Eat Good Meat, Save the Planet: Behind the Scenes at Your Local Butcher

Concerned about climate change? We are, too! Pastured animals are an essential part of regenerating our soil. Soil regeneration combats climate change. This new year we resolve to educate our friends and customers about the virtues of pasture-raised animal husbandry.—Monica & Aaron Rocchino & The Local Butcher Shop Team When you first walk into The Local Butcher Shop, a […]

Eat Good Meat, Save the Planet: A Customer’s Perspective

Concerned about climate change? We are, too! Pastured animals are an essential part of regenerating our soil. Soil regeneration combats climate change. This new year we resolve to educate our friends and customers about the virtues of pasture-raised animal husbandry. —Monica & Aaron Rocchino & The Local Butcher Shop Team Richard Cobeen is a good man to know, especiall...

Eat Good Meat, Save the Planet: The Science

Concerned about climate change? We are, too! Pastured animals are an essential part of regenerating our soil. Soil regeneration combats climate change. This new year we resolve to educate our friends and customers about the virtues of pasture-raised animal husbandry. —Monica & Aaron Rocchino & The Local Butcher Shop Team These days we’re all trying to walk a little ...

Eat Good Meat, Save the Planet: Grass Farming

Concerned about climate change? We are, too! Pastured animals are an essential part of regenerating our soil. Soil regeneration combats climate change. This new year we resolve to educate our friends and customers about the virtues of pasture-raised animal husbandry. —Monica & Aaron Rocchino & The Local Butcher Shop Team Like a lot of ranchers, Loren Poncia has a [&he...

Meatballs in Red Sauce

If you pick up a pack of our house-made beef ricotta meatballs, we recommend making Chef Jason’s red sauce. It’s a simple tomato sauce that comes together easily with stuff you probably have on hand. Simmer the meatballs in the sauce, and serve over hot cooked pasta (we love Baia pasta) or polenta with grated […]

Roasted Spatchcocked Chicken with Preserved Lemon

Spatchcock is a butchery term that refers to splitting open poultry or game birds for cooking. The backbone is removed and the carcass is pushed flat. The benefit to spatchcocking a chicken is faster, more even cooking. I also find it much easier to carve for serving. It’s particularly good for grilling and a great […]

Spring Shepherd’s Pie with Peas & Mint

Two reasons to love Shepherd’s Pie: First, it does not involve rolling out a pie crust; and second, it does involve mashed potatoes. This spring-inspired shepherd’s pie is adapted from Felicity Cloake’s recipe for a very classic version. For a lighter touch, the potatoes are mashed with yogurt and olive oil. (For a dairy free […]

Steamed Chicken Breast, A Revelation

When it comes to chicken, I am firmly in the dark meat camp. Chicken breast are too often dry and rubbery, so I usually avoid the white meat altogether. However, the steam treatment I gave this chicken made it so delicious that I had a difficult time saving the breast for the chicken salad recipe for which […]

Beef, Bean & Bacon Chili

A few of our favorite products come together in a smoky, spicy chili. This particular chili recipe is light on the beans. If you like a beany chili, cook a full pound of beans and add them all to the pot. Serve with sour cream, jalapeños, grated cheese, and tortilla chips. It’s also perfect with our savory […]