The Butchers Block | Bearded Butchers Blog

We love the processing, prepping, and storage tools from our friends at Meat! We've shown you the 10-inch meat slicer we use all the time, but we realize this slicer isn't going to be perfect for everyone. 

Luckily, Meat! also makes a 7.5-inch electric meat slicer that has a much smaller footprint, so we thought we would check it out and see if it's worth picking up.

Have you ever been at the grocery store and found a really great deal on a thick steak that's been marked down because it has hit or passed the use by date? It's natural to wonder if that discount steak is even still edible or if it will make you sick. Knowing how to avoid buying a steak that has started to spoil is just as valuable as knowing how to buy the most fresh steak that will cook perfectly. Today, we'll break down what to look for when you are concerned about the freshness of a steak, how to identify the common signs of a steak that is going bad, and how to avoid cooking spoiled meat.

All pork belly is bacon, but not all bacon is pork belly. So, exactly what is the difference between pork belly and bacon? Can they be used interchangeably? What exactly is bacon? We'll let you know everything you need to know about bacon, pork belly, when and how to use them, and why they are not the same product. Let's get into it!

We get lots of questions about wild game and what makes it different from store-bought meat. We thought it'd be a useful resource to answer some of the most common questions we get, so we put together this frequently asked questions about cooking with wild game to clear some things up. Check it out!

One of the most frequent questions we get from people who aren't familiar with wild game is what are the best cuts of venison? We've got a few favorites of our own and so we decided to share the best cuts, where they come from on a deer, and how to pick a good cut for your feast.

Figuring out the best meat for smoking isn't always easy. If you've fallen into the habit of just grabbing baby back ribs or a pork butt every time you fire up the smoker, it can be difficult to be creative and try new things. So we're sharing our favorite cuts, recipes, and seasonings with you and giving some expert tips to make sure your smoked meat is delicious every time.

We get asked all the time if we sell our meat online. Unfortunately we don't but these days, there are a ton of companies that can. So we thought it would be a good idea to answer some of the common questions we hear about ordering meat online and share some of the companies we trust for getting high-quality meat delivered right to your door. 

Obviously the apocalypse isn't happening right now, but that doesn't mean you should just sit back and fail to pick up a few skills. You know, just in case. Today, the Bearded Butchers are going to walk you through something that we haven't even done before – butchering and cooking a goat.

Bison is a much-hyped meat today and is often a feature in high-end barbecue cuisine, like the tomahawk bison steak we grilled last year. You've probably seen some select cuts of bison in your local grocery store, and you'll frequently find ground bison for sale. And I'm sure the first thing you'll notice is that bison is a lot more expensive than beef. You may wonder if the extra cost pays off with a better piece of meat.

Red meat can be an important part of a healthy diet. It's a great source of important proteins, vitamins, and minerals. Today we'll dispel some of the myths about red meat and we'll show you some ways to use red meat as part of a balanced diet.

Getting that perfect cut of steak takes more than just cooking it correctly, you first have to start with a good piece of meat. Shopping for the best cut of steak is challenging when you don't know the things to look for that indicate a good steak. We'll teach you how to find the best steak when you're out shopping for your next meal.

A cross between Japanese Wagyu and American cattle, American Wagyu beef has a similar marbling to Japanese beef but a flavor and texture that's uniquely American Wagyu. It's still a rarity in stores, but you might get lucky if you ask your local butcher for it. Should you get an opportunity to experience this rich and premium beef, you'll never forget the taste!