The 5 Basic Rules For Cooking Meat

How to cook to the right temperature? How to choose the right method? How to get the most flavor out of your steaks and roasts? How to get that perfect sear? The ButcherBox Kitchen answers these key questions and gives you two post-cooking tips.

Just follow ButcherBox's 5 most important rules for cooking meat.

At ButcherBox, we deliver 100% grass-fed beef, free-range organic chicken, heritage-breed pork, wild-caught seafood, and more to our members’ doorsteps. When you join us, you’re joining a community focused on caring about animals and our planet, improving livelihoods for farmers, and sharing better meals together.

We believe high-quality meat is the starting point for delicious meals, but it doesn’t have to end there. We hope it gives you a reason to gather around the table. We hope it brings joy. And we hope it inspires you to keep believing in better.

[danamadera]

I never realized how amazing the bacon would be from Butcher Box. Thank you for the bacon video of baking it! I have been frying or broiling cheap bacon forever. Never buying it again. The uncured, sugar and nitrate free bacon is absolutely hands down the best!

[bingefox]

Hes waving that butchers knife like a Mob Boss explaining how things work around here.

[donnapenn]

Also (and this is for that wise guy who answered “bite it), I’m asking that same question: how do u determine if your meat is tender or tough when it’s raw? Thx

[jllmullen]

Can you explain how to know or find the grain in the meat? Never really know for sure if I am cutting on the grain or against the grain.

[manny-perez]

Yankel, you are great in my book buddy!

[Lacasellas]

You always say the meat should rest for at least 8 minutes. But then it's cold when I serve it. Any suggestions on letting it rest but keeping it warm? Can I wrap it in foil?

[anonmouse]

Now I just need to find out what braising means.

[scottyeharris]

Where do you recommend getting a digital Thermometer, Is there a certain brand you like?

[donnapenn]

Yankel, does seasoning meat (salting) change the structure of the salt when heating. IOW, what should one do if they’re on a very restricted low salt diet??

[ddbdbubbles]

How do you tell if a slice of raw meat is tough or tender? It just looks raw to me.