The weather is warming up and that means outdoor grilling season is approaching! Whether you're a rookie or a veteran to the grill, it's important to set yourself up for grilling success. Ashley Ryan from Newport Beach Magazine got the scoop from Butchery owners on their top grilling techniques and tricks for the summer Check it out!
Briana Verdugo from Pacific Coast Magazine recently got the scoop from owners Brian & Robert on everything from their farm to case mentality to their continued success in Orange County. Robert & Brian also touched on their preferred purveyors as well as favorite products that are offered at every Orange County location.
Looking for some Easter dinner inspiration? You've come to the right place! Priscilla from She's Cookin' recently stopped by The Butchery and stocked up on quality meats & ingredients for her latest blog post. Take a peek at how she transformed our simple ingredients into a show-stopping holiday presentation!
Think you can eat a 2.8lb tomahawk steak in one hour? Gustavo Arellano from the OC Weekly was up for the challenge. We were able to cook the tomahawk steak to perfection and slice the meat into 12 evenly sliced pieces. Check out the video to see if Gustavo can finish!
Click HERE to watch the video
Last month, the men of The Butchery were joined by writer Katherine Ngyuen from Orange Coast magazine to discuss what makes The Butchery so unique and different from the rest. Robert and Brian discuss why The Butchery is there to help you find the absolute perfect cut of meat depending on the meal you prepare.
Super Bowl LI is right around the corner which means it's time to start stocking up on game day necessities. When we think of game day, we think of chips & dip so rightfully, we had to dish out our favorite beer cheese dip recipe. It just so happens that National Cheese Lover's Day is also around the corner so we found this recipe to be even more appropriate. Enjoy!
This past Friday, the men of The Butchery emerged from behind the cases of meat and stepped in front of the camera during five live segments on KTLA. Reporting from our newest location in Crystal Cove, they gave viewers tips and tricks on everything related to meats for your holiday feasts as well as a brief peek inside our new storefront.
We spent this past Saturday around the bbq at our new Crystal Cove location. We were joined by local purveyors, friends & family as we dished out samples and got to know some of our Newport neighbors. If you weren't able to make it, be sure to check out what you missed!
The holidays are quickly approaching and for most, that means prepping, planning, and executing a huge holiday meal for family and friends. This task is often overwhelming and can impose unnecessary stress. However, we have some great news! The team here at The Butchery is standing by and ready to jump into action to help guide you through the process of selecting your desired meat this holiday season. Here’s a taste of what we will be offering this holiday season along with a couple of our favorite recipes!
In the past month, we've had the pleasure of sharing our passion for high quality meats, artisan cheeses and craft beer with Newport community. After the overwhelming support from the community, we have come to the conclusion that in order to properly have a grand opening, we must have a celebration to go along with it. Check out the details of the big day we have planned!
The internet is full of chefs, food bloggers, and Thanksgiving enthusiasts who all believe that they know the best methods to prepare a Thanksgiving turkey. While all these methods are helpful, the majority of them fail to mention the most important part—choosing the right turkey. However, today is your lucky day because we are here to help!
Writer Anne Marie Panorigan primarily covers restaurant chefs in her On the Line segment in OC Weekly. However, The Butchery’s specialty concept caught her attention. Last week, she had the chance to grill co-owner Brian Smith on everything from stereotypes in the meat industry to the hardest lessons he’s learned in this business.