Tomboy Butcher Box May 20th

The butchers cut…

Butchery, or the art of meat cutting has always held a certain magic for me. I remember going to my local butcher as a child and my mother would chat with the butcher for a solid 30 minutes about what cut of meat she should have with a certain recipe. The Butcher would always have the correct cut for the job and my mother would be so excited by the fact that she got an elusive “Butchers Cut.” She would be so proud to get a fantastic cut for a fraction of the price of one of the higher end ribeyes or tenderloin fillets.

The butchers cut tends to be the more obscure cuts that have their own secret of flavor versus tenderness. They may require some tricks to coax out some of the tenderness, but turn out to be some of my favorite cuts in the whole animal.

The secret is out on these two fantastic butchers cuts!

Hanger Steak

It’s a cut that hangs off the cow’s diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon.

Delmonico Steak

Flavor! Flavor! Flavor! This cut comes from the extension of the Rib into the chuck. This steak when cooked correctly, can be confused for a boneless ribeye! Its close proximity to the hard working shoulder gives it some unparalleled flavor without and our cooking method coaxes out just the right amount of tenderness.

Cubed Grass-fed Beef

Cut: Eye of round, Top Round, Bottom Round

Breed: Arbrac

Farm: Laidback Ranch/Norwood, Colorado

This is great for stew or my favorite summertime whole 30 friendly dinner, Beef Kababs!

whatever you do, be sure to marinate or braise as the round is a hard working muscle that produces amazing flavor but not known for its tenderness.

MARINADE


1/4 cup Worcestershire sauce

1/4 cup soy sauce

1/4 cup olive oil

1 tablespoon dijon mustard

1 tablespoon minced garlic

1 tablespoon brown sugar

2 tablespoons lemon juice

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon black pepper

Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 6-10 hours to marinate. The longer you marinate, the more tender the meat will be. This is also a good time to place wooden skewers in water to soak.

Skewer meat and desired veggies (bell pepper, potato, squash, onions)

Grill on bbq or cast iron skillet until desired temp

Enjoy!

 

Green Circle Chicken

Farm: Green Circle Farms, Illinois

 

Hot Link Sausages (the OG hotdog)

80% Beef 20% pork

Laidback ranch Norwood, Colorado / Sky Blue Farm Lewis, Colorado

Ingredients: kosher salt, black pepper, curing salt #1, coriander, mace, arrowroot powder, garlic, paprika, Crushed red pepper

A real hotdog for a purest!

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Ground Mangalitsa Pork

Farm: Sky Blue Farm / Lewis, Colorado

Not your average pork. Mangalitsa meat is deep red in color and packs a serious punch in the flavor category. We love Mangalitsa for its hearty genetics and adaptability to our harsh Colorado climate.

MANGALITSA PORK BURGERS - ASIAN STYLE WITH GINGER AIOLI

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping

Author Chef Tryg

Ingredients (HALF RECIPE FOR SMALL BOX)

  • PORK BURGERS

  • 2 # Pasture Prime Pork

  • 1/2 cup finely chopped scallions

  • 2 TBSP grated Ginger

  • 2 TBSP grated Garlic

  • 1 tsp. Chili Flakes optional

  • 1 tsp black pepper

  • 1 tsp Kosher salt

  • 1 TBSP Sesame Oil

  • GINGER AIOLI

  • 1 cup Mayonnaise

  • 1 TBSP grated Ginger

  • 2 tsp. Sriracha or other hot sauce

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp Lemon juice or vinegar

Instructions

  1. Burgers: mix all ingredients together gently without overmixing

  2. Cook on grill or in Cast Iron Skillet

  3. Aioli: mix gently and serve atop burgers

 

Sushi Grade Salmon

Sustainably farmed in Skuna Bay, Alaska

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Spicy Salmon Poke Bowl

  • 14 oz salmon, cut into ¾-inch cubes

  • ¼ cup soy sauce , low sodium, or tamari

  • 1 teaspoon rice wine vinegar, or apple cider vinegar

  • 1 teaspoon sriracha, or chili paste

  • 1 teaspoon seseme oil

    Pickled Cucumbers

    • 2 6-inch persian cucumbers, thinly sliced

    • ½ cup rice wine vinegar, Kikkoman

    • ½ cup water

    • ⅓ cup honey

    • 1 teaspoon kosher salt

    • ½ teaspoon red chili flakes, dried

    Sriracha Sauce

    • 2 tablespoons sriracha

    • 2 tablespoons plain greek yogurt, or light mayonnaise

      • n a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

      • Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

      • Once boiling turn off the heat, add cucumber slices and stir.

      • Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

      • In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

      • To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.

 

Magalitsa Pork Loin Chops

Sky Blue Farm / Lewis, Colorado

Heat a cast iron skillet. Sear fat cap first, then sear both sides of chop. Finish in oven at 350 degrees until desired temperature (145 degrees is medium)

 

Angus Grass-fed Dry Aged Hanger Steak

Butcher’s Steak With Leafy Greens Salsa Verde (half recipe for small box)

ALISON ROMAN

  • 1 ½ pounds hanger, thick skirt or flat-iron steak

  • Kosher salt and freshly ground black pepper

  • 6 scallions

  • ½ small bunch kale, Swiss chard, collard greens or mustard greens, leaves and stems very finely chopped (about 2 1/2 cups)

  • 1 garlic clove, finely grated

  • ⅓ cup olive oil

  • 1 tablespoon canola or grapeseed oil

  • 1 lemon or lime, halved

  • Flaky salt

  • Potato chips (optional)

    PREPARATION

    1. Season steak well with salt and pepper and set aside.

    2. Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won’t exactly be saucy yet, but as it sits the kale will soften and loosen up.

    3. Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.

    4. Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.

    5. Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.

    6. Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

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Wagyu Delmonico Steak

7X Ranch / Hotchkiss, Colorado

Heavily salt and leave out for 20 minutes or until room temperature

Dust off excess salt and sear in a pre seasoned (use oil or butter) cast iron skillet until browned on both sides

Finish in oven at 350 degrees until desired temperature.

Sadie Marie Farrington