Butchering meat is a delicate skill that is usually assumed to be learned in culinary school or passed down from
Ingredients:20 (pieces) short ribs4 onions, ¼ inch dice1 bunch celery, ¼ inch dice6 carrots, ¼ inch dice1 bunch each sage,
Ingredients:1½ lbs. Raley’s Beef tri tip, sirloin or London broil California Raised, USDA Choice1 firm but ripe avocado, pitted and
Ingredients:2 pounds beef brisket (“first cut” or “flat cut”)¼ teaspoon pepper¼ teaspoon salt1 tablespoon olive oil, divided2 medium carrots, medium
