The main difference between real food, otherwise known as whole food, and the alternative is that the alternative lacks critical vitamins and minerals. The majority of grocery store foods can be considered unnatural because they are heavily processed. When food is made in a factory the composition of the real food ingredients are altered. Nutrients are removed and replaced with artificial ingredients, high doses of sugar, salt, fat, and chemical preservatives.

This is a problem because our bodies require a wide range of nutrients for proper health. The damage that industrial food is doing to our bodies and environment is staggering. It’s nice to know, however, that alternatives do exist.

For many of us meat is a staple for dinner and lunch meals. We’re lovers of chicken, steak, pork chops, lamb chops, and so on. Natural meat is minimally processed and so it does not contain additives. The animals are raised without antibiotics, growth hormones and/or steroids. Skip the fillers! Our prepared meats are made with all-natural, minimally processed cuts from our shop.

You can trust every steak or protein purchased from Butchers Best is top quality. When it comes to real foods and their health benefits, we carry what your body needs to run at its optimal best.

Steve Ford

June 4, 2024

Knowledge Base

healthy, natural

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Butchers Best
125 South Main Street
Newtown, CT 06470

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The post THE HEALTH BENEFITS OF EATING REAL FOOD appeared first on Butchers Best Country Market.

Roasted Leg of Lamb (Boneless)

Boneless leg of lamb is mild in flavor. Finish off it’s tender texture with your favorite Mint Sauce. This is a perfect Easter dish when you’re feeding a crowd. Spring has sprung and we’re beginning hear the rumblings from our outdoor chef’s. Get adventurous and consider reserving an extra roast to cook slow and low on the smoker.

Roasted Leg of Lamb (Boneless)

Recipe by Steve Ford

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

This easy to cook Lamb Recipe is our favorite American story. We love to repeat it every Easter. This is a premium cut of meat, so buy from your trusted source. Special order yours either bone-in or boneless. Butchers Best Country Market serves as your Trusted Voice. Ask all the questions you need to. We're here to help.

Ingredients

• 1, 6 lb Boneless Leg Of Lamb

• 4 Garlic Cloves, minced

• 1 TBSP Olive Oil

• 1 TBSP Fresh Rosemary, chopped

• 1 TBSP Fresh Thyme Leaves, chopped

• 1 TBSP Dijon Mustard

• 1 TBSP Kosher Salt

• 2 Tsp Ground Black Pepper

Directions

• Set the rack to the middle level. Preheat the oven to 450°
• Pat the Lamb dry using paper towels. Using a sharp knife, score the top side of the lamb leg. Make shallow, criss-cross cuts.
• Combine minced garlic, olive oil, chopped Rosemary and Thyme, Dijon, Salt and Pepper
• Place Lamb, fat side up, on a rack in a capable roasting pan. Spread the spiced mixture evenly across the roast. Rub the Garlic mixture thoroughly into the scored cuts.
• Roast the lamb for 15 minutes then turn the heat down to 350°.  Continue roasting until the internal temp reaches 130°
• Once the temp hits that level, remove the lamb from the oven and tent with foil. Let rest for at least 15 minutes before carving.  During the resting stage, the interior of the lamb will climb to 135°-140°. You should now have a perfect medium-rare to medium Lamb Roast, ready to serve.

Notes

• Our Whole American leg of lamb is 10 pounds bone in ready for the oven. After boning out and rolled they weigh 6 pounds
• You can prepare the uncooked lamb a day ahead of time with the herbs and garlic.  Store uncovered in the refrigerator for 24-48 hours.
• Pro Tip #1: When you're ready to cook your Lamb Roast, take the meat out of the fridge about an hour or two before so the meat can reach room temperature. This will help the meat cook evenly and help avoid the outside from burning while the inside is still uncooked.
•  If you want it more on the rare side remove the lamb at 120-125° internal temp.

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Butchers Best Easy Rib Roast

As we wrap up another grateful year I’d like to lay out our no fuss, no muss perfect Rib Roast recipe. I use this at home and it’s a crowd pleaser every time. There are a ton of wonderful preparation instructions out there shared by those we love, cook books and the internet.

We’re Newtown’s Trusted Voice the year through. Butchers Best cuts your portions to preference. We’re taking orders. Stop in before you meet with family. This method will give you more time to spend with guests

We keep it simple with minimal amount of spices. The quality meats you’ll receive from Butchers Best lets the flavor of beef stand out. Salt, pepper and a roasting pan is all you’ll need to turn out a feast of record for those you care for.

Happy Holiday, Steve.

Butchers Best Easy Rib Roast

Recipe by Steve Ford

0.0 from 0 votes

Course: DinnerDifficulty: Easy

We suggest cooking your Rib Roast fat side up, tips down.

Ingredients

• Salt & Pepper to taste

• Rosemary to taste

Directions

• Pre-heat oven to 500 degrees
• Season meat in Baking Dish (Beyond basic ingredients, use your preferred spice mix)
• Place in oven uncovered for 30 minutes
• Turn oven to 200 degrees for 10 min per lb. (Example: 8lb. roast = 1 hr. 20 min.)
• Remove from oven and let stand, covered for 30-40 minutes.
• Finish Temp target = 125 degrees (Ex 8lb roast in for 1hr 40 min. tips down)
  
  

Notes

• We can de-bone your roast for you here at the market. We will provide preparation tips for the specific size of roast you order. Alternately you have the option to experiment with the cook times, numbers and temps by following the suggested step-by-step instructions of the Certified Angus Beef ® test kitchen. https://youtu.be/A2cOC62Ui3o?si=7oIlcoi82d-0KVDW.
  Enjoy!

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How to get truly Thanked-Full

Thanksgiving is just around the corner and the biggest question I get is how to make turkey so the skin is crunchy and seasoned on the outside with fork tenderness in the middle.

There are more cooking methods available than ever. These alternate preparations attempt to impart a flavor profile unique to frying, brining or vacuum sealing.

We just like a good, flavorful turkey with all the fixins to choose from.

The reason our customers special order fresh turkeys from Butchers Best this time of year is the consistent predictable outcome at meal time.

We order our fresh turkey from Round Hill Poultry in Pennsylvania. People love the taste. 

They look as good as they taste because Round Hill cultivates a great breed of turkey.

This printable recipe is simple enough to give you more time to attend to all the other dishes you’re putting on for the day. This simple method has worked for us year in, year out.

If you really wish to spend more time with your guests, pick up a Fresh Turkey. Pop it in the oven. Fill the house with well appreciated aroma’s and attain the rest of your fixings from our neighboring vendor at Phinney’s Local Grocer.

You’ll be lauded as the meal hero to go alongside your badge as the most interesting conversationalist.

We’re still taking orders for this holiday season . Call us at 203-

Happy Thanksgiving, Steve

How to Roast a Turkey

Recipe by Steve Ford

0.0 from 0 votes

Course: DinnerDifficulty: Easy

Servings

12

servings

Cooking time

3

hours 

30

minutes

Resting Time

30

minutes

Total time

4

hours 

Ingredients

• 16 lb Turkey

• 2 Cups, Turkey Broth or Water

• Unsalted Butter, Melted (Optional, for Basting

Directions

• Prepare the Turkey for Roasting- About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit. This takes the chill off the meat, which helps the meat cook faster and more evenly, and it dries out the skin, which promotes browning and crisping.
• Pre-heat the Oven to 450°F- Position an oven rack in the bottom third of your oven. Butchers Best only sells Fresh Turkeys. They are naturally moist and ready to roast straight away. We suggest you to order one early, then pick it up, fresh and ready for cooking.
  (If you're brining a previously frozen turkey, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven.)
  We recommend leaving your turkey unstuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
• Roast the Turkey- Pour two cups of broth or water into the roasting pan. Place the turkey in the oven and turn down the heat to 350°F. We're going for a breast-side up approach here. Some recipes advocate starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we like to tent the breast meat with foil toward the end of cooking if it starts getting too browned.
• Cooking Time- The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey should have taken about 3 1/2 hours to cook. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
• Baste the Turkey- Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. Optional Extra - In the last 45 minutes or so of cooking, baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
• Check the Temperature- To make sure that turkey is fully cooked through and through, we like to check its temperature in three places: the breast, the outer thigh, and the inside thigh (see photos above). In every case, the meat should be at least 165°F. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
• Reserve the Gravy Bits- Grab one side of the roasting rack with an oven mitt and tilt the turkey so liquids inside the cavity run out into the pan. (These juices are used to make the gravy.)
• Rest the Turkey- Lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
• Carve the Turkey-Enjoy

Notes

• Optional Extras - Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.

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Bacon-Wrapped, BBQ German Pork Tenderloin

There’s a lot to be said for our creamy Bacon-Wrapped, BBQ German Pork Tenderloin. This dish is slowly braised in the oven and finished with a Pepper-Gorgonzola sauce.

Typically a pork tenderloin on the grill makes a great centerpiece for any selected meals. When you cook them for 20 minutes on high heat you’ll come away with  some fantastic flavor.

This is particular recipe is not a quick meal to tackle on a school night. It takes a traditional amount of dinner cooking time. Once you put this dish together, the meal is satisfyingly complete. Choose a favorite side vegetable and the family will be easily pleased.

These BBQ Tenderloins holds their own as a standalone delight on a toasted roll. Paired with lettuce and a tomato slice you’ll have enough for a next-day lunch.

We encourage you to try this recipe. If you’re not immediately famished at day’s end, it’s worth the 90 minute cook time. Otherwise, just wait to make this dish on the days when you have time to savor these bold flavors.

I think you’ll appreciate the outcome. Stop by and see Steve or John at Butchers Best. They carry the best quality rubbed Pork Tenderloins or Boneless Chicken Breasts for this recipe. Butcher’s Best also cures their own, nitrate free, bacon. I suggest trying that as a fresh alternative to nitride filled preserved version. If you try this recipe with chicken cutlets join the conversation and let us know how they turn out.

Bacon-Wrapped, BBQ German Pork Tenderloin

Recipe by Scottio Wilson

0.0 from 0 votes

Course: DinnerCuisine: GermanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

600

kcal

This is a braised German Tenderloin dish with a twist. Here at Butchers Best we apply a proprietary BBQ rub made to order. We find customers love it but you can purchase a Fresh Tenderloin and try your own specialized blend. This is NOT a low fat dish so celebrate your Octoberfest with this decadent pleasure. Eat it with Gusto!

Ingredients

• 1 Pound, Thick Slice Bacon

• 1.5 Pounds of BBQ rub Pork Tenderloin*

• Optional: 1 Tablespoon Penzeys BBQ 3000 seasoning

• 1 Onion, sliced

• Whole Green Peppercorns

• 1 Pint, Heavy Cream

• 4 Ounces, Honey Mustard

• 2 Beef Bouillon Cubes, crushed

• 1/2 Pound, Gorgonzola,chopped

• Fresh Parsley

• 1 Package of Egg Noodles

Directions

• Lightly pre-cook the Thick Sliced Bacon (Just to remove some, but not all of the fat).
• Cut the Pork Tenderloins into 2 inch sections and flatten the pieces into pork medallions with the flat side of a meat tenderizer.
• We oven-baked our bacon to remove the fat. Lay the lightly cooked bacon on paper towels to absorb the exterior fats.
• Season the tenderloins to taste. We use the BBQ 3000. Wrap the Pork Tenderloins in Bacon. Place the medallions in a 13" x 9" casserole dish.
• Cover the medallions with a layer of Onion.
• Sprinkle with the Whole Green Peppercorns.
• Bake covered for 45 minutes
• Meanwhile whisk together Heavy Cream, Honey Mustard and the crushed bouillon cubes.
• Mix in the chopped Gorgonzola cheese into the prepared sauce. Add in Fresh Parsley to taste.
• Uncover the Tenderloins after 45 minutes. Close the oven and brown for 5 more minutes.
• Pull the casserole from the oven and pour the Gorgonzola sauce across the meat medallions. Pop the dish back into the oven for 10 more minutes to allow the cheese to melt into the pan.
• It should come out bubbling. Serve over Egg Noodles

Recipe Video

Notes

• *You can use Chicken Cutlets instead.

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Butchers Best Chicken Marbella

Chicken Marbella has been a favorite crowd pleasure since it became a mainstream dish popularized by The Silver Palate cookbook. Once Sheila Lukins and Julee Rosso produced the food guide in 1983 this dish has been a great choice for entertaining.

We know many peoples have very busy lives. We put a slow-cook spin on this recipe that is easy to put together and also saves time. This is a one-pot solution. The emphasis was to remove the complicated, hands-on routine of the oven based method.

The moist cooking process we use here demonstrates another selection you can efficiently create to satisfy everyone’s hunger. The Mediterranean style ingredients used here compliment lean meat proteins, allowing the chicken to absorb the distinct flavors from the garlic, olives and capers.

You can use the whole of the light or dark meat of the chicken. We prefer the boneless chicken thighs for their robust flavor.

My suggestion is solid. Click the print button. Bring the shopping list down to us here at Butchers Best Market and let provide you with these premium proteins that are the centerpiece of this dish.

If you’re not local, it’s most important to cook and enjoy every kitchen experience with those important to you. Eat hearty! , Steve

Slow Cooker Chicken Marbella

Recipe by Scottio Wilson

0.0 from 0 votes

Course: DinnerCuisine: Mediterranean

Servings

6

servings

Prep time

15

minutes

Cooking time

7

hours 

10

minutes

Calories

300

kcal

This famous Chicken dish from the Silver Palate Cookbook became a staple of many 80's kitchens. The recipe originally called for the chicken to marinate overnight. Then to be cooked separately. This Crock-pot method produces a tender, juicy delight. This unattended dish is a great choice for any work day finish.

Ingredients

• 1 Tablespoon, Olive Oil

• 1/4 Cup, Red Wine Vinegar

• 1/2 Cup, Pitted Prunes

• 1/2 Cup, Pitted Green Olives

• 1/4 Cup, Nonpareil Capers. 1 Tablespoon of the brine

• 4 Large Cloves of Garlic, minced

• 2 Tablespoons, Dried Oregano

• 1 Teaspoon, Kosher Salt

• 1 Teaspoon, Fresh Ground Black Pepper

• 1/2 Cup, Dry White (Pinot grigio) wine

• 3 Bay Leaves

• 3 Tablespoons, Brown Sugar

• 2 1/2 Pounds of Boneless, Skinless Chicken Thighs (7-8 thighs)

• 2 Tablespoons, Fresh Chopped Parsley or Cilantro

Directions

• Add the Olive Oil, Vinegar, Prunes, Olives, Capers w/brine, Garlic, Oregano, Salt & Pepper, Wine and 1 TBSP of the Brown Sugar directly into the slow cooker. Stir together. Place Bay Leaves in cooker.
• Shingle the Boneless Chicken Thighs on top of the savory vegetable mix and spread the remaining Brown Sugar on and around the thigh meats.
• Cover and cook the chicken on low for at least 7 hours.
• If possible, turn the chicken pieces over, halfway through the cook. Spoon some of the juices over the meats.
• Optional: If short on time this recipe can be cooked on high for 4 hours. We're shooting for just braising this Chicken dish. I've found cooking this dish on high can tend to boil the ingredients, making for a loss of distinct flavors. Instead of tender texture, high heat also contributes to more chewy meat tissue.
• Transfer to a shallow serving dish and scatter the Fresh Parsley or Cilantro across the top. I serve my dish over Egg Noodles with an optional side of greens and/or Carrots.

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Country Style Barbecue Ribs

These Country Style Barbecue Ribs can be served up hot in very fast order. This Multi-cooker recipe will work just as handily with a traditional pressure-cooker.

Slow and low cooking has it’s place for social interactions. Getting together with family and friends to gather around a satisfying meal can be anybody’s lot. Start with the invite then, let the good times roll.

In contrast, this recipe isn’t long or onerous. The quick preparation and on-site ingredients allows more time to sit and eat. The use of the multi-cooker makes this safe for teens to prepare. It’s also a perfect dish to roll out at work day’s ends.

We’re following up with these options in support of our Seasonal Kitchen Dishes post.

I suggest hitting the print button. Bring the shopping list down to us here at Butchers Best Market and let provide you with these premium proteins that are the centerpiece of this dish.

If you’re not local, it’s most important to cook and enjoy every kitchen experience with those important to you. Eat hearty! , Steve

Easy Multi-cooker Barbecue Country Ribs

Recipe by Steve Ford

0.0 from 0 votes

Cuisine: American, Southern, BBQDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

These Country Style Ribs are served up hot in very fast order. This Multi-cooker recipe will work just as handily with a traditional Pressure -cooker.

Ingredients

• 1/3 cup, All-purpose Flour

• 1/4 teaspoon, Garlic Powder

• 1/4 teaspoon, Salt

• 1/8 teaspoon, Ground Pepper

• 1.5 lbs Boneless Country Style Rib

• 1 tablespoon, Canola Oil

• 1 cup, Hot Water

• 1/2 cup, Ketchup

• 1/4 teaspoon, Hot Pepper Sauce

• 1/4 cup, Chili Powder

• 1 Small Onion, Halved and Sliced

• Optional: 1/4 cup, Flavored BBQ Sauce

Directions

• Cut across the grain of the Boneless Country Ribs into 2 inch wide strips
• Combine the Flour, Garlic Powder, Salt and Pepper in a large resealable plastic bag.
• Add Rib pieces. Shake to coat.
• Add Canola oil your cooking surface. Press "Sear" on your multi-cooker control panel. (If using a traditional Pressure-Cooker, turn to medium heat.) Brown meat on all sides. Shingle the Ribs across bottom of pan.
• Combine the Hot Water, Ketchup, Hot Pepper Sauce and Chili Powder. Add optional BBQ sauce to taste. Pour the mix over the browned ribs
• Take Sliced Onion and spread it across the top of the sauce mixture.
• Close cover and Lock it down securely. Bring up to sealing key pressure
• Press Meat/Stew setting and set it to 20 minutes. The countdown starts upon pre-seal level. (15 minutes for Traditional Pressure-Cooker. Adjust heat as needed to slowly rock the Pressure-cooker regulator)
• Upon finish allow pressure to drop as needed.
• Carefully lift cover and remove Ribs. Serve hot.

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Tis the season. Moist Heat vs. Dry Heat

Before the trees shed their girded boughs and the landscape is transformed into the season of lights we begin to enjoy the pleasures of slowly simmered food and drink. Slow cookers begin to emerge from pantry spaces in anticipation of cool weather dishes of brisket’s, chili’s, soup’s and stew’s. There’s nothing better than walking in the door and having the taste bud titillated with enveloping aromas of a favorite meal. Moist heat cooking is the clear choice as we retreat to our seasonal interior spaces.

Passing the torch

Keeping the fires burning was, historically, a way to ward off the seasonal chill. When it was time to make a hearty meal, hefty cauldrons were placed over the fire to provide a bottomless bounty of meats and vegetables.

Huge fireplaces, with built-in iron or added accouterments, brought the outside kitchen into interior spaces

Keeping the flame alive

The invention of the modern day kitchen range, dutch ovens became the shrunken version of the fire situated all-day simmer.

The efficiency of a cook top sear and an oven finish is used today to release the full flavors of the sinewy cuts of meat produced from the homestead livestock.

As the subsequent generations moved away from rural settings, life got busier. High thermal heat transfer was invented in the form of the pressure cooker. Any foods that could be prepared using standard moist heat could now be cooked in a fraction of the time.

Stove top and Pressure cooking required live monitoring. It wasn’t long before inventor Irving Nachumsohn patented the idea of a counter-top slow cooker in 1936. He created an electric slow cooker that could be left unattended to completely cook the daily meal. He introduced the Crock-Pot to the masses. Finally, the idea of being able to throw ingredients together quickly and without a lot of mess, became a time-honored tradition.

The Crock pot was a welcomed edition to the kitchen for an on-the-move populous. An electronically controlled, combined sear surface, pressure cooker and slow cooker wouldn’t arrive on the scene until the next century.

Robert Wang is credited as the inventor of the Instant Pot. Now seasoned cooks could prepare meals and present plates that would rival the look, taste and feel of your favorite restaurant.

Finding your means to the end

Reaching sustained temperatures while retaining hearty, natural flavor profiles is the goal of the moist cook. Fast or slow, consuming fully simmered meals will keep you warm and toasty when the weather turns cold.

Cooking with moist heat improves the texture of tougher cuts of meat. It also delivers fall-off-the-bone tenderness for newly dining toddlers and folks with fabricated dental work.

Butchers Best prides itself in providing our clients with the highest quality of Beef Chicken and Pork portions to accompany any hearty feast. Stop by and choose your favorite, restaurant quality steaks and briskets.

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Your Life Diet starts here

The term “diet” has conjured up images of routine exercises deprived of choices. In fact, nothing could be further from truth. If we translate it’s Latin origins from the Greek diaita, it means ‘a way of life’. When the ancient Greeks occupied the earth, life expectancy was a lot less than what modern man has achieved today. Longevity gains can be attributed to better science. The first line of defense against shortened life spans is proper eating choices. Consuming the right foods and drink at the right times bolster the end results. Please read to the end to create one of our tasty recipe choices.

Eat Credible Edibles

The psychology of eating can be viewed through a simple framework containing 3 basic levels. The experimental diet, a maintenance diet or an therapeutic diet. Everyone starts their journey in the experimental phase of sampling. I recall spending countless hours retrieving items from our baby’s grip before the li’l crumbcrusher downed his latest find. As we settle into the maintenance phase of eating, life holds out innumerable food choices for the taking.

It’s impossible to imagine all diets will fit every individuals needs. There are medicinal practices that have proven to be beneficial to our well being. That’s where the therapeutic diet comes in handy.

The centerpiece in any nutritional trek is, more often than not, meat proteins. When I started my journey as a butcher many decades ago the supermarket consisted of natural fruits, vegetables, meats and dairy. Here at Butchers Best we pride ourselves in the ability to provide for any life diet our customers have chosen. We give you access to the main grades of Beef, Pork, Chicken and Fish. When you bring Butchers Best your dietary requirement and we will do our best to fulfill your needs.

We are what we eat

Now that we’ve defined dietary episodes as the ‘way of life’, all that’s left is to match the protein to their descriptive methods. Our friends share how they fuel their bodies with meat proteins, natural plant and cultured supplements.

There are fad diet plans of the moment and diets that have stood the test of time. Many will claim to be superior to any plans previous to their introduction. Depending on the source of information, you may find contradictory information on the benefits of competing plan. Today we’re starting a web log category highlighting popular diets and laying out the foods and proteins that support those processes.

The shops at Highland Plaza carry everything you need for exploratory eats. Our next-door neighbors at Phinneys Local Grocer and our around-the-way friends from BD Provisions readily supply the fare for healthy eating. I’ll simplify the mechanism behind choosing the correct cuts of meat for your individual edible choices.

Seeking the Key Factors for Better Health

The key to a fulfilled presence is to motor through life’s journey via powerful relationships, stress free activity, regenerative sustenance and grateful reflection. This seems to work in bucketfuls. Live, laugh, love and meditation is a great recipe for passing forward a continuance of being.

We do this by sharing regenerative meals among friends. I enjoy cooking so I do this whenever I can. Being cognizant of specialized dietary desires I regularly poll our guests for their food preferences. The observed choices tend to follow particular preferences based on what age and journey trajectory each guest occupy.

The Boom, heard round’ the world

I was born into the post-war baby boomer generation. By the time I started working as a food processor, industrialized mass food production was in full swing. The economic opportunities surfacing after the second World War were motivational in moving Americans from small town farm lands into suburban communities. Mechanized farming began producing bountiful yields than had been previously unattainable with hand farming.

At the same time, the new crop of city workers were separated from agricultural tasks and available farm stands. We began to replace the regularity of a simple meal among family to on-the-go food intake between office meetings.

The US Department of agriculture set out to balance these fast food diet with rugged crop production. Corn became the perfect foundation for animal feed, lubricating fats and processed sugars. Today, the majority of what we consume consists of what scientists call ultra-processed foods.

When we look at what’s offered across the shelves of any modern supermarket we quickly come to the realization diet choice has slipped from our cumulative grip.

The human body could not have evolve driven by a lifetime consumption of glucose. When the liver is damaged by excessive sugar intake, it loses it’s efficiency to eliminate toxins from our body. A return to sourcing direct foods has gained a resurgence.

Meat proteins provide the availability of ketones at adequate levels to replace glucose as the brain’s primary fuel

Building pyramids to food

When I started this business of processing meats the centerpiece of every plate was natural proteins. The daily dish was supported by fairly simple vegetables and carbs.

Although nutrition is continually evolving, food intake has largely been defined by regional and cultural habit.

In my short lifetime worldwide obesity has tripled. A sobering facts is most of the world’s population live in countries where overweight and obesity kills more people than underweight.

The government push to mitigate the rising health concerns was to generate random food pyramid with suggestions for the nation to follow. If we consider the US Department of Agriculture job is to make sure national farms prosper their first allegiance is to promote what farmers are growing in the moment.

We deserved a better solution. The internet is the great equalizer. Today’s data now supports the paths leading through good eating.

Consider an efficient protein regiment

Executing a life diet requires planning. Now is the best time to adopt a big picture view. That’s one way we’re quickly empowered to attain predictable health outcomes. In the next few posts we’re going to visit recipe solutions that support a therapeutic method of eating, the Paleo and Keto diets. These two methods have proven to be nutritional option successfully used by Butchers Best customers to reach sensible body mass.

Connecticut has some of the most consciously aware nutritionists around. We take our cues from those that know better.

My friend and Nutrition Therapist Linda Jones, LMFT, M.S., R.D. keeps it spot on when she advises ” Honor your hunger and feel your fullness”.

This simple edict is key when dining pleasure comes calling your name. Every time we cook for ourselves or choose a dine out enjoying our favorite restaurant we are choosing. We are highlighting 2 types of identified practices but whether it’s low-fat, high-carb, gluten free, protein flow or pet friendly, At BB we’re sure to have something here for you to bite into.

Feed your bodies cues

The best to apply carbohydrate-reduced proteins that improves individual well-being and function is to “listen to our bodies cues”.

Butchers Best Market carries the cuts to support your favorite cooking cuisine. Give our high quality proteins a try.

Today we’re providing a kick-off recipe for a low-carb, gluten free fried chicken dish.

Keto friendly Air Fried Chicken

Recipe by Scottio

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

275

kcal

This chicken dish includes a low-carb, gluten free bark and uses the perfect combination of off-the-shelf spices to deliver a crispy Air Fried delight. You can coat this protein with or without skin. The Avocado Oil provides the crunchy bite. Serving size: 1 drumstick

Ingredients

• 2 1/2 lbs Chicken Drumsticks

• 1/3 cup Kirkland Almond Flour

• 1/2 tsp Kosher Salt

• 1/4 tsp Black Pepper

• 2 large Eggs

• 1 cup ground Pork rinds (2.25 oz)

• 1 tsp Smoked Paprika

• 1/2 tsp Garlic Powder

• 1/4 tsp Dried Thyme

• 1/4 tsp Dried Rosemary

• Avocado Spray

Directions

• In a shallow container stir together the almond flour, kosher salt and black pepper. Set aside.
• In a second medium bowl, whisk together the eggs. Set aside.
• In a third bowl, mix the crushed pork rinds, smoked paprika, garlic powder, thyme. and rosemary
• Dredge the chicken pieces in the almond flour mixture, dip in the eggs, shake off the excess, then *press into the pork rind mixture (see coating suggestion below).
• Spray the coated Chicken drumsticks with the Avocado Oil
• Preheat the Air Fryer at 400 degrees F (204 degrees C) for 5 minutes. Lightly grease the basket, spray the chicken with cooking spray on all sides, and arrange the breaded chicken on it in a single layer, without touching.
• Cook keto fried chicken in the air fryer for 20 minutes, until it reaches an internal temperature of 170 degrees F (77 degrees C).

Notes

• *For best results, employ a separate coating container separate from the third mixture. Ground pork rinds tend to clump when coming in contact with excess liquids. Add a little pork rind mixture at a time to the container where you'll be coating the chicken. That way, the main batch won't get clumpy too fast.
• We gleaned inspiration for this process from Maya Krampf from WholesomeYum.com. It was created on site and modified using the ingredients currently in our kitchen. You can find Nutrition Facts from the above link.

There is not a single diet that fits everyone’s needs. Do your research, consult a dietitian, discuss plans with your doctor, and make sure you’re being safe.

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WHAT EXACTLY ARE NITRATES AND WHY ARE THEY BAD FOR YOU?

Most everybody loves a good deli sandwich, and let’s face it, it’s hard to think of life without bacon. The downside is that nitrates found in cured deli meats like bologna and salami, as well as in bacon, are thought to have negative health effects.

So what exactly is nitrate? The answer is a little more complex than most people realize. There are actually two chemical compounds to consider when thinking about nitrates in food. The first is sodium nitrate. This is a salt found naturally in countries like Peru and Chile. The second compound is Nitrite. This is also naturally occurring. Nitrate has been used for generations to preserve meats. It fights bacteria and provides the meat with a pink color. Around the turn of the twentieth century it was discovered that when nitrate interacts with the bacteria in meat it converts to sodium nitrite. Today most all meat manufacturers skip this naturally occurring process and just add synthetic sodium nitrate for preserving.

There are several health concerns associated with nitrates and nitrites. In 1970 it was discovered that when meat containing sodium nitrite is heated above 266°F it creates nitrosamines, or compounds that are carcinogenic to animals. Since this discovery the FDA has regulated the quantity allowed in foods. Carcinogens are known cancer agents.

In addition to a potential cancer risk The American Medical Association has warned that a diet high in Nitrites may lead to a health condition called methemoglobinemia. This condition inhibits red blood cells from carrying oxygen properly through your body. This can lead to respiratory problems, and worse. Nitrites have also been thought to increase the risk of childhood type 1 diabetes when pregnant mothers consume large quantities of foods with sodium nitrites.  Other risk factors include digestive, esophagus, stomach and heart issues.

Nitrites are found in a wide range of processed meats including bologna, salami, hot dogs, bacon, ham, luncheon meats, corned beef, and smoked fish. Luckily there are ways to avoid them. At Butcher’s Best we cure our own, nitrate free, bacon. And we make our own sausage. We’ve received some very positive feedback on our natural meats. This type of store-cooked product is not available in grocery stores.

Making healthy eating decisions for you and your family can have a very positive long-term effect on your health. Although it sometimes does involve extra effort, the payoff can be big. Once you decide that eating natural, real food is worth it, it’s a very satisfying feeling to know that you are doing good things for your body.

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