The Butcher Block - Fresh Fork Market

Guide to Making a Great Burger

Chefs and meat heads everywhere argue about forming the best burger. The argument stems from tenderness. We all agree we want tenderness. The problem is some consider tenderness the ability for the burger to break apart in your mouth. I, on the other hand, believe tenderness is related to moisture retention and a slightly chewy…

Spareribs vs Baby Back

Just to be clear, baby back ribs don’t come from baby hogs. I, and most of the butchers I know, prefer a spare rib to a baby back. The spare rib bones are spaced further apart and have more meat and fat between them. On a hog, the rib cage starts at the spine (top…

How to Prepare a Smoked Ham

Your ham (if you ordered one) is already cooked. It has been fully smoked over hickory wood chips, so all you need to do is reheat your ham to an internal temperature of 150 to 160 degrees. Depending on what cut you have, carving it will be slightly different. The shank portion is the one that is pointed at one end. This…

Grass-Fed Beef

OK, no beating around the bush here. If you like your beef cooked well, just throw this meat out now. It’s not meant to be enjoyed well done. Steaks should be medium at most; roasts cooked slow with moisture; and ground is A‐OK dark pink in the middle and juicy. The meat is slightly sweet, lean and has a very natural…

Cooking a grassfed beef steak

Get your grill hot. Real hot. Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do. Salt will pull the moisture out of the steak. Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil. Put your…