08Sep How to choose the perfect steak for the grill
Marbling, thickness and rest time — the three things that matter, and the two that don't. Plus the two-finger rule our counter swears by.
08Sep 
28Aug A beginner's guide to cured meats at home
Start with bacon ends and pancetta — simple cures that forgive first-timers, and the kit list that costs less than one restaurant dinner.
15Aug What "grass-fed" on the label really means
Grass-fed, grass-finished, pasture-raised — we break down the labels so you know exactly what you're paying for at any counter.
02Aug Dry-ageing at home: what actually works
You don't need a cabinet to get 80% of the way there. Salt, rack, fridge — and the patience to wait seven days.
21Jul Meet the farms behind our counter
Three family farms within a hundred miles raise nearly everything we sell. Here's how they farm — and why it tastes different.
09Jul Knife skills class: autumn dates announced
Our Saturday morning butchery class is back — break down a chicken, tie a roast and take it all home. Twelve seats per class.
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