From the Block
Why our bacon takes a week to make — and why factory bacon shrinks in the pan. The dry-cure, wood-smoke method, explained.
Boneless is convenient. Bone-in is better. Here’s the science of why — and when convenient is fine.
The thing supermarket meat doesn’t come with is a person. We’re still here, behind the counter.
“Grass-fed” is on a lot of labels. Most of the time it doesn’t mean what people think. Here’s the plain version.
Why we bought a butcher shop in 2014. The story of Hunter Natural, our family farm, and what grass-fed actually means.
