Cooking Tips

We're all about making sure you experience the true quality and flavor of our meat, so we put together a few cooking tips!

Season beef to your liking, and don't forget the salt! We enjoy unprocessed sea salt! It is full of minerals and trace minerals creating a bold complexity of salt flavor. You can really taste the difference. The most common are Himalayan Pink and Celtic Grey Salt. A local option is Utah's Real Salt.
Let your beef sit out on the counter for about 1/2 hour to achieve room temperature before cooking.
Follow the temperature chart below when cooking your beef. Please note that because our beef is very red, even when it is done, it may appear more rare than you are used to. Always cook it based on temperature, not color!
Let meat rest for 10 minutes before cutting.
Slice against the grain.
Indulge!

Temperature Chart

Lightly coat pork with your preferred fat to keep it from drying out during cooking.
Sear all sides before roasting to create a flavorful crusty surface on the meat.
Do not overcrowd your pork cuts when cooking. Leaving space between each cut will allow them to brown and cook more evenly.
Fattier cuts of pork including belly, neck, and shoulder (choose shoulder for pulled pork) are suited for slow-cooking, roasting, or braising.
For a lean pork option, a pork loin is the way to go. Cut into medallions or chops. These are best pan-fried, grilled, baked or barbecued.
Flavors and spices that harmonize beautifully with pork are:

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