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Straight From The Plant
The Butcher's Journal
Real knowledge from a real butcher. Cuts, technique, smoking, and the weekly market — no fluff.
Most people walk right past it. It sits at the bottom of the round, just above where the hind shank ends, and it doe...
Most home cooks don't get bad meat — they get good meat and cook it wrong. After years behind the block, these are th...
Homesteading — Beginner's Guide Backyard chickens are having a moment. Between rising egg prices, growing interest i...
Smoking and BBQ — Gear Guide If you've been thinking about getting into pellet smoking, there's never been a better ...
The Butcher's Guide — Cut #1: Beef Hind Shank Every week we're breaking down one cut of beef — where it lives on t...
Week Ending March 12, 2026 If you've been to the grocery store lately and felt like beef prices were quietly creepin...
You didn't burn it. You didn't under-season it. You followed the recipe perfectly -- and it still came out tough, d...