7 Online Butchers That Bring Quality Meat to Your …
It’s easy to wax poetic about buying meat from a sustainable source when you live close to a local butcher shop that cuts down whole, local animals every day. But what if such a spot isn’t accessible? Or, for that matter, what if you just don’t feel like going to another store after your trip to the market? There’s only so much time in a day, especially when it’d be nice to eat dinner before 10 p.m. Good news: Some of the best meat in the country is available for delivery straight to your door. Here are seven online butchers that we love, with the cuts you should be buying from them.
Photo by Chelsie Craig
Kurobuta heritage pigs are grown for flavor, and the breed’s high quantity of fat promises a juicy finish. ($17, approx. 5 oz.)
Photo by Chelsie Craig
Heritage Foods is an online butcher known for heirloom breeds: Think Red Wattle prosciutto or these mildly gamey Dorset Horn chops. ($120 for eight chops, approx. 8 oz. each)
Photo by Chelsie Craig
This deeply marbled beef is a breed of Japanese Wagyu cattle by way of Texas. ($50, approx. 14 oz.)
Photo by Chelsie Craig
California butcher Belcampo provides in-depth info about how its grass-fed animals are raised and processed. ($25, approx.2.3 lb. on Goldbely)
The fat cap like one on these 1 ½-inch Porterhouse steaks is rare to find at the grocery store. These cattle from Silver Fern Farms are raised in the green pastures of New Zealand, producing a robust, grassy flavor. ($248 for eight 22 oz.-steaks on Marx Foods)
Buy from online butchers, then make these:
76 of Our Best Steak Recipes, from Rib Eye to Skirt Steak, Fajitas to Skewers
This recipe works with all cuts of steak from ribeye to round, but you don’t have to stop at beef. Your pork chops and chicken thighs could use a little buttery pan sauce, too.
You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Photo by Alex Lau, Food Styling by Anna Billingskog
We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.
51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.
A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of BA’s Best, a collection of our essential recipes. Watch the step-by-step video here.
Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.
Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.
For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.
With a steak this thick, you need to season liberally; when chef Bobby Flay demonstrated for us, the surface of the meat was virtually white from salt.
To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).
Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.
Ted Cavanaugh
Alex Lau
Alex Lau
Christopher Testani
Alex Lau
Alex Lau
Peden + Munk
Christina Holmes
All products featured on Bonappetit.com are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
