As Homestead Meats introduces online ordering and local delivery through Mercato, we share our thoughts about the future of grocery shopping and our love of face-to-face interaction. If you know me, you’re aware that I’m the last person who would ever purchase food through an app. I like to conduct business the old-fashioned way. I prefer face-to-face interaction. In fact, my idea of the perfect shopping environment is a farmers market, where I can see the products in front o

Using the whole beef, head to tail, is gratifying and reveals hidden culinary treasures Learn about ox tail, beef cheek, hanger steak and other cuts that are less familiar to the American palate but oh, so good. I find so much beauty in my work, beauty and awe. Usually, it will show itself to me in the small things, the little details that present themselves to me elegantly in colors, shapes and textures. I see them every day and it is inspiring. That is how, for example, co

What are the practices behind those chicken parts you're pulling out of the cooler at the supermarket? We've got the scoop, plus tips on how to find a more flavorful, healthful, ethical variety. Americans are consuming more chicken than ever—a projected 91.7 pounds per capita in 2017, according to the US Department of Agriculture.  It’s likely that your nearby supermarket dedicates more space to chickens than beef or pork, and offers a promotion nearly every week on different

In this 3-minute video, I answer common customer questions about meat and life as a butcher.

Food culture, the animals we eat, and the positive, lasting effects of our food experiences. When I was a boy growing up in Israel, sometimes my dad would take me along to his office. For lunch, we would sit in a small restaurant that served the most amazing beef lung stew. That’s right, tender spongy pieces of lung. At the end of the day, we would visit a stand with many skewers lying over a long grill filled with glowing charcoals. My dad would point at a few skewers and th

What is the rib eye steak? Where is it? Why does it taste so good, and why is it expensive? Let's learn about the rib eye steak. To do so, join me for a walk through the luxurious “Thirteen Ribs Boulevard” in a side of beef.  We count the ribs starting from the front end of the cow (the neck), all the way to the 13th and final rib, where the loin begins. As with any fancy boulevard, one can always find side streets nearby that will be more affordable, though no less charming.