excellent for ground beef. BRISKET:Beef brisket is basically the chest muscle of the animal, so it is tough in nature but one of the most flavourful cuts of meat when cooked properly – low and slow to break down and tenderize. SHANK:Commonly used in dishes like Beef Bourguignon or Osso Bucco, the shank comes from the leg. It...