The butcher's journal

Know your cut.
Own the cook.

Practical notes on choosing, preparing, and grilling great meat—written for curious home cooks.

Cut guide5 min read

Ribeye, strip, filet, or something from the butcher's case? Start with how you want to cook it.

Butcher basics4 min read

What those fine white ribbons mean, why a little goes a long way, and how to cook a highly marbled steak.

Technique6 min read

Gentle heat first, a hard sear last. This reliable method gives thick steaks an even interior and serious crust.

Know your cut.Own the cook.