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The Butcher’s Guide

Cuts, cooking methods, internal temperatures, and straight answers — so you can leave the counter confident.

Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

American Wagyu New York Strip
American Wagyu Tri-Tips
Bison Ribeye
Bravette Steak
Burger Method
Delmonico Rich Rib Cut
Denver Steak Shoulder Cut With Marbling
Elk Tenderloin
Flank
Flatiron Steak
Japanese Wagyu
Prime Chuck Roast
Prime Rib – The Rib Roast
Prime Steak Tips
Roast Method
Short Rib Method
Steakhouse Cooking Method
Stuffed Chicken Breast
Teodora’s Meatballs
Teres Major – Teodora’s Signature Cut
Tri-tip & Picanha
Whole Brisket
Whole Chicken

Guidance Beyond the Cut

Find straightforward answers explained just like we do at the counter.
To Stew, Grill, Pan or Roast?
Grilling Options
Prime Meats and Beef Cuts Guide
Oven Roasting Cooking Times
Why Buying Meat from a Butcher Makes a Difference
Underrated Beef Cuts Worth Discovery
How to Store Meat Properly at Home
Cooking Guide for Specific Steaks
Steak Cooking Guide
A Visual Reference – How Do You Like Your Steak Finished?
Cooking Bacon
Guide to Pork Cuts
Understanding the Whole Steer
A Guide to Beef Cuts
Why Buying Meat from a Butcher Makes a Difference