authentic stories from the frontlines of grass-fed
Chili Cooking chili for hundreds or just your family, we have an (almost) award-winning recipe

Recently, ButcherBox took part in the tenth annual Harvard Square chili cook-off.  The degree of difficulty was high. Cooking for large crowds — especially in restaurant settings — is always a challenge. It’s not unlike cooking for friends and family at home; only, you multiply that experience exponentially and the diners are far less forgiving. When … Continue reading Cooking chili for hundreds or just your family, we have an (almost) award-winning recipe

Cow and bull in love Sex and meat: Is grass-fed beef an aphrodisiac?

Oysters. Brazil nuts. Pomegranates. Chocolate. For millennia, these foods have been popular not only due to their rich flavors but also for their supposed power as aphrodisiacs. In the traditions of ancient tribes, advanced civilizations, and modern humans — especially magazine editors prepping February Valentine’s Day editions — there exist certain foods that can create, … Continue reading Sex and meat: Is grass-fed beef an aphrodisiac?

Wine with Steak Grilled ribeye beef steak with red wine, herbs and spices on wooden table Wine with steak: Finding the perfect pairing

There are plenty of reasons why red wine pairs so well with a delicious steak. Some are cultural, some are even scientific, but for most people, the perfection of this pairing comes down to the magic it performs on our palate. I love pairing wine with steak. And, honestly, nothing brings out the beefy characteristics … Continue reading Wine with steak: Finding the perfect pairing

diana-rodgers-paleo This dietitian says eat MORE meat

Have you recently reduced your meat intake or swapped red meat for more chicken or fish? Let’s face it, there is a public debate going on right now about meat. There are many messages out there these days that feed us an array of conflicting information. You don’t have to search hard to find someone … Continue reading This dietitian says eat MORE meat

TestKitchenYankel Building a ButcherBox test kitchen and content studio

The media arm of ButcherBox is currently undergoing some major upgrades. In the back of an old, nondescript building in Peabody, a city north of Boston, a test kitchen and studio is slowly emerging in a space that was, until a couple of months ago, a desolate warehouse filled with long-forgotten antiques. The test kitchen, a project overseen by … Continue reading Building a ButcherBox test kitchen and content studio

Chef Yankel's Mole coulotte Don’t be fooled by the fancy name, coulotte is a cut everyone can enjoy

A hidden delight of being a ButcherBox member is the monthly unpacking. As proof, check out one of the hundreds of videos people have posted online of them opening and discovering the cuts included in each month’s shipment. One of the reasons the unboxing can be so exciting is that each month we include unique, difficult to find, … Continue reading Don’t be fooled by the fancy name, coulotte is a cut everyone can enjoy

jarbuckle2 The way to happy, healthy pigs: The secrets of pasture-raising

Here at Singing Prairie Farm, one question consistently arises during conversations about our pasture-raised pigs. That question, in one form or another, is, “Is it reasonable for a pig to graze like a cow — and eat mostly grass — for the bulk of its nutrition?” The short answer to this query is “no.” But, digging … Continue reading The way to happy, healthy pigs: The secrets of pasture-raising

MikeBW Choose the right stakeholders: Why we never took outside investment

There are lots of different stakeholders involved in ButcherBox that play crucial roles in bringing delicious steaks or pasture-raised bacon to your plate. There’s the farmer. There are the facilities that are cutting the meat into individual steaks. There is our growing number of employees, and there are all our members — whom we consider … Continue reading Choose the right stakeholders: Why we never took outside investment

ButcherBox Chef Yankel Polak. Chefs and health: How to truly eat well

One challenging aspect of finding a career that you love can be, sometimes, loving it too much. This is especially true for chefs. The reasons I became a chef are quite simple: I love good food, and I love cooking and creating amazing meals. This is true for a vast majority of chefs. It is quite likely … Continue reading Chefs and health: How to truly eat well

Cassy Joy Garcia (Photo Credit: Jana Williams) A chat with Cassy Joy Garcia, the force behind Fed and Fit
  • January 17, 2018
  • Profiles
  • Dennis Keohane

Cassy Joy Garcia is a truly inspirational entrepreneur.  Talking with her recently, Cassy’s exuberance and passion for Fed and Fit —the healthy eating and mindset project she founded — and more importantly, life in general, was apparent within moments of starting our discussion. Cassy has been blogging about living a happy, healthy life since 2011. In her early … Continue reading A chat with Cassy Joy Garcia, the force behind Fed and Fit

Photo by Viktor Forgacs on Unsplash Does grass-fed beef make you feel better?

There are numerous benefits to eating grass-fed meat that we have discovered or learned about over the years. Beef from cattle raised and finished on grass — and some types of forage — is better for you mainly because the animal’s diet is healthier, as opposed to cattle which eat mostly corn and grain-based feed.  Additionally, cows that are … Continue reading Does grass-fed beef make you feel better?

Aniela and Jerzy Gregorek. The Knowing Diet: What the French, the Japanese, and The Happy Body practitioners have in common

This is a guest post from ButcherBox influencers Aniela and Jerzy Gregorek, developers of The Happy Body. Aniela and Jerzy came to the U.S. from Poland in 1986 as political refugees during the Solidarity Movement. As a professional athlete, Aniela has won five World Weightlifting Championships and established six world records. Jerzy has won four World Weightlifting … Continue reading The Knowing Diet: What the French, the Japanese, and The Happy Body practitioners have in common

British Beef Flat Iron steak on cutting board and straw, onion Flat iron steak – A relatively new restaurant favorite that’s delicious and tender

Flat iron steak is another cut of beef that not only has an interesting history — similar to the Denver steak — but is also somewhat challenging to find. Unlike the Denver steak — which is quite rare at both butcher shops and steakhouses — flat iron steak is a quite popular on the menus of restaurants in … Continue reading Flat iron steak – A relatively new restaurant favorite that’s delicious and tender

Photo by Dylan Collette on Unsplash. The rickety bus hits an unexpected bump – Dealing with a startup’s first, major problem

There is an analogy that I tend to use to describe to people what it’s like to build startups. For those who haven’t been involved in early-stage businesses, I explain the experience by comparing it to an uncharted adventure.   I start by telling the story of how when you start a company, it’s like you … Continue reading The rickety bus hits an unexpected bump – Dealing with a startup’s first, major problem

TriTip East Coast, West Coast beef about…steak tips?

On a family trip to Lake Tahoe in California many moons ago, I was given the responsibility of picking up the meat for an impending afternoon barbecue. At the butcher counter of a local supermarket, I ran up against some unexpected difficulty as I tried to accomplish my task.  Searching the pre-wrapped cuts of steak … Continue reading East Coast, West Coast beef about…steak tips?

1 2 3 4