Give the omnivore in your life a crash course on whole animal butchery! Our new Whole Animal Card invites you to delve through each layer of a steer or pig, selecting one cut from each section of the animal. This gift card is the perfect stocking stuffer for the meat lovers in your life. Help them branch out from their usual chops and maybe learn a thing of two from our Whole Animal Butcher in the process!
From nose to toes, our butchers break down whole animals, doing their best to eliminate waste along the way. This approach offers many benefits, the most important of which is sustainability. Farmers don’t just raise pork chops and brisket, they raise whole pigs and steers. Using the entire animal creates less food waste and helps us build a more sustainable food system overall. Additionally, ordering a whole entire animal directly from a farm provides a more transparent supply chain: we know exactly where the meat is coming from. We choose the farms we work with based on quality, humane handling practices, and commitment to sustainable land use. We can guarantee that each animal we break down lives up to these standards. Not least of all, whole animal butchery offers a great deal of variety! Our Whole Animal Card is a passport to exploring each subprimal layer of a steer or pig. For pork, you can try one cut each of the shoulder, loin, belly, and ham. Our steer card includes one cut of chuck, brisket & shank, plate, rib, short loin, sirloin, and round.
Delicious from top to bottom, these steers and pigs are pasture-raised and ready to show you the range and importance of local, grass-fed whole animal butcher. At $100 – $150 per card, this gift is a great value that won’t steer you wrong! These are available for purchase in-store, and you can buy them online!
If you’ve ever stopped by our Whole Animal Butchery counter you may have noticed various animal heads, soap and candles made out of fat, and even jerky specifically for the canine in your life. If it’s not clear by now, we don’t like to let any part of the animal go to waste. In other words, the beauty of a by-product is in the eye of the beholder. Which brings us to chicken feet – the superfood you won’t likely see on the cover of any magazines.
If you have heard of any of the health benefits of bone broth, then you might easily understand why chicken feet are a secret weapon. Unlike other animal bones, chicken feet contain joints and are comprised of tendons and cartilage as well as bone. Chicken feet are chock full of collagen and trace minerals which are readily available to the body when cooked down in a stock. Take home a few and add them to your next pot of stock for an added golden color, rich texture, and of course substantial health benefit.
And if soups and stocks aren’t your thing, Provision’s butcher Demecia gave us a tip from her grandma – roast them in the oven and suck the collagen off yourself! (And for the truly curious, but totally uninspired chef – maybe just head to Chinatown for dim sum and order the Phoenix claws.)
In celebration of our month-long goat special at the Butcher’s counter, we’ve put together a seasonally inspired recipe comprised of ingredients that can all be found in our shop!
Braised Goat with Sunchoke Mashed Potatoes This recipe serves up to 4 people
Braised Goat Ingredients: 2 lbs. of goat for braising (speak to your butcher for recommendations), allow to come to room temperature Mire poix (2 large carrots, 1 large onion, 1 celery stalk) 1 bay leaf 5 large garlic cloves – smashed 1 sprig of rosemary 1 qt of GG housemade chicken stock Salt & pepper – enough to liberally season the full cut of meat (5-10 minutes before cookin Fresh parsley – optional for garnish
Preheat your oven to 325°F.
Heat a cast iron skillet, roasting pan or dutch oven until it is smoking hot on the stove top.
Add 3 tablespoons of high heat oil of your choice (e.g. grapeseed oil or coconut oil).
Brown the meat (already seasoned with salt and pepper). Once you have a rich dark brown crust, remove and place to the side.
Add the mire poix and rosemary, allow to sweat (approximately 8-10 minutes), stirring occasionally.
Pour in chicken stock, allowing it to deglaze and reduce by one third.
Nestle the meat into the braising liquid and cover (if you’re using a roasting pan or skillet, seal tightly with aluminum foil)
Transfer into the oven.
After 2 hours check for tenderness– should be fork tender. If not return to the oven and check periodically.
Once tender, remove the meat and shred using two forks to pull apart the meat.
Puree the braising liquid and veggies, using an immersion blender, or transferring to a food processor.
Mix together the braised meat and pureed vegetables and place in a serving dish of your choice.
Sunchoke Mashed Potatoes Ingredients:
Salt, as needed
1 1/4 lbs sunchokes
1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
1 Tbsp butter
Pepper, as needed
Fill a large saucepan with salted water.
Peel the sunchokes, then cut them into 1-in pieces. As you work, place the peeled sunchokes into the water to prevent browning.
Add the potatoes to the saucepan and bring the mixture to a rolling boil.
Reduce the heat to medium, and allow the sunchokes and potatoes to cook together until fork-tender, about 12 minutes.
Remove the mixture from the heat and drain thoroughly. Transfer the vegetables to a food processor. Add the butter, then puree the mixture until smooth and free of lumps. (This can also be done by hand with a potato masher).
Taste and season with salt and pepper, as desired. Hold warm or gently reheat before serving.
This dish pairs well with a sauteed green such as fresh spigarello and NY Shuk Harissa with preserved lemon!
We checked in with our Head Butcher, Lena Diaz to see how she would go about roasting one of her favorite cuts – the Pork Butt a.k.a. Boston Butt. Her biggest tip is to allow the meat to roast slowly. With a recipe this simple, you don’t have to make a day of it, but you will enjoy the aromas from the morning until the time you finally get to dig in at night!
One 8-10lb pork butt
Handful of toasted coriander seeds
Handful of toasted fennel seeds
4 cloves fresh garlic, pressed in a morter & pestle, or chopped finely
Salt a generous amount, this is a large cut of meat after all!
Alternately- If you’d rather get more creative you can also just clean out your spice rack. Make sure to toast any whole spices to make the most out of their aromatic qualities and of course use plenty of salt to rub!
Directions: The Night Before
1. Season your Roast
Rub the pork butt liberally with the toasted seeds, garlic, and salt. Add a dash of cinnamon all over the butt. Place the cut in a casserole dish and leave overnight.
2. Remove roast from refrigerator and let it rest until it reaches room temp.
3. Preheat your oven to 250 degrees, about 15 minutes.
4. When both the oven and the roast are ready, place the casserole dish in the oven, uncovered.
5. Roast for approximately 8 hours, checking for tenderness periodically.
6. When the roast is fork tender you may remove it from the oven.
7. (Optional) If the roast needs a little extra color on the exterior, you can raise the oven temp to 450 degrees and let it roast for up to an additional 15 minutes.
Let it stand for a few minutes and then enjoy alongside roast vegetables and a glass of wine!