Simple recipes for the cuts we sell and process. Good meat doesn't need much — just the right technique.
Butterflied leg of lamb marinated 4–24 hours in ginger, garlic, scallions, soy, sake, and sesame oil. Grilled direct over medium-high heat, basted with a butter and sugar glaze made from the reduced marinade. Serves 6–8 — a showstopper for a crowd. From Steven Raichlen's How to Grill.
Read the Full Recipe on Barbecue Bible →The definitive method for thick steaks. Salt generously and rest uncovered in the fridge overnight — a dry brine that improves flavor, texture, and crust dramatically. Low oven first at 250°F, then a screaming hot cast iron sear. Medium-rare edge to edge, every time.
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Dry-brined overnight, seared hot in cast iron with butter and thyme. The simplest way to let extraordinary marbling speak for itself.
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Low and slow at 225°F with a simple salt and pepper rub. Bark, smoke ring, and rendered fat — this is the full package.
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A frenched rack finished with a garlic and herb crust. Margra's buttery fat and mild flavor need nothing heavy — just a hot sear and a quick oven finish.
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Low and slow in a Dutch oven with red wine and aromatics. A 3–5 lb chuck roast becomes fall-apart tender in a few hours.
Read Recipe →More recipes coming soon. If you have a favorite way to cook one of our cuts, we'd love to hear about it — drop us a line.