A couple of crispy whole chickens always makes for a great family dinner. Whether you brine them, lather them in your favorite sauce or do both, one thing is for sure, nobody is going to be disappointed. #wholechicken #beercanchicken #bbq #brine #familydinner #organic #orgainicchicken #orderonline #vendingmachine #butchershop #open24hours #7daysaweek #hudsonvalley #ulstercounty #applestonemeatco
Pork spare ribs are easy to make and look really terrific next to a summer salad. Super tender, super yummy. 📷: @jenmayphoto
Just a reminder that everything in our retail freezer other than offal, chicken, bones and fat is 20% off. So if you’re traveling or looking to stock up, the retail window is open 11-6pm. Our lovely retail staff are always happy to guide you.
Between all of the holidays and our new store opening up soon, our retail manager, Terry, has been hard at work. So, she enlisted her daughter Menena to make dinner over the weekend. Little did she know she was going to go all Top Chef Junior with this lovely lamb meatball masala. What a boss.
Fresh hot italian sausages are hitting the machines this afternoon along with gyro, breakfast, merguez and more. Add a little spice to your pasta and if you’re the chef you can secretly pop one in a bun while you’re cooking.
There’s really nothing quite like a good link of breakfast sausage dunked in maple syrup or sliced into an omelet or both. Whatever the application, we have your back. Nobody's shaming us.
We like to think of pork chops as one of the more versatile cuts. They cook quickly, are packed with tons of flavor and are ready to compliment any glaze you can conjure up
In our latest edition of ask the butcher, we’re taking a look at a lovely roast beef recipe pulled right from @damooru’s book The Butcher’s Guide to Well-Raised Meat, some ideas for winter pantry prep & more. Head to the blog or just click the link in the bio.
Pork osso buco are going into the machines this afternoon. Don’t sleep on these. They’re easier to cook than ribs and within 3 hrs they fell apart in the pot. So tender, so yummy. You deserve this.
We currently have beef short ribs specifically for smoking and we’re cutting them as big as we can fit in the machines. If you have the time to smoke them but don’t have a smoker, then head to our blog for a few tips on how to safely MacGyver your grill into one. Link in the bio for more.
Staff meal is never really just a staff meal around here. It’s an experience. This is our country fried chicken from the other day. In other chicken related news, we now have wings in the machines. Enjoy.
In our latest edition of ask the butcher, Josh is giving his tips to keeping meat tender on the grill and some of his favorite cuts you might not have tried just yet. So head to the blog on our website or click the link in the bio for more. 📷: @jenmayphoto
We made a small batch of parm and parsley meatballs today. They’re perfect to put on skewers, in a sub, or just eat straight out of the pan. Have a great weekend everybody!
Our butchers are truly some of the most determined and humble humans we’ve ever met. From time to time, they snap wonderful pics when they’re taken back by the quality of what they’re putting out. Can you blame them? 📷: Jodi Canyon
We had a terrific time at the @icxsummit the last few days. In our down time, we did a little grill park research and got the scoop on where and what to eat. Here are some of our absolute favorites. #lapaisanita - traditional tacos w deep flavors @pecanlodge - hands down the best bbq we ate @knifesteakhouse - the best dry aged steaks on earth. Special thanks to @chefjohntesar @themilkncream - ice cream. filled. donuts. 🙌 Till next time @dallastxinsta
@phy5ics really delivered with these carne asada tacos. Carne asada can be created by thinly butterflying just about any cut, but this time around he went with flank steak. We didn’t even mention the miso butter grilled corn or the glorious potato salad yet. What a dish. 📷: @phy5ics
@damooru & company are doing a little grill park research this week. In our latest blog, Josh offers up his tried and true bbq sauce recipes and tips on how to serve them up. Click the link the bio for more.
In this week’s blog, we talked with some of our staff to find out what gear in their kitchen they feel is essential. From classic butcher’s twine to peelers and immersion blenders, we’re talking about all of it. Click the link in the bio for more. 📷: @jenmayphoto
This flap steak salad is a yummy dish you can throw together super quickly at your bbq. Just slice it against the grain and grill it up. Add it to your favorite salad and then dinner is ready.
Memorial Day is right around the corner and you’re going to want some grillable options. Sear up some beef flap steak and slice it thin to lay over a veggie salad. Your keto friends will thank you. 📷: @jenmayphoto
There’s nothing more exciting to us than opening up the grill to a crispy whole chicken that’s the color of a mahogany table. Check out our new blog for some cooking techniques, recommended appliances & more. Link in the bio.
Making pizzas on a Friday night is a great way to get the kids involved. Adding your favorite sausage is a really simple way to personalize your pie. And with all these options? You can’t go wrong.
Everything tastes better cooked over some smoke, especially pork butt. You’re going to want to cook these based on temp and not on time. But when you’re done? You’ll be left with super tender, shreddable meat. Then you set up a taco bar for dinner. And now you’re a hero. 📷: @jenmayphoto
From farmer’s markets to CSA shares, the Hudson Valley is loaded with local, fresh fruits and veggies. But how do you take advantage of all these earthly delights to the fullest? We got you covered in our latest blog. Link in the bio for more. 📷: @jenmayphoto
Here is a fun way to switch up your pizza night and sneak in a little extra nutrition. Shred and heavily strain a ½ cup of zucchini, finely dice 1 cup of mushrooms and dice 4 basil leaves. Mix it in a bowl with 1# of ground beef, a little salt and pepper. Add some sauce, mozzarella and personalize it with peppers, sliced sausage, pepperoni. The blended burger world is yours.
The coulotte is a super flavorful steak cut from the top sirloin. That fat on the exterior helps keep the inside of the steak tender and juicy while you’re searing it up. If you’re looking to cook an intimate dinner for your partner this weekend, grab two of these and then you’ll have a little left over for steak and eggs in the morning. Maybe. 📷: @jenmayphoto
For some, BBQ season is the only season. In this edition of Ask the Butcher, Josh drops some food safety tips for camping, proper cutting board etiquette and more. Go wash your hands then click the link in the bio. 📷: @jenmayphoto
Warmer weather cuts are making their way back into the cases. And these boneless beef short ribs? They’re here to transform your dinner. Korean bbq sauce, stir fry veggies and soba noodles. 🙋♀️ 📷: @terrahlindsay
This is one of our favorites ways to stretch a pound of meat into a hearty and exciting meal. Combine a pound of ground lamb with 1/2 lb of your favorite mushroom, diced. Add one diced shallot, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 teaspoon of paprika. Shape into 4 thick and juicy burgers. You’ll basically double your volume while spending a little less and sneaking in the extra nutritional value of mushrooms.
Thank you all for being so thoughtful and continuously returning your clean, reusable bags for others to do the same. Happy Earth Day, Earthlings. Link in the bio for more. 📷: @jenmayphoto
From carpaccio to Wellington, Beef tenderloin is pound for pound the most tender and regal cut of beef. So if you feel like going medieval during the holidays, this oblong treasure is the perfect centerpiece. 📷: @jenmayphoto
Sirloin flap is tender, versatile and potentially our new favorite steak. The texture is similar to skirt and just beckons to be soaked in teriyaki and thrown on the grill. Tacos, kebabs, cheesesteaks, salads. This is what you’re looking for. 📷: @jenmayphoto
Looking for an alternative to your Easter ham? Feeling anxious about what to make for your first Passover with your partner’s family? We got you covered in the Passover and Easter edition of Ask the Butcher. Link in the bio for more. 📷: @jenmayphoto
Looking to test out a new glaze or rub this weekend? These beef short ribs are waiting. Cook them low ‘n slow and they’ll fall right off the bone. 📷: @jenmayphoto
It takes about 635 calories to replenish your body after donating some of your liquid life. A cheeseburger is about 400. Reward yourself and thanks again to everybody donating.
We have real, true powerhouses living and working among us. You may remember Meghan, who is currently collecting glacial data in Antarctica. Now, absolute sanitation crew ninja and human gem, Maggie, has taken on stewardship of Great Song Farm in Red Hook with her partner. Explore their organic CSA program (which includes work-share and share-a-share options) and get excited about centrally located pick-ups @outdatedcafe in Kingston. Maggie is one of the hardest working people we know, and the results of her work are always beautiful. Get in on the ground floor of this effort!
When we think of lamb it’s hard not to daydream about all the fresh mint, parsley & yogurt dressings. If you got those cool little sword skewers ready for adana kebabs, we got you covered with the finest ground lamb. Wanna keep it short & sweet? Lamb chops, salt & pepper. Sprinkle all those herbs & spices on after like @cznburak nobody is going to complain. Link in the bio for more springtime recipe wizardry. 📷: @truffleandtoast 👩🍳: @isshoni_uk
It’s sort of a Hudson Valley tradition to have a nor’easter the first week of Spring. The cases are filled, our grills are hot & we’re not afraid. 📷: @jenmayphoto
All of our staff are quick to share their favorite new recipes. These Braised Country-Style Ribs w Asian Flavors by Doc Willoughby & @splendidtable came highly recommended. Swipe left for the full recipe.
Everything is melting and soon enough it’ll be time to put those heavy coats away. Check out some of these Mud Season Pork Recipes to hold you over. Link in the bio for more.⠀⠀⠀⠀⠀⠀⠀ 📷: @jenmayphoto
Chances are you’re still working through your St. Patrick’s Day leftovers. We’ll be right here when you’re ready. 📷: @jenmayphoto
How can we not try these this weekend? If you’re looking for us, we’ll be at the grill recreating this pork belly perfection. ⠀⠀⠀⠀⠀⠀⠀⠀⠀📷: @bowloffirebbq
Whether you call it gravy or sauce, your Nonna has been making it for over 60 years. It’s a stove top ritual that she’s only going to give you 90% of the recipe to. Why not start your own tradition? Ground Beef, Lamb & Pork are here to help. 📷: @jenmayphoto