Easter Ordering, Plus Tips for Preparing Leg of Lamb and Ham

Posted on April 06, 2017 by Don Roden | 0 comments

Easter ordering at The Organic Butcher is underway. Be sure to place your orders by April 12th to ensure availability. You may use our online order form or call us at 703-790-8300.  

Seasonal favorites on the menu this year are:

LAMB
Bone-In Leg of Lamb $12.99/lb.
Boneless Leg of Lamb $13.99/lb. (up to 6 lb.)
Semi-Boneless Leg of Lamb (shank and aitch bone removed) $13.99/lb. (Average 6lb.)
Frenched Lamb Rack $26.99/lb. (8 ribs per rack, 1.75 lb. avg.)
Lamb Shank $8.99/lb. (Average 1.5lb.)

PORK
Spiral Sliced Semi-Boneless Ham $8.99/lb. (8-10lb.)
Bone-in Smoked Heritage Ham $9.99/lb.
Berkshire Fresh Ham (uncooked and uncured) $7.99/lb.
Berkshire Boneless Pork Loin $12.99/lb.
Berkshire Pork Rack (up to 10 bones per rack) $14.99/lb. (1/2-3/4lb. per rib)

BEEF
Beef Tenderloin $33.99/lb. (whole tenderloin averages 4-5lb.)
Standing Rib Roast $19.99/lb.

Some tips to help make your holiday perfect:

Leg of Lamb
A large piece of meat like leg of lamb can be daunting if you have never cooked one before. But rest assured, it pretty much takes care of itself once you pop it in the oven. The trick is to season it well and bring it to room temperature before cooking. This will allow the meat to cook evenly from the edge to the center.
Follow this beautiful recipe from Food52 and you'll be sure to knock it out of the park on your first try.

Serves 8 to 10

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • garlic cloves
  • teaspoon coriander
  • teaspoons sumac
  • 1/2 teaspoon cayenne
  • tablespoons smoked paprika
  • tablespoon salt
  • teaspoons black pepper
  • teaspoons cumin
  • One 6 to 8 pound semi-boneless leg of lamb
    1. Pulse everything (except for the lamb) in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight.
    2. The next day, remove the lamb from the fridge and wipe excess marinade off. Place it in a deep roasting pan and allow it to sit out of the fridge for about 45 minutes to bring it up to room temperature.
    3. While it rests, heat your oven to 450° F.
    4. Roast the lamb for 15 minutes, then drop the temperature down to 325° F and roast until a meat thermometer reads 135 to 140°, about 1 to 1 1/2 hours.
    5. Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes before carving.

      Want to keep your ham juicy and moist? Then follow the instructions for reheating a fully cooked ham below and you'll never eat dry ham again.
      Slow Cooker Method for Heating Ham
      Hams emerge very moist and tender from the slow cooker. Place the ham in the cooker and add about 1 cup of water. Cover and cook on low for 4-6 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil, watching carefully, until glaze is cooked.

      Oven Method
      The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325°F for 8-10 minutes per pound, until a meat thermometer registers 140°F. Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished.

      Spiral Sliced Hams
      These hams are delicious cold, but to reheat them, place the ham (cut-side-down) on heavy-duty aluminum foil and wrap it tightly. Bake in a preheated 325°F oven for 10-14 minutes per pound, or until a meat thermometer registers 140°F. Remove from oven and let sit for 10 minutes before serving. 

      Posted in Beef, Berkshire Pork, Cooking Instructions, Easter, Ham, Lamb, Pasture-Raised, Pork, Recipes

      Four Winning Snacks for Watching the Final Four

      Posted on March 28, 2017 by Don Roden | 0 comments

      Congrats to everyone who joined and is playing along with us on our ESPN March Madness Challenge. It's been an interesting one.

      Continue Reading

      Posted in

      Corned Beef Friday Evening. Corned Beef Hash Saturday Morning.

      Posted on March 09, 2017 by Don Roden | 0 comments

      St. Patrick's Day is fast approaching. We've begun our annual brisket curing and they are ready for pre-order! You can pick them up anytime between now and March 17th. We vacuum seal each brisket so they will continue to cure until opened.

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      Posted in Brisket, Corned Beef, Cured Meats, Gluten-Free, Home-Curing, Paleo, St. Patrick's Day

      Hickory Maple Brined Berkshire Pork Chops

      Posted on November 10, 2016 by Don Roden | 0 comments

      Falling Bark Farm’s local, hand-crafted Hickory Maple Syrup is the perfect accompaniment for our Heritage Breed Berkshire Pork Chops. Berkshire is to pork what Kobe is to beef.

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      Posted in Berkshire Pork, Pasture-Raised, Pork, Recipes

      Our Top 5 Favorite Items to Throw on the Grill

      Posted on May 26, 2016 by Don Roden | 0 comments

      Summer officially kicks off this weekend. There's nothing more American (except Fourth of July) than Memorial Day Weekend when grills fire up across the country "from sea to shining sea." 

      Around this time every year, more and more customers inquire about our favorite items to grill. We thought we'd put together a short list of our top 5 grilling picks. In no particular order, they are as follows:

      1. Pork Ribs


      Pork ribs are the ultimate BBQ staple. We carry both Baby Back and St. Louis Style ribs. Don't know the difference? Check out our previous article on the subject. To get pork ribs nice and tender, remember the two words "slow" and "low." Be patient and you will be rewarded with meat that is fall-off-the-bone delicious.

      2. Custom Burger Blends

      Up your flavor quotient by blending several different cuts together. The combinations are limitless. For more guidance on creating the juiciest burger ever, check out this article.

      3. Ribeye Steak

      Due to the ribeye's high-fat content, it is an amazingly rich and decadent cut of meat that grills up perfectly. We like them medium-rare and with nothing but a splash of olive oil and a generous sprinkling of salt. 

      4. Berkshire Pork Chops

      The Berkshire Pork Chops are the grand-daddy of all pork chops. They are heavily marbled and were bred especially for the King of England. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. These are sure to go over well at any cookout — just make sure your guests are worthy!

      5. Bone-in, Skin-on Chicken Thighs & Breasts

      Chicken, especially conventional chicken from the grocery store, can seem mundane and bland. But our local, free-range birds are a whole different story. They are flavorful, incredibly moist and easy to cook. We recommend marinating thighs and breasts overnight in our brand new, house-made Poblano Tomatillo Lemongrass marinade then tossing them on the grill. You'll love the zesty and bright flavor this mixture gives to the chicken.

      Ask us about our wide selection of spices, rubs, marinades and sauces. We also carry all the grilling and Big Green Egg accessories you will need to kick-off the summer season with gusto!  

      Posted in BBQ, Beef, Berkshire Pork, Big Green Egg, Butcher Shop Rubs, Chicken, Dizzy Pig, Free Range, Grass-Fed, Grilling, Local, Marinade, Pasture-Raised, Pork, Poultry, Ribs, Wagyu

      Delight Your Valentine with these Perfect Pairings

      Posted on February 09, 2016 by Don Roden | 0 comments

      You and your Valentine make an outstanding couple. Likewise, the ingredients in the following recipes can certainly stand alone, but when brought together make for one stellar dish. 

      STEAK + FOIS GRAS 
      This is a marriage made in heaven between the richness of the fois gras and the savoriness of a perfectly cooked steak. You will not be disappointed. Try Hangar for a variation on the usual filet.

      Tournedos Rossini from NYT Cooking


      SCALLOPS + BACON
      Sometimes the obvious choice is right under your nose. This pairing has been around forever, but is so simple we usually dismiss it. The sweetness of the scallops and the smokiness of the bacon were made for each other.

      Bacon Wrapped Scallops from Primal Palate


      CHICKEN + WINE
      We know what you are thinking, "chicken for a special occasion?!" But you need to trust the French. The French know love. Slow braising a succulent, free-range chicken in a good red wine and brandy transforms this dish into something seriously seductive.

      Coq au Vin from the Barefoot Contessa


      FILET + LOBSTER
      This pairing is a classic, like red lipstick and a crisp white dress shirt. This is by far our most popular order every Valentine's Day. Any why not? It's straightforward and luxurious, plus a breeze to prepare. Both the filet and lobster tail can be tossed on the grill and done in a jiffy. This is low-maintenance perfection.

      To take this pairing to the next level, top both with a rich herbed butter.
      Herbed Butter Recipe from the Kitchn


      The Organic Butcher has everything you need to create the perfect Valentine dinner. We are happy to suggest wine pairings and have a wide selection of cheeses and chocolates.

      Posted in aphrodisiac, Beef, Dinner, Filet, Free Range, Grass-Fed, Grilling, Holiday Items, langoustine, lobster, New York Strip Steak, Pasture-Raised, Recipes, scallops, Valentine's Day, Wagyu

      Burgers: Create Your Own Custom Grinds for Super Bowl

      Posted on January 30, 2016 by Don Roden | 0 comments

      Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.

      There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.

      The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.

      Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations. 


      One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!

      Husk's Famous Cheeseburger

      Ingredients (makes enough for 10 cheeseburgers)

       For the special sauce

      • 1 3/4 cups mayonnaise
      • 1 1/4 cups yellow mustard
      • 5 tablespoons ketchup
      • 1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice
      • 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
      •  grated zest (use a Microplane) and juice of 1 lemon
      • 1 tablespoon hot sauce
      •  Kosher salt and freshly ground black pepper to taste
      • 2 tablespoons pepper vinegar

       For the cheeseburgers

      • Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon
      • 3 tablespoons unsalted butter, at room temperature
      • 10 burger buns, preferably potato rolls
      • 1 cup white onion, shaved
      • 20 slices American cheese
      • 50 Bread and Butter pickles

       

      Directions

      For the sauce:

      1. Combine all of the ingredients in a large container and stir together to blend well.
      2. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

      For the cheeseburgers:

      1. Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties).
      2. If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
      3. Generously butter the tops and bottoms of the buns.
      4. Toast on a griddle until nice and golden brown. Reserve.
      5. Heat grill or two 12-inch cast-iron skillets until as hot as possible.
      6. Divide the patties between the two hot pans.
      7. When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness.
      8. Place the onion slices on 10 of the patties.
      9. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds.
      10. Stack the non-onion patties on top of the onion patties. Remove from the heat.
      11. Smear both sides of the buns with special sauce.
      12. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

       

      Posted in Beef, Big Green Egg, Brisket, Flank Steak, Grass-Fed, Grilling, New York Strip Steak, Pasture-Raised, Recipes, Super Bowl, Wagyu

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