authentic stories from the frontlines of grass-fed
Denver steak The Denver steak: An American innovation

While discoveries in centuries-old industries are exceedingly rare, they do still occur from time to time. Witness the Denver steak, a uniquely American, and rather “new” cut of meat that, if you are lucky, you can find on the menu at some of the best purveyors of meat across the country. (The Denver steak is also a … Continue reading The Denver steak: An American innovation

Grunge watercolour painting of cows grazing in a field with rura The stories we tell: Foundational motivations can evolve with a company

A little more than two years ago, we started ButcherBox in the offices of a friend’s Cambridge creative agency. We have grown exponentially since then — we now have more than 25 employees in Harvard Square and elsewhere across the country. Proudly, we still haven’t had to take any money from venture capitalists or other … Continue reading The stories we tell: Foundational motivations can evolve with a company

Photo by Clem Onojeghuo on Unsplash Music: The key ingredient in our kitchens

Anyone who considers themselves a cook — whether that be a master chef or a harried mom making dinner for a family of six — has more than a few kitchen idiosyncrasies. It may be a favorite knife, a certain cutting board that has been passed down through generations of family cooks, or a habit … Continue reading Music: The key ingredient in our kitchens

British Beef Flat Iron steak on cutting board and straw, onion 4 benefits of ButcherBox – A customer review of the box
  • November 17, 2017
  • Voices
  • admin

From time to time we enjoy having guest blog posts here at Roam. However, these guest bloggers, as well as their thoughts and opinions, are not representative of ButcherBox. Here is a post from Dan Scalco, the founder and director of growth at Digitalux and a ButcherBox customer. Meat. For most, it’s a key part of … Continue reading 4 benefits of ButcherBox – A customer review of the box

pig2 Inspirational farming in America: Polyface Farms

Working with ButcherBox has enabled our farm, Singing Prairie Farm, to provide sausage from pigs we raise to more people than we could have imagined. As ButcherBox has exploded with popularity, the demand for our products has created an opportunity for us to source meat from other family farms that share our strict standards. We … Continue reading Inspirational farming in America: Polyface Farms

Desert Seeking a solution to food deserts and poor nutrition

While living in a secluded section of Vermont for a few years in college, I spent a frequent amount of time in two areas in the state, the Green Mountains and the Valley of Vermont, that are at least a 30 minutes journey — or much more depending on road conditions and weather — to … Continue reading Seeking a solution to food deserts and poor nutrition

The view from our outdoor kitchen. How ButcherBox — and our fantastic chef — pulled of a fall farm dinner in New England

Early last month, on a surprisingly mild October evening outside of Boston, ButcherBox held a farm dinner for some of its most loyal Boston-area customers. The food and conversation were both fantastic that night, as was everything that went on behind the scenes. One secret we have not yet shared from that night was how … Continue reading How ButcherBox — and our fantastic chef — pulled of a fall farm dinner in New England

Jessica Beacom and Stacie Hassing. Jessica Beacom and Stacie Hassing – A chat with the Real Food Dietitians
  • November 2, 2017
  • Profiles
  • Dennis Keohane

Jessica Beacom and Stacie Hassing, are the Real Food Dietitians, registered dietitian nutritionists who have built an incredibly resource-full platform to share their nutrition insights as well as healthy recipes for everyday life. They hold Bachelors of Science in Nutrition and Dietetics degrees. Jess received hers from Montana State University-Bozeman, and Stacie’s is from the … Continue reading Jessica Beacom and Stacie Hassing – A chat with the Real Food Dietitians

Photo by Antonio Barroro on Unsplash Sweet meats: Bacon candy?

Like most everyone who enjoys a little treat now and then, we here at ButcherBox have a bit of a sweet tooth. It might be a bit odd to hand out candied bacon — or, pig candy as it’s known in different parts of the country — to the kiddos who come to your door … Continue reading Sweet meats: Bacon candy?

CustomersEating Our Customers’ Company – Selling a product you love and watching new customers become equally passionate
  • October 23, 2017
  • Voices
  • Michael O'Connor

Congratulations! Your order is complete. You will receive an email with tracking confirmation and a second reminder email when your box ships. We ship Monday through Wednesday and our boxes typically arrive on Thursday or Friday. The meat can stay fresh on your doorsteps for up to 12 hours. Please add support@butcherbox.com to your email … Continue reading Our Customers’ Company – Selling a product you love and watching new customers become equally passionate

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

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