Our Handbook

Table of Contents

4-5 Welcome to ButcherBox! 30-31 Stew Beef 6-7 Grass-Fed & Grass-Finished Cheat Sheet 32-33 Ground Beef 8-9 Defrost + Storage 34-35 Ribeye Steak 10-11 5 Basics of Seasoning 36-37 Shaved Steak 12-13 Rubs & Marinades 38-39 NY Strip Steak 14-15 The Home Chef’s Toolbox 40-41 Filet Mignon 16-17 Cooking Temperatures 42-43 Premium Steak Tips 18-19 Cooking Icons Explained 44-45 Coulotte Roast 20-21 Beef Introduction 46-47 Tri-Tip Roast 22-23 Chuck Roast 48-49 Top Sirloin Steak 24-25 Denver Steak 50-51 Eye Round Roast 26-27 Flat Iron Steak 52-53 Beef Brisket 28-29 Ranch Steak

2 54-55 Pork Introduction 56-57 Pork Butt 58-59 Pork Tenderloin

60-61 Baby Back Ribs Don’t see one of your cuts in this handbook? Hop onto 62-63 Boneless Pork Chops butcherbox.com/recipes 64-65 Breakfast Sausage to discover:

66-67 Chicken Introduction • Detailed cooking instructions for every cut (up to 70, and more 68-69 Whole Chicken coming all the time!) 70-71 Chicken Thighs • Step-by-step recipes and videos from the ButcherBox test kitchen 72-73 Chicken Drumsticks and our favorite bloggers 74 Glossary • Tips and tricks for cooking quality meat in your kitchen 75 Thank You from ButcherBox!

3 3 4 Welcome to ButcherBox!

I’m Yankel, Head Chef of ButcherBox, and I want to personally welcome you to the ButcherBox family. Your experience means so much to us — which is why we’ve created this handbook for you. We want you to get the most out of every ButcherBox you receive, and most importantly, embark on a whole new way of eating meat.

I’ve spent most of my life cooking in restaurants, and I often get asked how I create my recipes. The answer is simple: Start with the highest-quality product and let the food speak to you. That’s why we go out to farms and ranches, and meet our partners face-to-face. We head out to the ﬁelds and pastures and get up close with the animals. We make sure our cattle, hogs, and chickens are raised humanely, and are free from hormones and antibiotics. To top it all off, we taste-test everything. Sourcing the absolute best product is our obsession.

My job here at ButcherBox is to make sure that you’re fully equipped to prepare our meat like a pro chef. Cooking with grass-fed is easy — and we make it even easier for you. From tools of the trade to ﬂavor proﬁles and cooking instructions for our most popular cuts, we’ve got you covered. Don’t be afraid to try something new! We work hard to make our products simple and accessible to everyone.

We are so excited to have you join us on our journey towards better eating and a better world.

Yankel Polak Head Chef ButcherBox

5 5 6 What does grass-fed, grass-finished mean? ButcherBox beef is guaranteed 100% grass-fed and grass-finished • Cattle live their entire lives on pasture eating their natural diet of grass • Never fed supplemental grain — some “grass-fed” cattle are actually grain-ﬁnished in feedlots, or fattened on grain quickly before slaughter • No antibiotics or hormones ever

Why grass-fed? Health benefits • 100 fewer calories per 6oz grass-fed steak vs grain-fed steak • Lower in saturated fats but high in unsaturated fats like Omega-3’s and CLA’s (conjugated linoleic acid )— great for your heart, brain, and reducing the risk of cancer • Higher in vitamins and minerals Humane • Guaranteed humanely raised, and encouraged to roam free Environmental • Compensates for greenhouse gases emitted by cattle by locking it into the soil • We partner with ranchers who carefully manage farm biodiversity to protect water and soil + local plants and animals Taste • Grass-fed meat has more character! Cattle are much more active, so the beef develops more pronounced ﬂavor — like wine grapes, grass-fed cattle carry the characteristics of the environment Our Pork & Chicken Like our beef, ButcherBox pork and chicken are in touch with their natural environments. We source heritage breed hogs, which are slow-grown and known for their exceptional ﬂavor, while our chickens are free-range organic. Most importantly, our animals are never given antibiotics or hormones. Better than the supermarket stuff, our pork and chicken taste authentic. Find out more in our Pork & Chicken sections.

Our personal standards are sky-high ― we never compromise on sourcing from farms with healthy and humanely raised animals, and the result is always a tastier product.

7 7 Defrost + Storage

Raw meat should never be thawed on the counter, and must not be left at room temperature for more than 2 hours. Doing so will result in an uneven defrost and promote the spread of bacteria. Do not remove meat from packaging until it has been fully defrosted.

Defrosting in the Refrigerator Time: 1 lb of meat: Up to 8 hrs 3-4 lbs of meat: 12 hrs

What you need: Plate with a lip / bowl / storage container What to do: Place the item you wish to thaw on the dish or storage container on the lowest shelf of the refrigerator.

Storage [Refrigerator Method ] It is best to cook food immediately after defrosting. If you can’t, plan to cook your meat within these timeframes: Ground meat, stew meat, and poultry: 1-2 days. Steaks and roasts: 2-4 days. Food thawed in the refrigerator and still in its original packaging can be refrozen without cooking, although there may be some loss of quality.

Defrosting in Cold Water Time: 1 lb of meat: 1 hr or less 3-4 lbs: 2-3 hrs

What you need: Resealable leak-proof bag + large bowl What to do: Place the item you wish to thaw in the resealable bag. Submerge bag in a bowl of cold tap water, changing the water every 30 min.

Storage [Cold Water Method ] Food must be cooked immediately and should not be left out. How do I know it’s fresh? Look: Discoloration is normal when meat is exposed to oxygen. Red or purple beef may turn brown. Touch: Some surface liquid is normal, but it shouldn’t feel slimy between your ﬁngers! Pat dry, and smell it if you’re concerned. Smell: Meat will tell you when it’s bad. If it smells unpleasant, don’t use it!

8 9 9 Basics of Seasoning Enhance ﬂavors, don’t mask them. Seasoning = Making food taste as good as possible! 1 Use quality ingredients and sufﬁcient Here are 5 seasoning basics I’ve learned: salt to activate your taste buds. Get your palate to pay attention!

Season in advance. 2 Salt and pepper on your meat the day before will draw out moisture, which in turn deepens the ﬂavor.

Sauce meat when it’s most absorbent - right after you cook. 3 Marinades keep meat moist while adding ﬂavor and texture, but beyond the ﬁrst few minutes, they don’t penetrate raw meat much.

10 Season throughout the cooking process. 5 You want the interior to be infused with as much ﬂavor as the exterior, so that every bite is equally delicious. Keep tasting, too!

For dry rubs, the only rule is there are no rules. 4 A dry rub is a blend of herbs and spices. Experiment with different ﬂavors to transform something boring into a whole new experience.

11 11 Beef All-Pur pose Marinade

Prep: 10 min Yield: ½ c

6 garlic cloves, minced zest of 6 limes 1 bunch cilantro, chopped ¼ c olive oil

Mix all ingredients. Keep refrigerated for up to 3 months or frozen up to 6 months.

12 Chicken All-Pur pose Marinade

Prep: 5 min Yield: 1 ½ c

6 garlic cloves, minced 1 onion, quartered 3 Tbsp rosemary, chopped 2 Tbsp thyme, chopped ½ lemon, with skin ½ orange, with skin ½ c olive oil

Pulse all ingredients in food processor until blended. Keep refrigerated for up to 3 months or frozen up to 6 months.

Pork All-Pur pose Dry Rub

Prep: 5 min Yield: 1 c

2 Tbsp ground coffee, extra ﬁne ground 2 Tbsp chipotle powder 1 Tbsp smoked paprika 1 tsp ground ginger 1 tsp mustard powder 1 tsp ground coriander 1 Tbsp brown sugar (optional) 1 Tbsp salt

Mix all ingredients. Store in airtight container in cool, dry place for up to 1 month.

13 13 The Home Chef’s Toolbox Cooking like a pro means precision, and it is essential to have the right tools at your disposal. These will have your meat at the perfect temperature and texture, while working smoothly with your other kitchen equipment.

Metal tongs are crucial to handling your meats without damaging or puncturing the surface. Why metal, you ask? The rule of the kitchen is that if it can melt, it will at some point, but metal withstands high heat. I prefer the kind that can stay closed — they’re easier to store.

A wooden spatula with a ﬂat edge allows you to deglaze a pan without scratching the ﬁnish. Rubber or plastic might work the same way, but remember that rule about melting? Wood works best here.

Trussing and shaping roasts and steaks absolutely require food-safe kitchen twine. For big cuts and roasts, which tend to be irregular in shape, this string ensures even cooking. Control the food — don’t let it control you!

In days of (y)ore, families needed only one cooking implement — the cast-iron skillet. The best tool to sear meat, it retains a tremendous amount of heat, can go straight into the oven and will last (several!) lifetimes. They become more seasoned and non-stick with every use, and the food you cook in them tastes better and better.

The Dutch oven is an invaluable one-pot solution. Excellent at trapping heat and moisture, these are great for searing, braising, roasting, boiling, simmering and more! Typically made from a cast-iron pot (with cast aluminum and ceramic varieties), the same principles about seasoning and the ﬂavor from cast-iron apply here.

14 14 If I could have only one tool with me for cooking anything, the instant-read thermometer would be it. Attention to cooking temperature can be the difference between juicy and bone-dry. Eliminate the guesswork and get perfect results every single time. (We recommend: Thermapen MK4 by ThermoWorks)

A wire rack allows extra seasoning to fall through the bottom, and ensures even heat distribution and airﬂow. Otherwise, the underside of your meat keeps cooking — unevenly! A metal sheet pan with a raised edge beneath the wire rack catches the ﬂavorful juices that drip down, so you can prevent the roast from cooking too fast in its own liquid (which you can turn into a delicious gravy).

Having a super-sharp chef’s knife will make your food taste better and look better by doing less damage on a cellular level. It should perfectly incorporate strength, sharpness and balance, and most importantly, feel comfortable in your hand. [We recommend: Classic 8" Chef’s Knife by Wüsthof.]

The sous-vide machine, or immersion circulator, was once found only in the ﬁnest restaurant kitchens in the world. Anyone can cook even the most delicate food item to a perfect temperature every single time without any damage to the surface. You can even control them by Bluetooth or Wiﬁ now! (We recommend: Joule by ChefSteps.)

A good electric sharpener will keep the blade on your favorite chef’s knife cutting like new. Cheaper versions can wear the knife edge down over time so make sure to choose carefully. Get one that guides your knife at the correct angles, and times the process. (We recommend: E5 Kitchen Knife Sharpener by Work Sharp Culinary.)

15 15 ... Well-Done 155°

... Medium-Well 145°

... Medium 135°

... Medium-Rare 125°

... Rare 115°

The USDA recommends the following safe cooking temperatures: All beef, pork, veal and lamb steaks, chops and roasts should be cooked to a minimum of 145°F followed by a 3 minute rest. All ground beef should be cooked to a minimum of 160°F followed by a 3 minute rest. All poultry should be cooked to a minimum of 165° followed by a 3 minute rest.

16 16 Cooking Tem peratures

Serving a perfect medium-rare steak for dinner isn’t magic. All you need is a good thermometer and patience! If your desired ﬁnal temperature is 125°F (medium-rare), remove your meat at 120°F.

Take the temperature of your meat at regular intervals. Meat continues to cook 5-10°F after being removed 1 from heat, so plan on pulling your meat from the heat source 5°F early. For example, if your desired ﬁnal temperature is 125°F, remove your meat at 120°F. Grass-fed in particular tends to be leaner, and may cook slightly faster than grain-fed beef. Its leanness also means that medium-rare is key to a moist steak!

Let your meat rest. This step is crucial if you want the juiciest bite. When meat is hot, muscle ﬁbers release the juices that make meat tender and ﬂavorful. Those juices then travel away from the center, and towards 2 the surface. Once removed from heat, the juices get reabsorbed and redistributed evenly throughout the meat. If serving immediately, cover loosely with foil while resting.

We recommend at least 8 minutes of resting time before slicing or serving.

Cooking times and temperatures can vary by cut and recipe, so please visit: butcherbox.com/recipes for more detailed information.

... Chicken 165° ... Pork 145°F [Ribs: 195°F ]

17 17 18 As you navigate the different cuts in the handbook, you’ll come across these cooking icons on the left side of each entry. They represent the suitable cooking methods for each cut. The icon highlighted in red is our favorite method, and is paired with a matching recipe.

GRILL Cooking with direct heat over open ﬂames.

SAUTÉ Frying with a pan on a stove top.

ROAST Exposing to dry indirect heat for a prolonged period of time, typically in an oven or over a ﬁre.

BRAISE Frying lightly in fat, then cooking with a small amount of liquid in a tightly-closed container.

SEAR Browning the surface of meat using extremely high direct heat, usually in a skillet made from stainless steel or cast-iron.

SOUSVIDE Placing food in a sealed plastic bag and cooking in circulating water at desired temperature for a certain amount of time. A sous-vide machine is also known as an immersion circulator.

SLOWCOOK Simmering at a low temperature for an extended amount of time, typically unattended.

Don’t forget — you can find more cooking methods and recipes at butcherbox.com/recipes.

19 19 BEEF CUTS

Whole Beef Tenderloin Ribeye Roast Porterhouse Steak Thick-Cut Ribeye Steak Thick-Cut NY Strip Steak Ribeye Steak NY Strip Steak Beef Flanken Shortribs Filet Mignon Shaved Steak Premium Steak Tips

Coulotte Roast Chuck Roast Tri-Tip Roast Scotch Tender Top Sirloin Steak Short Denver Steak oin Bavette Steak l Loin Rib Flat Iron Steak Chuck Ranch Steak Sirloin Steak Tips Round Sir Stir-Fry Beef Beef Shortribs Boneless Beef Shortribs Stew Beef Ground Beef Plate Brisket Flank ButcherBox Burgers Eye Round Roast Bottom Round Roast Shank London Broil Shank Beef Brisket

Skirt Steak Hanger Steak Beef Osso Bucco Flank Steak Beef Marrow Bones

ButcherBox beef is 100% grass-fed and grass-finished. Our cattle are free to range on grassy pastures throughout their entire lives, suckling from their mothers for the first 6 to 9 months, then eating their natural diet of grass. Thanks to the climate, they graze year-round, rather than having to endure seasonal changes where they might be cooped up. The benefits of eating grass-fed, grass-finished meat are plentiful — besides being delicious, our beef is packed with vitamins and minerals.

Find out more by reading our fact sheet at the front of the book!

20 We’ve highlighted a few of our most popular cuts to get you started. If you don’t see your favorite cut, visit butcherbox.com/recipes for more.

CHUCK PRIMAL [ pgs. 22-33] ROUND PRIMAL [ pgs. 50-51] The chuck, or shoulder cut, contains a lot of well-used One of the bigger primal cuts, the round includes connective tissue, particularly collagen, which packs the rump and parts of the hind leg. These muscles a heavy punch of flavor during cooking. Most cuts from are well-exercised, meaning lean meat with lots the chuck are best cooked “low and slow”— at low of muscle. temperatures over a long period of time. BRISKET PRIMAL [ pgs. 52-53] RIB PRIMAL [ pgs. 34-37] Relied on for movement, the brisket is the chest The rib primal is located between the chuck and the of the animal. Cuts from the brisket require time loin, and consists of 7 ribs. It sits on the back of the to reach peak tenderness, but you'll be rewarded animal, and doesn't have to do much work — resulting with tons of flavor and juiciness. in some incredibly tender steaks. This primal is home to some of the richest cuts of beef. PLATE PRIMAL The plate is found directly below the rib section. It SHORT LOIN SUB-PRIMAL [ pgs. 38-43] contains the diaphragm muscle, and has a medium to The short loin is the front part of the loin, high fat content. Cuts from the plate are tender, and and encompasses part of the spine and tenderloin. suited to quick cooking methods. Most expensive steaks come from this dense primal, and are prized for their tenderness and juiciness, SHANK PRIMAL thanks to its rarely-worked muscles. Part of the leg, the shank supports much of the animal’s weight. The meat from this primal is lean, SIRLOIN SUB-PRIMAL [ pgs. 44-49] flavorful, and a great source of collagen, thanks to Positioned behind the short loin sub-primal, towards its well-used muscles. Aside from the popular the rear of the animal, is the sirloin. Compared to osso bucco cut, the shank also yields bones rich in the short loin, the muscles present in the sirloin are delicious marrow. exercised more, making for meat with deeper flavors.

21 21 Our boneless Chuck Roast exhibits outstanding marbling, yet is much leaner than its grain-fed counterpart.

COOKING METHODS:

BRAISING BASICS:

1. Preheat Dutch oven.*

2. Add oil. Once oil is hot, sear Chuck Roast on all sides for 2-3 min per side, or until brown crust forms. Remove and set aside.

3. Deglaze Dutch oven with braising liquid.

4. Place roast back into Dutch oven. Add any remaining ingredients. Cover roast halfway with braising liquid.

5. Bring to a low simmer, and cover with lid.

6. Finish the roast on the stove top at the same low simmer, or in a 300°F preheated oven. Cook for 4 ½ hrs or until fork-tender.

7. Rest in juices for at least 30 min.

* If you don’t have a Dutch oven, use a deep, heavy pot. Make sure it’s oven-safe if you transfer it to the oven later in Step 6.

22 Braised Chuck Roast with Red Wine & Mushrooms

Prep time: 20 min + overnight Cook time: 5½ hrs Serves: 4

INGREDIENTS: INSTRUCTIONS: • 1 ButcherBox Chuck Roast 1. Rub Chuck Roast all over with the extra salt, then • 1 c dry red wine (braising liquid for refrigerate uncovered on wire rack overnight. Braising Basics Step 3) 2. On day of cooking, let rest on the counter for 30-45 • 2 c beef stock (braising liquid for min until roast reaches room temperature, and Braising Basics Step 4) season again with the extra salt and pepper. • 3 Tbsp tomato paste 3. Follow our Braising Basics. For extra ﬂavor, sauté • 6 garlic cloves, sliced the garlic, onions, celery, and mushrooms with the • 1 onion, sliced tomato paste before deglazing the Dutch oven. • 3 celery stalks, sliced • 2 c baby bella mushrooms, quartered • 2 c baby potatoes • 5 sprigs fresh thyme • 1 Tbsp coarse kosher salt • 1 Tbsp freshly ground black pepper • extra salt and pepper

*Chef tips: 1. The deeper the sear, the tastier the roast. Expect to smoke up your kitchen with this one.

2. The chef’s rule to cooking with wine is, if you wouldn’t drink it, don’t use it! A decent Cabernet or Merlot will give this braised dish even more ﬂavor.

For more, visit butcherbox.com/recipes 23

23 Chuck Roast Also called the “zabuton” in Wagyu beef, the Denver cut has been likened by the Japanese to a plush sitting cushion. It is surprisingly tender and extraordinarily marbled.

COOKING METHODS:

SOUSVIDE BASICS:

1. Place heat-proof container on heat-proof surface.

2. Set water bath according to particular instructions of your sous-vide machine.

3. Place Denver Steak and all ingredients in heavy-duty resealable plastic bag. Seal it ¾ of the way, and slowly immerse the bag into the water, allowing the water to force any remaining air out of the bag. Once all air is out of the bag, seal it fully, and clip top of bag to side of container.

24 Book Exclusive! Sous-Vide Denver Steak with Zaatar Crust & Greek Beet Salad

Prep time: 10 min INSTRUCTIONS: Cook time: 24 hrs + 3 hrs Steaks Serves: 5 1. Put all steak ingredients into sous-vide bag, INGREDIENTS: and cook at 131°F for 24 hrs. Steaks 2. Remove from bag. Season again with salt, pepper, • 2 ButcherBox Denver Steaks and zaatar, then sear steak on both sides for 2 min • ½ c extra virgin olive oil per side, at high heat. • 6 cloves garlic, smashed 3. Rest for at least 8 min. Slice thinly against the grain. • 1 Tbsp zaatar • 4 sprigs fresh thyme Salad • salt and pepper to taste 1. Preheat oven to 350°F.

Salad 2. Mix salt, herbs and water to make a dry paste. • 5 medium beets, top cut off Press paste down into roasting pan or cast-iron • 1 Tbsp fresh thyme, chopped skillet to make a roasting bed for the beets. • 1 Tbsp fresh rosemary, chopped Place the beets on the paste, cut-side up. • 1 Tbsp fresh oregano, chopped 3. Roast for 2-3 hrs, or until fork slips into beet easily. • 2 c coarse kosher salt Remove from oven. • ¼ c water 4. Peel and cut the beets into wedges, and toss with • 1 c feta cheese, crumbled all remaining salad ingredients. • 1 c kalamata olives, pitted • 2 Tbsp fresh oregano, chopped • ½ red onion, sliced thin • 2 Tbsp white wine vinegar • 3 Tbsp extra virgin olive oil • salt and pepper to taste *Chef tips: 1. Cut it into smaller steaks for greater surface area exposure, and faster cooking time.

2. Make sure to peel the beets while still warm – it’ll be quick and incredibly easy.

Denver Steak Denver 25 25 For more, visit butcherbox.com/recipes The Flat Iron is a quick-cooking steak with a deep, meaty ﬂavor. It used to contain a tough sinew until researchers discovered a new way to cut it — leaving a lean, perfectly shaped steak with rich marbling.

COOKING METHODS:

SEARING BASICS:

1. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

2. Add oil to skillet. Once oil is hot, sear Flat Iron Steak on both sides for 2-3 min per side, or until brown crust forms. For medium-rare, remove from skillet when meat thermometer inserted into thickest part reads 120°F.

3. Rest for at least 8 min. Slice thinly against the grain.

26 Book Pan-Seared F lat Iron Steak Exclusive! with Balsamic Glaze & Sundried Tomato Risotto

Prep time: 10 min + overnight Cook time: 45 min Serves: 2

INGREDIENTS: Steaks 4. Cover steaks with balsamic glaze while still hot. • 2 ButcherBox Flat Iron Steaks Repeat a few times as steaks cool, and glaze thickens. • 1 c balsamic vinegar, reduced to glaze Risotto or 2 Tbsp balsamic glaze 1. Preheat large, heavy-bottomed pot to medium heat. • 1 Tbsp coarse kosher salt In a separate saucepan, heat chicken stock. • 1 tsp freshly ground black pepper Keep at a simmer until Step 3. • extra salt and pepper 2. Add butter. Once butter has melted, add onions Risotto and garlic, then sauté until translucent. Add • 1 c arborio rice sundried tomatoes, and sauté until soft. Everything • 1 onion, small dice should turn a reddish-orange color. • 2 cloves garlic, minced 3. Add arborio rice, and cook until all liquid is gone • 1 stick butter (4oz) while stirring constantly. Add wine and repeat. • 1 c white wine Add hot chicken stock, 1 cup at a time, stirring until • 2 qt chicken stock all liquid is gone before adding the next cup. • ½ c sundried tomatoes, chopped Once rice is tender but still slightly ﬁrm, add salt, • ½ c grated Parmesan cheese, plus a little extra pepper and Parmesan cheese. Reserve some • salt and pepper to taste cheese to sprinkle on top right before serving! INSTRUCTIONS: Steaks 1. Rub Flat Iron Steaks all over with salt, *Chef tips: then refrigerate uncovered on wire 1. Flat Irons are thin, but because of their rack overnight. texture, they can take longer to cook than other 2. On day of cooking, let rest on the counter similarly-sized steaks.

for 30-45 min until steaks reach room 2. Risotto is a labor of love, and needs constant temperature, and season again with salt stirring! Expect to stir for about 30 min. and pepper.

3. Follow our Searing Basics.

Flat Iron Steak 27 27 For more, visit butcherbox.com/recipes Our Ranch Steak has a distinctive earthy ﬂavor — it’s deﬁnitely grass-fed! A very lean cut, it is typically trimmed of most fat.

COOKING METHODS:

SEARING BASICS:

1. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

2. Add oil to skillet. Once oil is hot, sear Ranch Steak on both sides for 2-3 min per side, or until brown crust forms. For medium-rare, remove from skillet when meat thermometer inserted into thickest part reads 120°F.

3. Rest for at least 8 min. Slice thinly against the grain.

28 Pan-Seared Ranch Steaks with Raw Honey and Sea Salt & Rainbow Carrots

Prep time: 15 min + overnight Cook time: 45 min Serves: 2

INGREDIENTS: Steaks Carrots • 2 ButcherBox Ranch Steaks 1. Preheat oven to 350°F. • 1 Tbsp raw honey • 1 Tbsp coarse sea salt 2. Chop the leafy stalks off of the rainbow carrots. • 1 tsp freshly ground black pepper 3. Place carrots in large bowl, and add all remaining ingredients. Toss carrots in the mixture. Carrots • 6 rainbow carrots, peeled 4. Place carrots in sheet pan, and spoon any • 4 sprigs thyme remaining honey mixture on top. Finish with a • 3 cloves garlic, minced healthy dose of sea salt. • zest of 1 orange 5. Roast in oven for 20 min. • 1 tsp coriander • 1 Tbsp raw honey • 2 Tbsp extra virgin olive oil • coarse sea salt and pepper to taste

INSTRUCTIONS: Steak Steaks 1. Rub Ranch Steaks all over with salt, then refrigerate uncovered on wire rack overnight.

2. On day of cooking, coat steaks with raw honey, then pepper and coarse sea salt. Refrigerate *Chef tips: marinated steaks for at least 1 hr, then let rest 1. Be careful to only grate the outer peel of the on the counter for 30-45 min until they reach orange. You don’t want any of the bitter white room temperature. bits — just the tasty zest.

3. Follow our Searing Basics. This cut is most 2. Save the carrot stalks for a salad or use them tender when cooked rare to medium-rare. as a base for homemade pesto.

Ranch 29 29 For more, visit butcherbox.com/recipes Our cubes of Stew Beef are taken from various cuts, including the chuck, sirloin, and round. Making stew is a terriﬁc way to break down all that connective tissue for a tender bite.

COOKING METHODS:

SLOWCOOKING BASICS:

1. Place Stew Beef and all other ingredients in slow-cooker and cover with liquid.

2. Cook on low setting for 12-24 hrs, or until fork-tender.

30 Book Exclusive! Slow-Cooked Stew Beef Cholent Caj un Style!

Prep time: 10 min Cook time: 12 hrs Serves: 6

INGREDIENTS: INSTRUCTIONS: • 2 packs ButcherBox Stew Beef 1. Place marrow bone in center of slow-cooker. • 1 ButcherBox Beef Marrow Bone 2. Layer onions, celery, parsnips, mushrooms • 1 onion, roughly chopped at the bottom. • 4 celery stalks, roughly chopped 3. Toss Stew Beef with Cajun spice and place on top. • 2 parsnips, peeled and roughly chopped • 1 c mushrooms, quartered 4. Mix tomato paste and chipotle puree with 1 cup • ¼ c tomato paste water and pour over meat. Add barley, and enough • 2 Tbsp chipotle puree water to cover stew. • 2 Tbsp Cajun spice 5. Follow our Slow-Cooking Basics. Add salt • ¾ c barley and pepper to taste. • water • salt and pepper to taste

*Chef tips: 1. Substitute the marrow bone with a regular beef bone, oxtail, or osso bucco.

2. For a gluten-free option, change out the barley for arborio rice.

31 31 Stew Beef For more, visit butcherbox.com/recipes .

Our ﬁnely-ground beef has a clean and robust taste, with a meat-to-fat ratio of 85% meat to 15% fat. Perfect for quick weeknight dinners.

COOKING METHODS:

SAUTÉING BASICS:

1. Preheat pan.

2. Add oil. Once oil is hot, sauté Ground Beef for 2-3 min, stirring until lightly browned.

3. Drain the excess fat, and set beef aside.

4. Sauté any remaining ingredients.

5. Place beef back into pan,and stir thoroughly until all ingredients are combined.

6. Rest for at least 3 min.

32 Book Exclusive! Sautéed Ground Beef with Sugar Snap Peas & Bok Choy

Prep time: 10 min Cook time: 10 min Serves: 4

INGREDIENTS: INSTRUCTIONS:

• 1 pack ButcherBox Ground Beef 1. Follow our Sautéing Basics. For extra ﬂavor, sauté • 4 cloves garlic, minced onion, garlic and ginger on medium heat until soft • ½ medium yellow onion, minced before adding the sauce in Step 4. • 1 c sugar snap peas • 1 Tbsp ginger, minced • 1 bunch baby bok choy, stems cut off • 2 Tbsp sesame oil • 2 Tbsp rice vinegar • ¼ c coconut aminos (soy-free, gluten-free alternative to soy sauce) • 2 tsp white pepper • 2 tsp coarse kosher salt (not necessary if using soy sauce)

*Chef tips: 1. The beauty of this recipe lies in its ﬂexibility add carrots, cabbage, or broccoli instead..

2. Ground beef continues to cook after being removed from the heat, so you can pull it off the stove when there’s still a little pink in it.

33 33 Ground Beef For more, visit butcherbox.com/recipes The ultimate member favorite. Our Ribeye has a smooth, rich texture, brilliant marbling, and a very pronounced beefy ﬂavor.

COOKING METHODS:

GRILLING BASICS:

1. Preheat grill. If using open ﬂame, wait for ﬂames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag. We advise using tongs to hold the rolled-up rag.

2. Place Ribeye Steak at 45° angle across hottest part of grill grates, and grill both sides for 2-3 min per side, while rotating 90° every 1½ min. Keep your meat moving to ensure that it cooks evenly.

3. Move steak to cooler part of grill, and grill for 4 min per side. For medium-rare, remove from grill when meat thermometer inserted into thickest part reads 120°F.

34 Grilled Ribeye Steak with Marble Potatoes & Mushrooms

Prep time: 10 min Cook time: 20 min Serves: 2

INGREDIENTS: Steaks 3. Remove potatoes from heat, drain in colander, • 2 ButcherBox Ribeye Steaks and cover with clean cloth. Let rest for 10 min at • 1 Tbsp coarse kosher salt room temperature. • 1 tsp freshly ground black pepper 4. Preheat cast-iron skillet. Potatoes & Mushrooms 5. Add butter to skillet. Once butter has melted, add • 1 lb marble potatoes garlic, onions, shallot, mushrooms, and thyme, then • 1 c pearl onions sauté for 2-3 min. • 1 c assorted mushrooms 6. Add potatoes, and cook for 5 min. • 1 shallot, minced • 1 Tbsp garlic, minced • 3 sprigs thyme • 2 Tbsp butter • 2 Tbsp salt • salt and pepper to taste

INSTRUCTIONS: Steaks 1. Bring Ribeye Steaks to room temperature. Rub all over with salt and pepper. *Chef tips: 2. Follow our Grilling Basics. Remove and 1. Dry-age your ribeyes at home by wrapping set aside. them in a paper towel, then refrigerating them on a wire rack 3-4 days before cooking. Potatoes & Mushrooms 1. Place potatoes in large pot and add cold water 2. Flare-ups are normal with ribeyes during to cover potatoes by at least 1 inch. Add 2 Tbsp grilling. Move them aside, let the fire die salt to water and bring to a boil. down, and put them back on the grill. A sprinkle of salt will put out a grease fire. 2. Reduce heat to a low simmer and cook 5 min, or until a fork slips in easily but potatoes are still firm.

Ribeye Steaks 35 35 For more, visit butcherbox.com/recipes Shaved Steak is consistently lean and full-ﬂavored. Very versatile, this cut is a top choice for stir-fry or sandwiches like the Philly Cheese Steak.

COOKING METHODS:

SAUTÉING BASICS:

1. Preheat pan.

2. Add oil. Once oil is hot, sauté Shaved Steak for 2-3 min until lightly browned.

3. Add any remaining ingredients, and sauté for 2 min. Stir thoroughly until combined.

4. Rest for at least 3 min.

36 Sautéed Shaved Steak with Mushrooms & Tomato Sauce

Prep: 5 min Cook: 10 min Serves: 3

INGREDIENTS: INSTRUCTIONS: • 1 pack ButcherBox Shaved Steak 1. Follow our Sautéing Basics. In Step 3, deglaze • 1 medium white onion, diced the pan with tomato sauce, then continue stirring. • 4 cloves garlic, sliced • 2 c baby bella mushrooms, quartered • ½ c tomato sauce • 1 Tbsp parsley, chopped • salt and pepper to taste

*Chef tips: 1. Separate the meat at room temperature right before cooking.

2. If you cook the vegetables ﬁrst, they’ll have time to caramelize and develop deeper ﬂavor.

37 37 Shaved Steak For more, visit butcherbox.com/recipes Extremely tender and well-marbled, this steak is a favorite among cattle ranchers and a top menu item at steakhouses worldwide.

COOKING METHODS:

GRILLING BASICS:

2. Place NY Strip Steak at 45° angle across hottest part of grill grates, and grill both sides for 2-3 min per side, while rotating 90° every 1½ min. Keep your meat moving to ensure that it cooks evenly.

3. Move steak to cooler part of grill, and grill for 4 min per side. For medium-rare, remove from grill when meat thermometer inserted into thickest part reads 120°F.

4. Rest for at least 8 min. Slice thinly against the grain.

38 Grilled NY Strip Steak with Herbed Potato Salad

Prep time: 10 min + 2 hrs Cook time: 20 min Serves: 2

INGREDIENTS: Steaks Potato Salad • 2 ButcherBox NY Strip Steaks 1. Place potatoes in large pot and add cold water • Chef Yankel’s Beef All-Purpose Marinade (Page 12) to cover potatoes by at least 1 inch. Add 2 Tbsp salt to water and bring to a boil. Potato Salad • 3 c red bliss potatoes, halved 2. Reduce heat to a low simmer and cook 12 to 15 min, • ¼ c parsley, chopped or until a fork slips in easily but potatoes are • ¼ c chives, chopped still ﬁrm. • 4 Tbsp tarragon, chopped 3. Remove potatoes from heat, drain in colander, • 4 Tbsp dill, chopped and cover with clean cloth. Let rest for 10 min. • 2 Tbsp whole grain mustard • 1 Tbsp Dijon mustard 4. In a large bowl, combine remaining ingredients • ¼ c white wine vinegar and stir. Add potatoes while still warm (but not hot). • ¼ c extra virgin olive oil Toss thoroughly. • 1 Tbsp coarse kosher salt • 1 Tbsp freshly ground black pepper

INSTRUCTIONS: Steaks 1. Combine all ingredients for marinade in small bowl. Mix well and coat NY Strip Steaks thoroughly. *Chef tips: 2. Refrigerate marinated steaks for at least 1. When heating your grill, turn it to the hottest 1 hr, then let rest on the counter for 30-45 min setting and leave closed for 20 min for great until they reach room temperature. grill marks without overcooking.

3. Follow our Grilling Basics. 2. Start the potatoes in cold water with lots of salt to draw the starch out.

NY Strip Steak 39 39 For more, visit butcherbox.com/recipes The most tender and sought-after cut of beef. Buttery and mild, grass-fed cattle produce ﬁlets with particularly unique marbling and depth.

COOKING METHODS:

SEARING BASICS:

1. Preheat oven to 350°F.

2. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

3. Add oil to skillet. Once oil is hot, sear Filet Mignon on both sides for 2-3 min per side, or until brown crust forms.

4. Place skillet with steak in oven. Cook for 6-8 min. For medium-rare, remove from skillet when meat thermometer inserted into thickest part reads 120°F.

5. Rest for at least 8 min. Slice thinly against the grain.

40 Book Exclusive! Pan-Seared Filet Mignon with Herb Crust & Champagne Vinegar Salad

Prep time: 10 min Cook time: 20 min Serves: 2

INGREDIENTS: INSTRUCTIONS: Steaks Steaks • 2 ButcherBox Filet Mignons 1. Bring Filet Mignons to room temperature. • 1 egg white, lightly beaten Rub all over with salt and pepper. • 4 Tbsp parsley, chopped 2. Mix herbs well. • 1 Tbsp chives, chopped 3. Follow our Searing Basics. Before ﬁnishing them in • 1 Tbsp chervil, chopped the oven, brush the top of each steak with egg white, • 1 Tbsp tarragon, chopped then press top into herb mixture. Cook in oven • 1 Tbsp coarse kosher salt herb-side up. • 1 tsp freshly ground black pepper Salad Salad 1. Place shallots, garlic, honey, Dijon mustard • 2 c arugula and champagne vinegar in food processor. • 1 red onion, sliced Blend on low speed. • 10 cherry tomatoes, halved • ¼ c champagne vinegar 2. Add the olive oil in a slow, steady drizzle until fully • 1 Tbsp Dijon mustard incorporated and mixture is thickened. Season with • 1 Tbsp honey salt and pepper as needed. • 1 Tbsp shallot, minced 3. Toss the salad in the vinaigrette. • 1 garlic clove, grated • 1 c extra virgin olive oil • salt and pepper to taste

*Chef tips: 1. Tying kitchen-safe twine around the steak will help keep its shape.

2. Add oil very slowly to the vinaigrette so it won’t separate.

Filet Mignon 41 41 For more, visit butcherbox.com/recipes Tender and versatile, Steak Tips are great almost any way you have ‘em. Ours are about 1” square, and ﬂaunt a robust, meaty ﬂavor.

COOKING METHODS:

GRILLING BASICS:

1. If using wooden skewers, soak skewers for 30 min before cooking. Remove any excess marinade from Premium Steak Tips before grilling.

2. Preheat grill. If using open ﬂame, wait for ﬂames to die down. Make sure grill surface is extremely hot, then rub it down with an oil-soaked rag. We advise using tongs to hold the rolled-up rag.

3. Place steak tips at 45° angle across hottest part of the grill grates, and grill for 5 min per side, while rotating 90° every 2½ min. Keep your meat moving to ensure that it cooks evenly. For medium, remove from grill when meat thermometer inserted into thickest part reads 130°F.

4. Rest for at least 8 min.

42 Book Exclusive! Grilled Premium Steak Tips with Chili-Coconut Marinade

Serves: 2 Prep time: 10 min + 24 hrs Cook time: 20 min

INGREDIENTS: INSTRUCTIONS: • 1 pack ButcherBox Premium Steak Tips 1. Mix all ingredients, and soak Premium Steak Tips • ½ c cider vinegar in marinade. Refrigerate for 24 hrs. • ½ c coconut nectar 2. Remove steak tips from marinade, and season • ½ tsp chili ﬂakes with salt and pepper. Let rest on the counter for 30- • 1 tsp dry oregano 45 min until they reach room temperature. • 1 tsp garlic powder 3. Place all remaining marinade in small pot, • 1 tsp onion powder and bring to a boil. Lower heat and simmer until • 1 Tbsp coarse kosher salt reduced by half. • 1 tsp freshly ground black pepper 4. Follow our Grilling Basics. Brush reduced marinade on steak tips every 2 min during grilling. Steak Tips

*Chef tips: 1. If you don’t have time to soak the skewers, wrap the exposed parts in foil to prevent them from catching ﬁre.

2. Throw away any leftover marinade that touched the beef.

Premium 43 43 For more, visit butcherbox.com/recipes One of the most tender cuts from the short loin, the Coulotte Roast is butchered with a small layer of fat still attached to it, which keeps the roast moist and ﬂavorful.

COOKING METHODS:

GRILLING BASICS:

2. Place Coulotte Roast at 45° angle across hottest part of grill grates, and grill all sides for 3 min per side, while rotating 90° every 1½ min. Keep your meat moving to ensure that it cooks evenly.

3. Move coulotte to cooler part of grill, and grill all sides for 8 min per side. For medium-rare, remove from grill when meat thermometer inserted into thickest part reads 115°F.

4. Rest for at least 15 min. Slice thinly against the grain.

44 Grilled Coulotte (a.k.a. Top Sirloin Cap ) with Spicy Pepper Salsa

Prep time: 10 min + overnight Cook time: 30 min Serves: 4

INGREDIENTS: INSTRUCTIONS: Coulotte Steaks • 1 ButcherBox Coulotte Roast a.k.a. Top Sirloin Cap 1. Mix all spices. Rub Coulotte all over with ½ • 1 Tbsp cumin of the mixture, then refrigerate uncovered • 1 Tbsp smoked paprika overnight, fat-side down. • 1 Tbsp kosher salt 2. On day of cooking, let rest on the counter • 1 tsp freshly ground black pepper for 30-45 min until steaks reach room temperature, Salsa and season again with remaining spice mixture.

• 1 red onion, small dice 3. Follow our Grilling Basics. • 1 red pepper, small dice Salsa • 1 yellow pepper, small dice 1. Mix all ingredients, and refrigerate overnight. • 2 tomatoes, small dice • 1 jalapeno, seeded and small dice • 1 bunch cilantro, chopped • 2 limes, juiced

• 1⁄8 c extra virgin olive oil • salt and pepper to taste

*Chef tips: 1. Grilling the fat side last makes it deliciously crispy.

2. Mix the spice rub with a little oil and brush it all over during grilling for extra ﬂavor.

For more, visit butcherbox.com/recipes 45

45 Coulotte Roast The Tri-Tip is a triangular muscle that produces a mild, juicy roast. A California original, it is traditionally grilled over a redwood ﬁre.

COOKING METHODS:

ROASTING BASICS:

1. Preheat oven to 425°F.

2. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

3. Add oil. Once oil is hot, sear Tri-Tip on all sides for 2-3 min per side, or until brown crust forms.

4. Transfer roast to wire rack laid on top of sheet pan. For medium-rare, roast in oven for 12 min, or until meat thermometer inserted into thickest part reads 120°F. Remove from oven.

5. Rest for at least 15 min. Slice thinly against the grain.

46 Roasted Tri -Tip with Poblano-Lime Chimichurri

Prep time: 10 min + overnight Cook time: 25 min Serves: 4

INGREDIENTS: INSTRUCTIONS: Roast Roast • 1 ButcherBox Tri-Tip Roast 1. Rub Tri-Tip all over with salt, then refrigerate • 1 Tbsp coarse kosher salt uncovered on wire rack overnight. • 1 tsp freshly ground black pepper 2. On day of cooking, let rest on the counter for • extra salt and pepper 30-45 min until roast reaches room temperature, Chimichurri and season again with salt and pepper. • ¼ c garlic, minced • 1 poblano pepper, seeded and minced 3. Follow our Roasting Basics.

• ½ c cilantro, chopped Chimichurri • ½ c parsley, chopped 1. Mix all remaining ingredients well. • juice of 3 limes • ¼ c extra virgin olive oil 2. Spoon chimichurri over sliced roast. • ½ tsp coarse kosher salt • ½ tsp freshly ground black pepper

*Chef tips: 1. Rub the roast all over regularly with a raw whole garlic clove cut in half.

2. The chimichurri ﬂavor develops over a few days, so the longer you leave it in the fridge, the better it tastes!

For more, visit butcherbox.com/recipes 47

47 Roast Tri-Tip One of the most versatile cuts of beef, Top Sirloin has the rich ﬂavor proﬁle of a roast with the texture of a steak.

COOKING METHODS:

SEARING BASICS:

1. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

2. Add oil. Once oil is hot, sear Top Sirloin Steak on both sides for 2-3 min per side, or until brown crust forms. For medium-rare, remove from skillet when meat thermometer inserted into thickest part reads 120°F.

3. Rest for at least 8 min. Slice thinly against the grain.

48 Pan-Seared Top Sirloin Steak with Bacon -Brussels Hash

Prep time: 30 min + overnight Cook time: 30 min Serves: 4

INGREDIENTS: Bacon-Brussels Hash Steaks 1. Place potatoes and 1 Tbsp salt in pot. Cover with • 4 ButcherBox Top Sirloin Steaks cold water until 1 inch above potatoes and place • 1 Tbsp coarse kosher salt on medium heat. Once potatoes come to a simmer, • 1 tsp freshly ground black pepper remove from heat and drain in colander. • extra salt and pepper 2. Chop the bacon and place in the same skillet used for searing the steaks. Cook the bacon on medium Bacon-Brussels Hash heat until crispy. Strain out the fat from the bacon, • 1 pack ButcherBox Bacon and set bacon aside. • 4 c brussels sprouts, cleaned and halved • 1 large russet potato, peeled, medium dice 3. Preheat skillet with some bacon fat. Once fat is hot, • 1 Tbsp coarse kosher salt add ½ of the onions and ½ of the mushrooms, • 1 large white onion, medium dice then sauté for 3 min. Add ½ of the brussels sprouts • 2 c baby bella mushrooms, quartered and let sit in pan 1 min before sautéing. • 1 tsp smoked paprika Sauté sprouts until they turn bright green. • 4 Tbsp vinegar (sherry or white) Add ½ of the potatoes and ½ of the vinegar, then sauté until liquid is gone. Set vegetables aside, INSTRUCTIONS: and repeat process for remaining vegetables. Steaks 4. Toss entire vegetable mix with smoked paprika. 1. Rub Top Sirloin Steaks all over with salt, then refrigerate uncovered on wire rack overnight.

2. On day of cooking, let rest on the counter for 30-45 min until steaks reach room *Chef tips: temperature, and season again with salt 1. Cook the bacon ahead of time and save the fat and pepper. to sear the steaks in!

3. Follow our Searing Basics. Don’t wash 2. For the hash, don’t overcrowd the pan, or the skillet yet — keep it for the hash! the vegetables will steam instead of crisping. Cook in several batches if necessary.

For more, visit butcherbox.com/recipes 49

49 Top Sirloin Steak This boneless cut hails from a lean and active muscle — meaning tons of ﬂavor and no fat. Easy to cook, it is the most-used roast for sandwiches.

COOKING METHODS:

ROASTING BASICS:

1. Preheat oven to 275°F.

2. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

3. Add oil. Once oil is hot, sear Eye Round Roast on all sides for 2-3 min per side, or until brown crust forms.

4. Transfer roast to wire rack laid on top of sheet pan. For medium-rare, roast in oven for 2 hrs, or until meat thermometer inserted into thickest part reads 120°F. Remove from oven.

5. Rest for at least 30 min. Slice thinly against the grain.

50 Roasted Eye Round with Horseradish Cream

Prep time: 10 min + overnight Cook time: 2½ hrs Serves: 6

INGREDIENTS: INSTRUCTIONS: Roast Roast • 1 ButcherBox Eye Round Roast 1. Rub Eye Round Roast all over with 4 Tbsp kosher • 4 Tbsp coarse kosher salt salt. Wrap in plastic and refrigerate overnight. • 2 Tbsp smoked paprika 2. On day of cooking, let rest on the counter for 30-45 • 2 Tbsp garlic powder min until roast reaches room temperature, and pat • 2 Tbsp onion powder dry with paper towel. • 1 Tbsp freshly ground black pepper 3. Mix remaining dry spices, and rub all over roast. • 2 Tbsp extra virgin olive oil 4. Follow our Roasting Basics. Horseradish Cream • ¼ c organic mayonnaise Horseradish Cream • ¼ c sour cream 1. Mix all ingredients. Chill for at least 6 hrs • 4 Tbsp freshly grated horseradish until served. • 2 Tbsp whole grain mustard • ½ tsp coarse kosher salt • ½ tsp freshly ground black pepper

*Chef tips: 1. The day of cooking, unwrap the roast and let it sit uncovered in the fridge on a wire rack to skip patting it dry.

2. Pop the roast in the freezer for ½ hr before carving for the thinnest possible slices.

Eye Round Roast 51 51 For more, visit butcherbox.com/recipes With its tempting fat and gorgeous grain, this heavy, ﬂat cut is prized by BBQ enthusiasts.

COOKING METHODS:

SLOWCOOKING BASICS:

1. Place Beef Brisket and all other ingredients in slow-cooker and cover ²/³ of the way with liquid. 2. Cook on low setting for 8 hrs, or until fork-tender.

3. Rest in juices for at least 30 min.

4. Remove brisket from slow- cooker, and slice thinly against the grain. Save the juices to make the sauce!

52 Slow-Cooked Beef Brisket ‘Smoked’ with Molasses

Prep time: 15 min + overnight Cook time: 8½ hrs Serves: 6

INGREDIENTS: INSTRUCTIONS: • 1 ButcherBox Beef Brisket 1. Rub Beef Brisket all over with extra salt, then • 1 Tbsp onion powder refrigerate uncovered on wire rack overnight. • 1 Tbsp garlic powder 2. On day of cooking, let rest on the counter for 30-45 • 1 Tbsp smoked paprika min until brisket reaches room temperature. • 1 Tbsp coriander 3. Mix dry spices, and rub all over brisket. • 1 Tbsp ginger powder • 1 Tbsp coarse kosher salt 4. Follow our Slow-Cooking Basics. For extra ﬂavor, • 1 tsp freshly ground black pepper sear the brisket before slow-cooking, in a preheated • 3 Tbsp liquid smoke (found in the BBQ sauce cast-iron skillet for 2-3 min per side, or until section of the grocery store) brown crust forms. Set brisket aside, then add the • ½ c molasses vegetables and wet ingredients to slow-cooker. Mix • ¼ c tomato paste well, and place brisket back into slow-cooker. • 2 c beef stock 5. Once brisket is done, place sauce and vegetables • 1 onion, sliced in food processor, and puree until smooth. • 1 carrot, chopped • extra salt 6. Reheat sauce, and serve on top of sliced brisket.

*Chef tips: 1. Flip the brisket about halfway through slow-cooking to ensure maximum contact with the liquid.

2. After cooking, store the brisket in its sauce to develop ﬂavor.

Beef Brisket 53 53 For more, visit butcherbox.com/recipes PORK CUTS

Pork Loin Roast Pork Sirloin Roast Double-Thick Pork Chops Pork Chops Boneless Pork Chops Pork Tenderloin Baby Back Ribs Boneless Country Style Ribs Stir-Fry Pork

Loin Butt Pork Butt Pork Blade Steak Pork Osso Bucco Italian Sausage Breakfast Sausage Leg Ground Pork Spare Rib Picnic Ham

Belly

Bacon

Pork Brisket St. Louis Ribs

Duroc, Berkshire, and Chester White — our heritage breed pigs possess distinguished ancestry. Their natural, “old-world” genetics mean that during their slow maturation process, they develop the ﬁne marbling and great ﬂavor that nature intended them to have. Raised with great care, we make sure our pigs are given nutritious, all-vegetarian diets, with plentiful access to the outdoors and comfortable bedding.

And of course, no antibiotics or hormones ever.

54 We’ve highlighted a few of our most popular cuts to get you started. If you don’t see your favorite cut, visit butcherbox.com/recipes.

BUTT PRIMAL [ pgs. 56-57] PICNIC HAM PRIMAL Something of a misnomer, the butt actually Not to be confused with the ham from the leg, refers to the pork shoulder. In colonial America, the picnic ham is considered part of the shoulder, New England butchers used to pack this cut into and is found directly below the butt primal. As a result, barrels called “butts”. This well-marbled cut it bears a similar cooking proﬁle to the butt. is best suited to “low and slow” cooking methods. SPARE RIB PRIMAL LOIN PRIMAL [ pgs.58-63] Taken from the underside of the ribs, the spare rib The leanest and most tender part of the animal, primal is often grouped together with the belly. the loin primal is designated as the area between Cuts from this primal have more intense marbling the shoulders and the hind legs. than ribs from the loin.

LEG PRIMAL [ pgs. 64-65] BELLY PRIMAL Often dubbed the “ham”, the leg primal is the source The fattiest part of the animal, the belly of many cured and smoked pork products. It pops with is what produces bacon. ﬂavor thanks to the ample exercise it receives.

55 55 The traditional choice for pulled pork, this large cut displays rich marbling and plenty of connective tissue.

COOKING METHODS:

BRAISING BASICS:

1. Preheat Dutch oven.*

2. Add oil. Once oil is hot, sear Pork Butt on all sides for 2-3 min per side, or until brown crust forms. Remove and set aside.

3. Deglaze Dutch oven with braising liquid.

4. Place pork back into Dutch oven. Add any remaining ingredients. Cover pork halfway with braising liquid.

5. Bring to a low simmer, and cover with lid.

6. Finish the pork on the stove top at the same low simmer, or in a 325°F preheated oven. Cook for 3 hrs, then remove cover and cook for 1 hr, or until fork-tender.

7. Rest in juices for at least 30 min.

* If you don’t have a Dutch oven, use a deep, heavy pot. Make sure it’s oven-safe if you transfer it to the oven later in Step 6.

56 Book Exclusive! Braised Pork Butt with Apple Cider & Jalapeños

Prep time: 10 min Cook time: 5 hrs Serves: 4

INGREDIENTS: INSTRUCTIONS: • 1 Tbsp onion powder 1. Bring Pork Butt to room temperature. Mix onion • 1 Tbsp garlic powder powder, garlic powder, paprika, salt, and pepper, • 1 Tbsp paprika then rub Pork Butt all over with spice mixture. • 1 Tbsp coarse kosher salt 2. Follow our Braising Basics. After searing • 1 tsp freshly ground black pepper but before deglazing in Step 3, stab 15 holes • 3 Tbsp Dijon mustard into the pork with a pointed knife, and insert garlic • 10 garlic cloves, peeled and smashed cloves and jalapeños into holes, then rub pork • 5 medium jalapeños, whole all over with mustard. • 1 c apple cider (braising liquid for Step 3) • 1 c chicken stock • 4 Tbsp honey • 4 Tbsp cider vinegar

*Chef tips: 1. If you plan to shred the pork, doing it while still warm will yield the juiciest meat!

2. Reserve the liquid and refrigerate overnight to skim the fat off easily.

Pork Butt 57 57 For more, visit butcherbox.com/recipes A popular and versatile ﬁllet, the Pork Tenderloin cooks quickly. It is the most tender cut of pork, and extremely lean – a deliciously healthy choice.

COOKING METHODS:

ROASTING BASICS:

1. Preheat oven to 275°F.

2. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

3. Add oil. Once oil is hot, sear Pork Tenderloin on all sides for 1½ min per side, or until brown crust forms.

4. Transfer roast to wire rack laid on top of sheet pan. Roast in oven for 12 min, or until meat thermometer inserted into thickest part reads 145°F. Remove from oven.

5. Rest for at least 8 min.

58 Roasted Pork Tenderloin with Smoky Coffee Rub

Prep time: 10 min Cook time: 20 min Serves: 4

INGREDIENTS: INSTRUCTIONS: • 1 ButcherBox Pork Tenderloin 1. Mix all ingredients for dry rub, and rub • Chef Yankel’s Pork All-Purpose Dry Rub (Page 13) all over Pork Tenderloin. Wrap in plastic and refrigerate overnight.

2. On day of cooking, let rest on the counter for 30-45 min until pork reaches room temperature.

3. Follow our Roasting Basics.

*Chef tips: 1. For extra ﬂavor and juiciness, brine the pork overnight —1 part salt to 8 parts water.

2. Cut it into medallions before searing to maximize that tasty brown crust.

Pork Tenderloin 59 59 For more, visit butcherbox.com/recipes Baby Back Ribs are named for their size — they’re the baby of all the rib cuts! They are also the leanest, and are best cooked over a long period of time.

COOKING METHODS:

SLOWCOOKING BASICS:

1. Place Baby Back Ribs and all other ingredients in slow-cooker and cover with liquid.

2. Cook on high setting for 5 hrs or low setting for 10 hrs, or until fork-tender.

3. Let rest in juices for at least 30 min.

60 Book Exclusive! Slow-Cooked Baby Back Ribs in Tamarind -Coconut Curry

Prep time: 10 min Cook time: 5 hrs Serves: 4

INGREDIENTS: INSTRUCTIONS: • 1 full rack ButcherBox Baby Back Ribs 1. Score ribs and rub with ½ of the curry powder • 3 Tbsp tamarind concentrate and ½ of the cumin all over. • 4 Tbsp curry powder 2. Sauté onion and ginger for 3 min or until soft, • 2 Tbsp cumin then add garlic and lemongrass. Cook for 2 min. • 1 yellow onion, quartered 3. Follow our Slow-Cooking Basics. • 5 cloves garlic, peeled and smashed • 2 Tbsp ginger, smashed • 1 Tbsp lemongrass, minced • 2 Tbsp coarse kosher salt • 1 Tbsp chili powder • 1½ Tbsp coriander • 1 c coconut milk • 1 c chicken stock

*Chef tips: 1. Ribs taste better the next day, since true marinating happens after cooking. Cook them in advance whenever possible, and reheat in the sauce.

2. Add some fresh green chilies for a spicy version.

Baby Back Ribs 61 61 For more, visit butcherbox.com/recipes The Boneless Pork Chop is easy and elegant. Moist and juicy, it is distinguished by a thick strip of tasty fat along the rim.

COOKING METHODS:

SEARING BASICS:

1. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

2. Add oil to skillet. Once oil is hot, sear Boneless Pork Chops on both sides for 5-7 min per side, or until brown crust forms. For medium-rare, remove from skillet when meat thermometer inserted into thickest part reads 145°F.

3. Rest for at least 8 min.

62 Pan-Seared Boneless Pork Chops with Romesco

Prep time: 5 min Cook time: 15 min Serves: 4

INGREDIENTS: INSTRUCTIONS: Pork Chops Pork Chops • 4 ButcherBox Boneless Pork Chops 1. Rub Boneless Pork Chops all over with salt • salt and pepper and pepper.

Romesco 2. Follow our Searing Basics. • 1 c roasted unsalted almonds Romesco • 12 oz roasted peppers 1. Place romesco ingredients in food processor • ½ c fresh basil, roughly chopped and pulse gently until blended into a paste. • 2 cloves garlic 2. Spoon over pork chops. • 3 roma tomatoes, cores removed • 3 Tbsp red wine vinegar • 2 Tbsp extra virgin olive oil • 1 Tbsp salt

Pork Chops • 1 Tbsp pepper

*Chef tips: 1. Slit the rim of fat to prevent it from curling during cooking.

2. You can substitute the almonds in the romesco with the nut of your choosing.

Boneless 63 63 For more, visit butcherbox.com/recipes Developed by farmers to get the greatest yield from their pigs, our authentic Breakfast Sausage revisits that rural staple, simply seasoned with salt, pepper, and sage. No added sugar.

COOKING METHODS:

SEARING BASICS:

1. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).

2. Add oil to skillet. Once oil is hot, sear Breakfast Sausage for 3-4 min, or until evenly browned.

3. Rest for at least 8 min.

64 Baked Breakfast Sausage and Apple Stuffing

Prep time: 30 min Cook time: 1 hr Serves: 10

INGREDIENTS: INSTRUCTIONS: • 1 pack ButcherBox Breakfast Sausage 1. Preheat oven to 350°F. • 1 ½ c white mushrooms, quartered 2. Follow our Searing Basics. After cooking • 1 onion, medium dice Breakfast Sausage, set aside. • 1 fennel bulb, medium dice 3. Add onions, mushrooms and fennel to skillet, • 1 Tbsp fresh sage, chopped and sauté until lightly browned. Add apples, celery, • 1 Tbsp fresh thyme, chopped herbs and spices, and sauté for 1 min. Add sausage, • 2 Gala apples, medium dice bread and liquid, then stir to combine. • 1 ½ c celery, medium dice • 5 c crusty brown bread, cut into 1" cubes 4. Place everything in large casserole dish • 1 Tbsp smoked paprika and bake in oven for 45 min, or until top is golden- • 2 Tbsp coarse kosher salt brown and crispy. • 1 Tbsp freshly ground black pepper

2 • ⁄3 c apple cider • ½ c chicken stock

*Chef tips: 1. Place a few cubes of butter on top of the stufﬁng for truly irresistible ﬂavor.

2. Breakfast sausage is also an excellent addition to meatballs.

Breakfast Sausage 65 65 For more, visit butcherbox.com/recipes Breakfast Sausage CHICKEN CUTS

Chicken Wings Wing

Thigh Breast Drumstick Chicken Thighs Split Chicken Breast Boneless Skinless Chicken Thighs Boneless Skinless Chicken Breast Chicken Tenders

Chicken Drumsticks

Our free-range organic chickens eat high-quality vegetarian feed, and spend their days roosting in barns and exploring the outdoors. Along with thoughtful enhancements such as hay bales and places to climb (chickens love to jump up to high places!), we make sure they stay stress-free at each stage of life. The result? Birds that are juicy and unbelievably ﬂavorful.

And of course, no antibiotics or hormones ever.

66 We’ve highlighted a few of our most popular cuts to get you started. If you don’t see your favorite cut, visit butcherbox.com/recipes.

Breast Thigh [ pgs. 70-71] The most popular white meat option. Containing one Featuring the dark meat from the leg of the bird, of the less active muscles from the chest, chicken chicken thighs have a rich, silky texture and deep breast is tender and lean, and therefore very healthy ﬂavor. The bones and joints within make it excellent and versatile. for braises and broths.

Wing Drumstick [ pgs. 72-73] As American consumers began favoring chicken Drumsticks include the lower portion of the leg breast, the wing became an inexpensive white meat quarter. This section has the meatiest taste and a fair that bar owners could salt up to promote beer amount of cartilage, so cooking it slowly will ensure sales. Compared to the breast, wings are fattier maximum tenderness. and possess more skin than any other part of the chicken — meaning tons of ﬂavor!

67 67 Whole chickens are a family favorite — an entire roasted bird can be the mouthwatering centerpiece of any dinner. Save the bones to make homemade stock and turn leftovers into chicken salad!

COOKING METHODS:

ROASTING BASICS:

1. Preheat oven to 425°F.

2. Place Whole Chicken breast- side up on roasting pan, or wire rack laid on top of sheet pan. Roast in oven for 15 min. For more even cooking, truss your bird before roasting.

3. Reduce oven temperature to 325°F. Roast for 1 hr, or until meat thermometer inserted into thickest part of the thigh reads 165°F. Remove from oven.

4. Rest for at least 30 min.

68 Book Exclusive! Roasted Whole Chicken Tandoori Style with Green Peas & Potatoes

Prep time: 10 min + overnight Cook time: 2 hrs Serves: 4

INGREDIENTS: INSTRUCTIONS: • 1 ButcherBox Whole Chicken 1. Rub Whole Chicken all over with tandoori paste, • 4 Tbsp tandoori paste salt chicken cavity, and refrigerate overnight. • 1 onion, small dice 2. On day of cooking, let rest on the counter for 30-45 • ½ c golden raisins min until chicken reaches room temperature. Stuff • 4 c chicken stock cavity with onion and raisins. • 3 large yukon gold potatoes, peeled and chopped 3. Toss potatoes with curry powder and place into 1" chunks in bottom of roasting pan. • 1 c green peas (no need to thaw if frozen) • 2 Tbsp curry powder 4. Add ½ of the chicken stock to the potatoes. • 2 Tbsp butter Add stock as needed during roasting to keep

• salt and pepper to taste potatoes covered 2⁄3 of the way.

5. Follow our Roasting Basics.

6. Remove chicken from roasting pan, and set aside. Remove raisins and onions from cavity and place in roasting pan.

7. Add butter and peas and smash everything together with potatoes, along with remaining stock if needed for moisture. Season with salt and pepper to taste.

* Chef tips: 1. Save the bones and roast them for chicken stock.

2. Turn leftovers into a cold chicken salad.

For more, visit butcherbox.com/recipes 69

69 Whole Chicken Always moist and juicy, these Chicken Thighs are a dinnertime favorite. The bone and skin add ﬂavor and texture to any recipe.

COOKING METHODS:

BRAISING BASICS:

1. Preheat Dutch oven.*

2. Add oil. Once oil is hot, sear Chicken Thighs skin-side down for 4 min, or until golden-brown and crisp. Flip and sear for 2 min. Remove and set aside.

3. Deglaze Dutch oven with braising liquid.

4. Place chicken back into Dutch oven. Add any remaining ingredients. Cover chicken halfway with braising liquid.

5. Bring to a low simmer, and cover with lid.

6. Finish the chicken on the stove top at the same low simmer, or in a 300°F preheated oven. Cook for 40 min, or until meat thermometer inserted into thickest part (without touching bone) reads 165°F.

7. Rest in juices for at least 8 min.

* If you don’t have a Dutch oven, use a deep, heavy pot. Make sure it’s oven-safe if you transfer it to the oven later in Step 6.

70 Braised Chicken Thighs with Vegetable Medley

Prep time: 10 min Cook time: 45 min Serves: 4

INGREDIENTS: INSTRUCTIONS: • 4 ButcherBox Chicken Thighs 1. Bring Chicken Thighs to room temperature. • 1 c celery, chopped Pat dry with paper towel, then rub all over • 1 c leeks, chopped with salt and pepper. • 1 c parsnips, chopped 2. Follow our Braising Basics. For extra ﬂavor, • 3 Tbsp sage, chopped sauté the vegetables before deglazing the Dutch • 2 c chicken stock oven in Step 3. • ¼ c tomato paste

• 1 Tbsp coarse kosher salt • 1 Tbsp freshly ground pepper

*Chef tips: 1. Salt the thighs and leave them uncovered in the fridge skin-side up so they’ll sear better and crisp up faster.

2. If you want to remove the bones, it’s easier to do while the chicken is still hot.

For more, visit butcherbox.com/recipes 71 71 Chicken Thighs Drumsticks have a reputation for being delicious and easy to eat, making this robust cut of dark meat a treat for kids and adults alike.

COOKING METHODS:

GRILLING BASICS:

2. Place Chicken Drumsticks at 45° angle across hottest part of grill grates, and grill both sides for 6 min per side, while rotating 90° every 3 min. Keep your meat moving to ensure that it cooks evenly.

3. Move chicken to cooler part of grill, and grill both sides for 25 min per side, while rotating 90° every 12 min. Remove from grill when meat thermometer inserted into thickest part reads 165°F.

4. Rest for at least 3 min.

72 Grilled Chicken Drumsticks with Watermelon Summer Salad

Prep time: 10 min + overnight Cook time: 45 min Serves: 6

INGREDIENTS: Chicken Drumsticks 3. Coat chicken, and refrigerate overnight. • 3 packs ButcherBox Chicken Drumsticks 4. On day of cooking, let rest on the counter for 30-45 • 4 cloves garlic, peeled min until chicken reaches room temperature. • 2 shallots, peeled • 1 bunch fresh thyme, picked 5. Follow our Grilling Basics. Keep the grill hot • 1 bunch rosemary, picked for the corn! • ½ whole lemon with peel Salad • ½ whole orange with peel 1. Brush corn all over with olive oil. Grill the corn • ½ c extra virgin olive oil for 4 min per side, until golden-brown. Remove • 1 Tbsp salt from grill, and let rest until room temperature. • 2 tsp pepper Shave corn off the cob. Salad 2. Mix all remaining ingredients well, • 2 ears fresh corn and refrigerate for at least 30 min until served. • ¼ watermelon, cut into ½ inch cubes • ¼ yellow watermelon, cut into ½ inch cubes • ½ c cilantro, roughly chopped • 1 lb feta cheese, cut into ½ inch cubes • 1 red onion, sliced thin • 2 Tbsp extra virgin olive oil

* INSTRUCTIONS: Chef tips: 1. Cut the gristle off the end of the drumstick Drumsticks with kitchen shears. 1. Place garlic, shallots, thyme, rosemary, orange, lemon, salt and pepper into food 2. For smoky, extra-tender drumsticks, turn processor and pulse until roughly chopped. one part of the grill on low, and place chicken on the upper shelf for 1 hr before grilling. 2. Add olive oil slowly, and blend on low speed until well-mixed.

For more, visit butcherbox.com/recipes 73

73 Chicken Drumsticks Glossary AGING/DRYAGING/WETAGING A process that involves letting food get older so as to improve its texture and ﬂavor. With beef, it refers to breaking down the muscle ﬁbers present to make it more tender. Dry-aging means letting meat hang in a climate-controlled space. Wet-aging means vacuum-sealing meat and placing it in a climate-controlled space.

BROIL A cooking method by which food is cooked directly under or above intense heat.

CURE Any preservation and ﬂavoring process that draws out moisture from food by adding salt, nitrates, or sugar.

CUT A piece of meat that has been cut from the animal.

DEFROST/THAW To change from a frozen state to a non-frozen state, where food becomes soft or turns to liquid.

GRADE Beef is typically assigned a grade based on the following characteristics: tenderness, juiciness, and ﬂavor. The factors that affect these characteristics within the meat are color, marbling, ﬁrmness, color, texture, and maturity.

GRAIN The direction or ﬂow of muscle ﬁbers within a cut of meat. Cuts taken from more active muscles exhibit a more obvious grain.

GRASSFED/GRASSFINISHED Beef taken from pasture-raised cattle that have been fed grass-only diets for their entire lives.

HEIFER A young female bovine that has not yet borne a calf.

MARBLING Flecks or vein like streaks of fat distributed throughout a cut of meat that resemble the pattern of marble. Marbling is a crucial factor in the tenderness, ﬂavor, and juiciness of meat.

PRIMAL/SUBPRIMAL A piece of meat cut from the animal at the ﬁrst stage of butchering, before it has been subdivided into smaller cuts, known as sub-primals.

SIMMER To heat liquid or food to a gentle bubble, or just below boiling.

SINEW Tendon, or ﬁbrous tissue that connects muscle to bone.

SMOKE A preservation, ﬂavoring, and cooking process that exposes food to smoke. Can be considered a form of slow-roasting.

STEAK A portion of beef cut perpendicular to the grain or muscle ﬁbers.

STEER A young male bovine that has been castrated.

STIRFRY A cooking technique from China that involves frying food over high heat in oil, and stirring quickly.

TRUSS To tie a roast with kitchen-safe twine in order to preserve its shape and ensure even cooking. For fowl, it means to tie the legs and wings close to the body of the bird.

74 We believe in sharing the joy of clean, delicious food. Here at ButcherBox, we work tirelessly to connect families with the foods they want to eat by establishing a friendly neighborhood butcher, always open, online. Happy eating!

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