Tips and tricks from our expert staff. From Recipes to product recommendations we will be your knowledge source for all things Butcher. 

Venison Chili Recipe

January 31, 2018

Venison Chili Recipe
Looking for the perfect dish to feature on Game Day? Try our spicy and delicious Venison Chili!  ______________________________________________________ Venison Chili Recipe  ½ C bacon – chopped – 4-5 strips 2 LB ground venison 1 LB venison stew – ask the butcher to cube for Chili 2 TBSP Lane’s ancho espresso rub (optional) 1 spanish onion – chopped 2 carrots or 1.5 C – shredded ¼ C garlic – minced 1 poblano pepper – diced 4 TBSP cumin 3 TBSP paprika 3 TBSP chili powder 1 6oz can tomato paste 2 C red cooking wine 1/2 TBSP maple syrup 2 cans diced tomatoes 1 can kidney beans salt & pepper to taste Instructions: Cook bacon until crispy. Using a slotted spoon, remove the bacon and set aside for garnishing the chili at the end. Season the venison with Lane’s Ancho Espresso rub or salt & pepper. Sear until meat is browned on all sides in the rendered bacon fat. Add the onion, carrots, garlic, pepper & spices. Cook covered for 40 mins on medium/low heat or at a low simmer. Add tomato paste, red wine & maple syrup. Cook uncovered for 20 minutes or until liquid has reduced by about half. Add diced tomatoes and cook covered until the venison cubes become tender, about 2-3 hours. Add the beans and enjoy! 

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Top Sirloin Roast Recipe - An Easy and Impressive Roast for The Holidays!

December 05, 2017

Top Sirloin Roast Recipe - An Easy and Impressive Roast for The Holidays!
This recipe features the Top Sirloin Roast which is available on our Holiday Menu. This cut is tender and has rich beefy flavor.   We've paired the roast with Fingerling Potatoes & Shallots seasoned with Salt & Pepper and topped with Iberico Lardo slices as well as Brussels Sprouts & Carrots drizzled with Honey, Olive Oil, Salt & Pepper.  Plate these veggies then lay the sliced Top Sirloin over top.  ______________________________________________________   Ingredients: Top Sirloin Roast - ask us to season & tie it for you!  Extra Virgin Olive Oil Butcher Shop Steak Rub Fingerling Potatoes Shallots Sliced Iberico Lardo Brussels Sprouts Carrots Honey or Hot Honey *All ingredients available for purchase at the shop!*   Instructions: Pre-Heat oven to 350 degrees and bring roast to room temperature. Roast the season and tied Top Sirloin uncovered for 45-60 minutes or until internal temp reaches 130-135 degrees. Let rest under loosely tented foil for 20-30 minutes before slicing the roast. While the roast is cooking prep the potatoes by cutting them 1/4" thick and thinly slice the shallots. Season with salt & pepper and lay flat in a roasting pan. Lay the slices of Iberico Lardo overtop. Put these in the oven when the roast is about half-way through and cook the potatoes for 25-30 minutes or until done. The  Lardo crisps up during the cook, save these cracklings to use as the garnish! Lastly, cut the brussels sprouts & carrots to desired size. Drizzle honey or hot honey for an extra kick, olive oil, salt & pepper. Put these in when the top sirloin roast is almost done and roast for 15-20 minutes or until they're nicely caramelized. Plate the veggies together and lay the slices of sirloin and Iberico cracklings over top for an impressive and delicious presentation!            

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Discover the Lesser-Known Cuts of Meat

August 30, 2017

Discover the Lesser-Known Cuts of Meat
Most people are familiar with standard steak cuts - Ribeye, New York Strip, Filet Mignon - but did you know there is a whole world of cuts available? While the ubiquitous cuts are delicious in their own right, some of the most flavorful and mouth-watering steaks can’t be found in the grocery store meat case. We, at the Organic Butcher, take great care in stocking the widest variety of cuts available, so it is our pleasure to introduce you to some of our favorites! FLANK (aka London Broil) Flank steak comes from the abdominal muscles or lower chest — literally, the flank — of the cow. It is lean, boneless, and inexpensive so it’s perfect for a mid-week family meal. Throw on the grill for a few minutes per side to use in fajitas, on salads, or alongside grilled veggies. We also love using leftovers in sandwiches the next day. Flank steak marinates well because of its course texture, hearty grain, and beefy flavor. Try this bright and healthy recipe by cookbook author Melissa Clark as summer winds down: Cuban Flank Steak Ingredients 1 teaspoon grated lime zest plus 2 tablespoons lime juice 1/2 teaspoon grated orange zest plus 1/4 cup orange juice 2 tablespoons extra-virgin olive oil, plus more for grilling 2 large garlic cloves 1 1/2 tablespoons fresh oregano 1 1/2 teaspoons ground cumin Kosher salt Pepper One 1 1/2-pound flank steak 2 ripe, firm mangoes—peeled, pitted and sliced Lime wedges, for serving Directions In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.    In a glass or ceramic baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours. Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve. BAVETTE (aka Flap Steak, Sirloin Tip)The Bavette sits right under the Flank. Of all the inexpensive cuts of beef, this one's the most versatile and a great choice for Mexican-style grilled meats, French bistro steaks, and Asian stir-fry. Bavette should be cooked using high, dry heat; such as grilling, broiling, pan-frying or stir-frying, then cut very thinly across the grain. This cut is at its best between medium-rare and medium. For an impressive bistro-style meal, try the recipe below. One of our new compound butters would be perfect in this recipe too! Bavette Steak with Beurre Rouge & Roasted Potatoes Ingredients 2 lbs baby yukon gold potatoes, halved if more than 2 inches in diameter olive oil salt and pepper 3 sprigs rosemary or 3 sprigs thyme 1 cup red wine 1/2 cup low sodium beef broth 1/4 cup finely chopped shallot 1 bay leaf 1 1/2 lbs Bavette steak 8 tablespoons cold unsalted butter, cut into 1/4-inch pieces and kept chilled Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish. Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside. (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.) Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part. Remove from the oven, tent with foil and let rest 10 minutes. If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper. Slice the Bavette thinly against the grain and serve with the beurre rouge and potatoes. COULOTTE (aka Top Sirloin Cap, Picanha, Churrascarias)The Coulotte is a sirloin cut taken from the triangular muscle sitting right over the top sirloin near the back of the cow. It has very little natural marbling so is sold with a nice layer of fat still intact. The texture and flavor is similar to that of your ordinary sirloin, only with more intense flavors from the rendering of fat during the cooking process. This cut is hugely popular in Brazil where they sear it quickly, slice it, and then grill it to medium-rare. Each slice is served with a nice piece of the fat cap. HANGER (aka Butcher's Steak, Hanging Tenderloin)The Hanger steak is taken from the lower belly area where it hangs down between the tenderloin and the rib. Hanger is usually the most tender cut on the cow. Back in the day, butchers would keep this cut a secret for themselves, hence the name "Butcher's Steak." This cut is rich, meaty, and over-the-top tender. It's best cooked to medium-rare and pairs well with a zesty chimichurri sauce to counter-balance the richness of the meat. Chimichurri Sauce Ingredients 1/4 cup coarsely chopped parsley 3 tablespoons red wine vinegar 4 large garlic cloves, minced (2 1/2 tablespoons) 2 tablespoons oregano leaves 2 teaspoons crushed red pepper Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. Can be refrigerated overnight. Bring to room temperature before serving. TRI-TIP (aka Triangle Steak or Roast, Bottom Sirloin Steak)Tri-Tip is the tender, triangle roast that comes from just in front of the hind quarters. This cut is lean and similar in texture to a brisket but with less fat content so it will cook more quickly.  The versatility of Tri-tip is what makes it a great cut. Uncut, it is a fantastic roast that can be grilled indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch thick steaks, that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it. The Tri-tip cut is best cooked to medium rare. It has a little more chew than traditional steaks like strip or tenderloin, but a whole bunch of flavor. This cut is popular in Santa Maria-style barbecue in the Southwest. Tri-tip is cooked fairly quickly over an open pit just until medium-rare. No low-and-slow smoking, no breakdown of connective tissue, no fancy barbecue sauces. Just seasoned beef, grilled, sliced, and served with a bowl of beans, a tomato salsa, and buttery garlic bread. Try this recipe from Serious Eats for something different this Labor Day weekend. Santa Maria-Style Barbecue Tri-Tip Ingredients 4 medium cloves garlic, minced (about 4 teaspoons) 1 whole tri-tip roast (about 2 1/2 pounds)  Kosher salt and freshly ground black pepper Salsa Directions Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. If desired, add a few chunks of oak that have been soaked in water for 30 minutes directly to the coals. Rub steak with garlic and season well with salt and pepper. Place over cooler side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers 115 to 120°F for medium rare, 20 to 30 minutes. If coals are not hot, remove steak from grill, add another quart of coals, and wait five minutes for them to heat up. Return steak to hot side of grill. Cook, flipping regularly until well-charred on exterior and center of steak registers 120 to 125°F on an instant-read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve with salsa. FLAT IRON (aka Top Blade Steak, Butler's Steak, Oyster Blade Steak) The Flat Iron is cut with the grain from the shoulder of the cow and contains a significant amount of marbling.  The Flat Iron (named because it looks like an old-fashioned metal flat iron) is uniform in thickness and rectangular in shape and perfect for grilling. This cut is widely considered to be the second most tender cut after the Tenderloin, and is best if not cooked past medium. We recommend serving the Flat Iron with a spicy, creamy horseradish sauce much like you would a Prime Rib. Ingredients 1 1/2 cups crème fraîche or sour cream 1/2 cup prepared white horseradish 6 tablespoons chopped fresh chives 4 teaspoons fresh lemon juice Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.) This cut of meat has a really interesting beginning, as it was "discovered" by scientists who came up with a new way to cut the connective shoulder tissue of the cow. You can read more about it here. OUTSIDE SKIRT  Skirt steak is one of the most flavorful cuts of beef, and even though it's one of the tougher cuts, with a lot of connective tissue, it's still a fantastic steak for grilling. Skirt steak actually comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section known as the beef plate primal cut. The two muscles are the diaphragm muscle, or outside skirt, and the transversus abdominis muscle, or inside skirt. This cut is a bit thinner than the inside skirt, but with more delicious fat. This long, flat strip of meat has an incredibly beefy flavor, and when marinated and prepared correctly, the Outside Skirt is an excellent choice for texture, value and versatility.  Skirt is the ideal cut for fajitas and tacos. Cook it on a very hot grill for about 3-4 minutes per side, searing the juices in and cooking through to no more than medium. We hope this post has given you a good introduction to the myriad of cuts available at the Organic Butcher. Everyone behind the counter is ready to guide you with recipes and cooking instructions. We'll see you soon!

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Easter Ordering, Plus Tips for Preparing Leg of Lamb and Ham

April 06, 2017

Easter Ordering, Plus Tips for Preparing Leg of Lamb and Ham
Easter ordering at The Organic Butcher is underway. Be sure to place your orders by March 28th to ensure availability. You may use our online order form or call us at 703-790-8300.   Some tips to help make your holiday perfect: Leg of Lamb A large piece of meat like leg of lamb can be daunting if you have never cooked one before. But rest assured, it pretty much takes care of itself once you pop it in the oven. The trick is to season it well and bring it to room temperature before cooking. This will allow the meat to cook evenly from the edge to the center. Follow this beautiful recipe from Food52 and you'll be sure to knock it out of the park on your first try. Serves 8 to 10 1/2 cup olive oil 1/3 cup lemon juice 7 garlic cloves 1 teaspoon coriander 2 teaspoons sumac 1/2 teaspoon cayenne 2 tablespoons smoked paprika 1 tablespoon salt 2 teaspoons black pepper 2 teaspoons cumin One 6 to 8 pound semi-boneless leg of lamb Pulse everything (except for the lamb) in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight. The next day, remove the lamb from the fridge and wipe excess marinade off. Place it in a deep roasting pan and allow it to sit out of the fridge for about 45 minutes to bring it up to room temperature. While it rests, heat your oven to 450° F. Roast the lamb for 15 minutes, then drop the temperature down to 325° F and roast until a meat thermometer reads 135 to 140°, about 1 to 1 1/2 hours. Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes before carving. Want to keep your ham juicy and moist? Then follow the instructions for reheating a fully cooked ham below and you'll never eat dry ham again. Slow Cooker Method for Heating HamHams emerge very moist and tender from the slow cooker. Place the ham in the cooker and add about 1 cup of water. Cover and cook on low for 4-6 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil, watching carefully, until glaze is cooked. Oven MethodThe goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325°F for 8-10 minutes per pound, until a meat thermometer registers 140°F. Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished. Spiral Sliced HamsThese hams are delicious cold, but to reheat them, place the ham (cut-side-down) on heavy-duty aluminum foil and wrap it tightly. Bake in a preheated 325°F oven for 10-14 minutes per pound, or until a meat thermometer registers 140°F. Remove from oven and let sit for 10 minutes before serving. 

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Four Winning Snacks for Watching the Final Four

March 28, 2017

Four Winning Snacks for Watching the Final Four
Congrats to everyone who joined and is playing along with us on our ESPN March Madness Challenge. It's been an interesting one. The Final Four are sitting pretty and about to duke it out (sorry Duke!) for a trip to the championship game Monday night. We know you'll be glued to the TV so here are four delicious recipes that are each a champion in the flavor department. SPICY SRIRACHA BUFFALO WINGS These Paleo Buffalo Wings are brought to you by Paleo Leap and are packed with serious flavor but none of the junky stuff you might find in pre-made sauces. Serves 2 (multiply accordingly) Ingredients 2 lbs. chicken wings 1 tsp. garlic powder Sea salt and freshly ground black pepper, to taste 1 tbsp. fresh cilantro leaves, minced Ingredients for the Sriracha-based sauce 5 tbsp. olive oil ¼ cup raw honey or maple syrup ¼ cup sriracha sauce 1 tbsp. coconut aminos Juice of 1 lime Directions Preheat your oven to 400 F. In a small bowl, combine the olive oil, honey, sriracha, coconut aminos, and lime juice. In a large bowl, combine the chicken wings, garlic powder, and season with salt and pepper to taste. Arrange the wings on a parchment paper covered baking sheet and bake for 25-30 minutes, flipping them over halfway through. Brush the wings with the Sriracha mixture and place them under the broiler for 3-4 minutes, or until crisp and crusted. Serve immediately, garnished with fresh cilantro.   LOADED CARNITAS NACHOSThese next-level nachos are from our friends over at Bon Appetit.  Ingredients 3 9-ounce bags tortilla chips Beer-Braised Carnitas 2 15-ounce cans black beans, rinsed 1 large white onion, chopped 3 pounds shredded cheese (such as sharp cheddar and Monterey Jack) 8 ounces Cotija cheese or feta, crumbled 1 bunch radishes, thinly sliced 1 bunch cilantro leaves Toppings Tomatillo Salsa Red Chile Salsa Pickled jalapeños Pico de gallo Guacamole 2 cups sour cream, thinned with 1/3 cup water Hot pepper sauce Directions Preheat oven to 350°. Cover 2 large rimmed baking sheets with foil. Arrange half of chips on prepared sheets and top with half of carnitas, beans, onion, and shredded cheese. Repeat layers with remaining chips, carnitas, beans, and shredded cheese. DO AHEAD: Nachos can be assembled up to 1 hour before baking. Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings. CANDIED BACON! (Exclamation necessary!) Ingredients 1 package of bacon few tablespoons/drizzles of pure maple syrup 1/4 cup brown sugar or paleo alternative (enough to coat bacon) pinch of ground cinnamon pinch of red chili flakes (optional) Directions Place oven rack in the center of the oven and preheat to 350F. Line a baking sheet and place a wire rack on top. Spread the bacon out on the wire rack. Do not overlap the pieces. Top with the maple syrup, sugar and spices. Brush them to create a coating/glaze and pop them in the oven. Bake for 20-30 minutes and then start checking on them every 5 minutes and adding more sugar or syrup if the bacon looks dry. You want them dark brown and crisp, not too chewy and not too burnt. I cooked mine for a total of 35-40 minutes Once they come out of the oven let them cool and harden a little and then enjoy! BEEF JERKY This is an easy oven jerky recipe, If you have a dehydrator, you may certainly use it instead. Ingredients 2.5 lbs London Broil, Flank Steak, or any really lean cut of beef (grass-fed is best) 2/3 cup tamari sauce (or coconut aminos) 1/3 cup hot water 1/4 cup Worcestershire sauce 1 Tablespoon Liquid smoke (optional) 1 Tablespoon Garlic powder 1 Tablespoon Onion powder 1/2 Tablespoon Cayenne pepper 2 Tablespoons Red pepper flakes (set aside) Directions Trim all visible fat from the meat. Throw the whole steak in the freezer for 30-45 minutes to firm up the meat before you slice it. Remove from the freezer and use a sharp knife to cut the steak against the grain (so it’s not as tough) and on the bias (diagonally, so you get wider pieces). You want the pieces to be less than ⅛″ thickness and as consistent as possible. In a microwave safe bowl, mix all the other ingredients together, except the red pepper flakes. Then heat in microwave for about a minute. Next, in a ziploc bag or storage container pour the warmed mixture over your meat, be sure to coat all of the pieces. Refrigerate for at least 6 hours, overnight is best, shake occasionally.  To dehydrate (jerkify), set your oven to 200 degrees. Line two baking sheets with aluminum foil and place oven-safe cooling racks on top of foil.  Remove the meat from the fridge, and place in a colander. Using hot water, rinse the meat then lay the meat on the racks. Careful not to overlap. After you finish each tray, sprinkle meat with red pepper flakes. Bake for at least two 2 hours (checking frequently) or until it is, well, jerky-like! You want it to be dry. Store in an airtight container.

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Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.

March 09, 2017

Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.
St. Patrick's Day is fast approaching. We've begun our annual brisket curing and they are ready for pre-order! You can pick them up anytime between now and March 17th. We vacuum seal each brisket so they will continue to cure until opened. If you are more of a Do-It-Yourselfer, hurry in for some uncured briskets and check out our post on brining at home here.   Corned beef and cabbage washed down with a tall, creamy stout is a must on St. Patrick's Day. But what happens when you are left with half of a cured brisket the next day? Well, luckily the next day this year is a Sunday. Call your friends and tell them to come back to your house for brunch — you're making Corned Beef Hash! Now, we know the thought of corned beef hash conjures up greasy, mushy, salty memories from a poorly lit diner, but the following recipe will change your mind for good.  CORNED BEEF BREAKFAST HASHCookbook author Cassy Joy Garcia has created a healthy Paleo version of this dish for her blog Fed + Fit. Photo Credit Fed+Fit Ingredients: 4 pounds red skinned potatoes, cut into 1-inch cubes 2 tablespoons extra virgin olive oil 1 teaspoon fine sea salt 1 teaspoon garlic powder 1 teaspoon paprika 1 tablespoon butter 2 bunches collard greens, de-stemmed and finely chopped 1 tablespoon fresh lemon juice (about 1/2 a lemon) Leftover Corned Beef, chopped 1-2 eggs per serving, soft boiled, poached, or fried pickled onions, for garnish fresh chopped chives, for garnish Photo Credit Fed+Fit Directions: For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn. Melt the butter in a large pan. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, and corned beef. Stir to combine and cook just long enough to reheat the corned beef. Remove from heat and set aside. In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives. So go ahead, poach a couple of eggs (or duck eggs!), toss in some greens, and use up every last bit of that corned beef!

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