authentic stories from the frontlines of grass-fed
porkbutt What is pork butt? Well, it’s the greatest, and it’s not what you may think

Pork butt is a product that we take very seriously here at ButcherBox despite its rather silly sounding name. If you are a subscriber, you might have found the cut in your box this month. We take a bit of regional pride in the cut, which is also widely known — at least in the U.S. — as … Continue reading What is pork butt? Well, it’s the greatest, and it’s not what you may think

KickstarterPlaybook2 Introducing ‘The ButcherBox Kickstarter Playbook’

Recently, ButcherBox celebrated its second anniversary. Reflecting on the trajectory of the company over that period, we got a bit nostalgic about our early days. So CEO Mike Salguero and I went back to a document we made when ButcherBox was in its infancy, our ButcherBox Kickstarter Playbook. When we launched our Kickstarter campaign in … Continue reading Introducing ‘The ButcherBox Kickstarter Playbook’

Customers at the Matlock Farm in Lincoln. New cuts, cooks, and creativity: The ButcherBox customer experience
  • October 10, 2017
  • Voices
  • Dennis Keohane

Recently, we had an incredible farm dinner that gave us the opportunity to talk with a few of our ButcherBox customers. The conversations confirmed that the same foundational ideas ButcherBox was built upon are some of the reasons these loyal customers love our ButcherBoxes. Everyone we spoke with appreciated the access we provide to meat that … Continue reading New cuts, cooks, and creativity: The ButcherBox customer experience

Image via  White Oak Pastures' blog. White Oak Pastures, getting sustainable farming right

White Oak Pastures is a farm outside Bluffton, Georgia where some of the pork sausage that ButcherBox distributes is sourced. When it comes to farming multiple species, White Oak Pastures has it figured out. Recently, I caught up with the farm’s marketing director Jenni Harris, the 5th generation of the Harris family to farm at White Oak … Continue reading White Oak Pastures, getting sustainable farming right

FarmDinner3 Authentic customer experiences: An autumn farm dinner with ButcherBox

On Thursday evening, ButcherBox invited a few of our most loyal and long-standing Boston-area customers to a small farm in Lincoln, Massachusetts, for a special multi-course dinner designed by our in-house chef, Yankel Polak. With a perfect early-fall sunset as a backdrop, all in attendance were treated to an incredible culinary experience as we paired some … Continue reading Authentic customer experiences: An autumn farm dinner with ButcherBox

Photo by James Harris on Unsplash Quiche: The ultimate brunch food with a unique history

This month, we are sending out a bacon and Swiss quiche recipe with our ButcherBoxes. (You can only get it if you are a subscriber.) Not only is the recipe delicious, but the dish itself is a veritable opera of European appropriation. I mean, the word ‘quiche’ carries with it the assumption that it is a … Continue reading Quiche: The ultimate brunch food with a unique history

MikeFarm The difference having a product makes: What has surprised me most about building ButcherBox

Although this is my second time leading an early stage venture — the first go-around being at CustomMade — I’ve been surprised by some of the differences building and growing ButcherBox. What has been most exciting is the realization that I really, really love selling a product. CustomMade was, from when we started the company, a marketplace that … Continue reading The difference having a product makes: What has surprised me most about building ButcherBox

Photo by Alex Munsell on Unsplash The secrets of marinating mouthwatering meat

Quality chicken, pork, and beef can often be thrown directly on the grill without any seasoning — or with just a pinch of salt and pepper — and taste amazing. Many steaks — especially skirt, flank, and similar cuts — as well as pork and chicken, can be immensely improved with a little creativity and … Continue reading The secrets of marinating mouthwatering meat

Photo by All Bong on Unsplash. 7 books that helped me figure out how to be a better leader as ButcherBox has grown

As ButcherBox has evolved over the past couple of years, one area that I’ve had to work on personally is my development as a leader. My role, however, changed quite a bit from the early days of the company when Mike and I were quietly building ButcherBox out of Soldier Design‘s Harvard Square offices. Now, we … Continue reading 7 books that helped me figure out how to be a better leader as ButcherBox has grown

dave-sinnick Dave Sinick – Paleo as the driving force for a quality business and life
  • August 8, 2017
  • Profiles
  • Dennis Keohane

This week, we interview Dave Sinick, the CEO of PaleoHacks, a multimedia platform for experts and those interested in eating better to share their advice, recipes, and other best practices for living your best life. Dave is a driving force in making PaleoHacks the go-to source for a those fully entrenched in the Paleo lifestyle as … Continue reading Dave Sinick – Paleo as the driving force for a quality business and life

DSC09765-1024x680 The possibilities — good and bad — with Amazon’s entry into the grass-fed industry

A report from Reuters revealed that this past week, e-commerce giant Amazon met — somewhat secretly — with a collection of grass-fed and organic beef farmers to look into becoming a larger player in connecting the grass-fed industry with consumers. According to New Food Economy, Amazon’s interest in meeting with a small group of the … Continue reading The possibilities — good and bad — with Amazon’s entry into the grass-fed industry

flankSteak1 Don’t ruin your steak by cutting it wrong

Obviously, we love a great steak as much as anyone. And there is nothing we dislike more than when a simple mistake ruins a fantastic, tender steak. So as a bit of public service, we want to make sure that you are aware of one of the most common errors that can transform a melt-in-your-mouth … Continue reading Don’t ruin your steak by cutting it wrong

mark-sisson Mark Sisson on living a well-balanced, healthy, and active life

Mark Sisson is not only a leading voice on how to eat healthy foods and maintain peak athletic performance, but he is the embodiment of what better living is really all about. At age 63, Mark is able to balance family, business, pleasure, and an active lifestyle better than anyone we’ve ever met. And he doesn’t … Continue reading Mark Sisson on living a well-balanced, healthy, and active life

Mike Filbey (left) and Mike Salguero (right). 6 things I’ve learned by being a co-founder twice by age 26

I usually like to keep my business life separate from my personal life, but for some reason, I recently felt compelled to share a quick update on life and work on Facebook. The response has been great, so I thought I’d share with the ButcherBox family as well. In the last four years, I’ve experienced … Continue reading 6 things I’ve learned by being a co-founder twice by age 26

The growing ButcherBox team. Now comes the hard part: Developing hierarchy in a growth stage startup

One surprise that you discover when running a business is that success leads to new stages of growth. It is during these moments of scaling an organization that you realize that you need to completely rethink the strategies that got you there. Often, companies need to be transformed into something wholly different from what they … Continue reading Now comes the hard part: Developing hierarchy in a growth stage startup

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