humanely raised
HAND CRAFTED
RECIPES
Red Meat Cooking Tips
Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.
Grilled Flank Steak
Flank Steak is lean & flavorful and best when marinated before grilling on high heat to medium. Slice against the grain.
Reverse Seared Steak
Reverse sear, the cooking method of starting slow & low and finishing with a searing blast of heat, is gaining in popularity with steak lovers!
Braised Short Ribs
Short ribs may seem daunting to cook, but they’re actually quite simple – they just require the use of slow cooking methods, such as sous-vide, braising, or stewing. This recipe is inspired by a recipe in Marcus Samuelsson’s "The Red Rooster Cookbook".
Pasta Bolognese
Bolognese is a slow-cooked meat sauce that should give your pasta a warm hug, not a pat on the head. This is a dish of pasta & meat sauce, not just sauce dolloped on pasta!
Rosemary Pesto Rubbed Leg of Lamb
Our Butchers debone legs of lamb and rub them with a flavorful & savory pesto of fresh rosemary, mint, parsley, garlic, pistachios, and olive oil.
Smokehouse Chili
This is one of our favorite winter weather recipes. It's hearty & easy to make, but if you want to take your time with it and add a little flare, we've offered some suggestions, but get creative and make it your own!
BBQ Spareribs
Why spareribs and not loin-back, or baby back ribs, as they are more commonly known? Simply put, we prefer spareribs for their rich flavor and ease of cooking.
Brined Pork Chops
Brining is an easy way to season your meat from the inside out and ensure it remains hydrated. It will prevent cooking a bland, dry pork chop, and instead ensure it is tender and juicy.
Pork Banh Mi
Banh Mi, the Vietnamese word for bread, is a classic sandwich of a crisp, fluffy baguette, savory pork, and bright, vibrant pickled vegetables.
BBQ Bacon Ends
Chunks of our Heritage Bacon, tossed in Sweet Cheeks BBQ Rub, and caramelized in cast iron on the grill.
Brined & Roasted Whole Chicken
This simple recipe results in a beautiful whole roasted chicken that can be the star of a perfect weekday meal or a versatile leftover to include in other amazing dishes.
Mushroom & Olive Braised Chicken Thighs
Slowly simmering pan seared chicken thighs with white wine, mushrooms, and olives, what could be more magical?
"Chicks in a Blanket"
A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!
Roasted Turkey and Pan Gravy
Dry Brined Roasted Turkey with classic Pan Gravy sure to the perfect Holiday centerpiece!
Braised Kale with Bacon Potlikker
This recipe will make even the pickiest eater a new fan of kale.
Bacon Fried Okra
The sweet and smoky bacon drippings give the okra a robust flavor that even those who dislike okra will enjoy and keep coming back for more.
Brussels Sprouts with Walnuts & Bacon
Brussels sprouts can be a tad boring on their own, but this recipe gussies them up with bacon and toasted walnuts. Plus, we've included optional suggestions for giving them an extra dash of brightness.
Parmesan Risotto with Cotechino & Thyme
This combines our favorite risotto recipe with one of our favorite sausages, Cotechino. Cotechino is a traditional Italian pork sausage seasoned with cinnamon, ginger, & a variety of herbs.
Smashed & Seared Parmesan Potatoes
These Smashed & Seared Potatoes are a perfect companion to your next steak dinner!
Fresh Cranberry-Orange Compote
The perfect accompaniment to Turkey & Stuffing is cranberry sauce. Take a little extra time to prepare this easy & delicious Cranberry-Orange Compote recipe for your guests. It makes all the difference!
Cast Iron Seared Steak with Dijon Pan Sauce
What could be simpler than searing a steak and making a sauce from the pan drippings? Dijon Mustard, Worcestershire Sauce, and Thyme accent the steak's rich, meaty flavor.
Skirt Steak with Soy Ginger Butter
Fire Roasted Skirt Steak with Bok Choy and a rich, savory soy and ginger butter. A quick, easy dinner!
Corned Beef & Cabbage
This traditional Irish dish is sure to warm the bellies and hearts of those you share it with. The rich beef and broth soak through the vegetables and make this a warm and flavorful dish.
Herb & Dijon Crusted Rack of Lamb
Roasted Rack of Lamb is a classic elegant dinner. If you’ve never prepared rack of lamb, it may seem daunting, but just follow this simple recipe. The herbs and Dijon mustard accent the Colorado lamb’s succulent, meaty flavor.
Lamb Pitas with Tzatziki Sauce
The rich, meaty flavor of lamb pairs perfectly with the cool cucumber and yogurt. Want to go even healthier? Skip the pita and use a Romaine lettuce cup instead.
Cast Iron Braised Sausages
This recipe solves the two problems that haunt us when we cook sausages on the grill. When are they done and how do I keep them plump and warm. This recipe involves simmering after grilling to keep them flavorful, juicy, and ready to enjoy.
Smoked Pork Butt
Slowly roasted, humanely raised pork butt is a magical thing. In this recipe we highlight the natural rich flavor of the pork by cooking it without any salt or seasoning.
Pork Belly Porchetta
Hand scored Riverview Farm's Pork Belly rubbed with roasted fennel, orange zest, rosemary, garlic, shallots, and olive oil. Each 3 lb Pork Belly Porchetta is rolled, tied, and ready to roast.
Pork Lettuce Wraps
Pork Lettuce Wraps are a quick, delicious dinner for any day of the week. Ground pork slowly simmered with cashews, chilis, and rich, tangy Asian spices piled high on a cup of crisp lettuce, healthy never tasted so good!
Chicken Cooking Tips
Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.
Fire Roasted Chicken with Green Goddess Dressing
This fragrant, floral, bright green dressing is a perfectly balanced tangy sauce for fire roasted chicken.
Herb Roasted Chicken Breasts with Panzanella Salad
This vibrant salad is a great use of stale bread at the height of tomato season, a wonderful weeknight meal.
Pan-Seared Duck Breast
Duck is an often over-looked protein, but we love its rich flavor and versatility. This recipe is straightforward - no fuss - and has a brightness from the orange zest. Give it a try!
Argentine Chimichurri Verde
This is the ideal sauce for any meat lover! Chimichurri comes in a green version (verde) and a red version (rojo), and both pair well with steak, chicken, shrimp – just about everything. This recipe for chimichurri verde is incredibly easy to make and it doesn’t over power the meat!
Grilled Mexican Street Corn
Grilled corn with Cotija Cheese, Crema, Cilantro, and Lime is as messy as it is delicious!
Creamy Polenta
We love Riverview Farms heritage grains - they make for superior quality polenta. Here is a recipe for a velvety and creamy polenta that pairs perfectly with just about any braised meat.
Rosemary Braised Cannelini Beans
A humble-but-satisfying side dish that pairs well with almost any protein, but Chef Rusty created it especially for Bistecca all Fiorentina.
Garlic Confit
Garlic confit is something we always have around the kitchen to add a sweet garlicky flavor to anything from butter and steaks to cheese and vegetables. It's also perfectly scrumptious by itself, spread across a toasted baguette! It's the veritable Swiss Army Knife in your pantry!
Creamed Spinach
A creamy delicious recipe for creamed spinach. This goes perfectly with a steak dinner or as a holiday side dish! Bon Appétit!
Chestnut Sausage Stuffing with Cranberries
What's more traditional than Turkey and Stuffing! Here's our version of a classic Thanksgiving dish that's sure to WOW your friends and family - even that picky eater in every family!
Blackberry Bread Pudding
Cooking Blackberries in cast iron caramelizes the natural sugars of the berries and adds another level of richness.
Steak Frites
A healthier option of the classic French Brasserie favorite of “Steak & Fries”, with poached, smashed potatoes crisped in the oven.
King Prime Rib
Serving Prime Rib for a Holiday Dinner or a friendly get together is the ultimate feast! Not only will it feed a large crowd, but it is one of the most hands-off recipes you can make, leaving more time to enjoy family and friends!
Smoked Brisket
Smoking your own Brisket can seem daunting and difficult, this straight forward recipe is here to help.
Braised Lamb Shanks
This rich, hearty braise is a fragrant centerpiece for a crisp, cold night.
Burger Cooking Tips
There are few delights more satisfying than a delicious, mouthwatering, juicy, CHEESEBURGER! Butcher Rusty gives some tips for making the ultimate juicy burger!
Bangers & Mash
Bangers originally got their name because they were made with so many fillers, often bursting in the pan. Our bangers are 100% heritage pork and will only plump and sizzle as they cook, no explosions here!
Herb Brined Pork Rib Roast
Roast on high heat allows the fat to crisp as the meat stays plump and juicy. Carve tableside, slicing between the bones, and serve with the drippings.
Pasta with Pork Ragu
Slowly simmering chunks of pork in a broth of red wine, herbs, and tomatoes creates a magical, hearty sauce best tossed with pasta.
Taco Night!
This is our go-to Taco Night with our dinner table full of bowls of Spicy Black Beans, Arroz Verde and toasted Corn Tortilla Tacos starring Pulled Pork, Carne Asada, or Mexican Chorizo served with Jalapeño Cilantro Slaw, Queso Fresco, Limes, and Avocados.
Spatchcock Chicken
Splitting the chicken before cooking shortens the cooking time and increases the cooking surface for a more even sear.
Chicken Thighs with Lemon Thyme Brown Butter
We love chicken thighs for their rich, hearty flavor. When served with a simple brown butter sauce, we know you'll agree!
Butcher's Broth with Chicken and Hominy
The use of hominy and roasted tomatoes give the soup a depth of flavor that makes you believe it slowly simmered all day.
Sir Quacks-a-Lot
Duck Confit shredded on fresh bread with Mustard, Arugula, and
Emmentaler Swiss Cheese
(a.k.a. Sir Quacks-a-lot!)
Mop Sauce and Carolina Cole Slaw
We love the simplicity of this tangy vinegar-based Mop Sauce and the burst of flavor it adds to Pulled Pork and BBQ Brisket. We recommend serving both the sauce and slaw on the side for you and your guests to add & enjoy as needed!
Coal Roasted Potatoes
Cooking directly on the coals gives the potatoes a deep, rich flavor.
Orecchiette with Bratwurst & Brussels Sprouts
This is a zesty & delicious take on the traditional Alsatian dish, choucroute garnie, a variation adapted from Kay Chun’s recipe Photo: Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Parmesan Risotto
This is our simple Parmesan risotto recipe. It's delicious on its own, but it's also a perfect base for Wild Mushroom Risotto, Cotechino & Thyme Risotto, or simply to top with Duck Confit.
Wild Mushrooms with Garlic Confit and Bacon
What can we say? When you combine all of these ingredients, the meaty, woodsy, earthy, smoky combustion of flavor of the mushrooms, the sweetness of the garlic confit, the smoky, sweetness of the bacon – oh my!
Biscuits & Sausage Gravy
There are few things so satisfying as Southern Biscuits & Sausage Gravy! This recipe will do the trick - keep folks full and happy until dinner time!
Savory Sausage Muffins
These muffins are a perfect blend of savory and spice! A great grab-and-go breakfast solution. Make a batch for your next holiday gathering or for a brunch with friends.