FREQUENTLY ASKED QUESTIONS
Starting 4/26/23 we started a FAQ Page! This is a work in progress and we will continue to add to this page as we hear from our customers!
Feel free to email us email@example.com if you have any questions that you would like to see featured/answered.
Picanha Roasts are on sale – What exactly is a Picanha Roast & how do I cook it?
Picanha is a cut of beef taken from the top of the sirloin. It is similar to a Tri-Tip (Ranch Roast) except the ranch roast/tri-tip is from the bottom of the sirloin. Picanha is also known as the sirloin cap or a culotte steak. It is triangular in shape and surrounded by a thick later of fat called a fat cap. Since it is not an overused muscle, this cut is tender and juicy that produces an amazing flavor when cooked. Picanhas typically average 1.5- 3 lbs. When cooking, score the fat cap slightly and rub it with coarse salt Sear the picanha in a cast iron pan, fat side down, without any added oil. Baste the meat with the fat juices from the pan. Bake or grill, fat side up, at 350 degrees for 30-40 minutes or until internal temperature reaches 135 degrees. Let rest for 10-15 min until internal temp reaches 145 degrees. Cut into steaks by slicing against the grain.
Should I Tenderize My Skirt Steak?
If you are getting it from Butcher on the Block, then our answer is NO. There are two different kinds of skirt steak: Outer Skirt and Inner Skirt. The ONLY skirt steak that Butcher on the Block will carry is OUTER Skirt because this will be your most tender skirt steak. Our skirt is also aged a minimum of 4 weeks to ensure flavor, tenderness and juiciness. Often times people will tenderize their skirt steak because they are used to purchasing (from other places) cheaper, inner skirt that is often very tough and therefore they want it tenderized to make it more tender. We HIGHLY recommend that you do not tenderize skirt steak if you purchase it from us! Ours will be extremely flavorful, tender, and juicy without tenderizing. TRUST US AND TRY IT! Most likely you will NEVER go back to tenderizing!
Should I cook by time or temperature?
You should always cook by temperature. Cooking times are a guideline and can vary from oven to oven or based on how many times you open up your grill. Also, when using a thermometer, you want to make sure that the notch on the probe is in the thickest part of the meat you are cooking. How do you know when your meat is done? For Beef, Pork, Veal Lamb, and Fish/Shellfish you want to make sure that your thermometer reaches 145 degrees. For Poultry 165 degrees and for ground meats 160 degrees.
How do I cook your amazing brats without them exploding?
There are many ways to cook our brats, but LOW and SLOW is KEY! We use a thin, natural casing for our brats and pack a lot of good stuff into them! When cooking, put it on a low to medium heat. On the grill, you can even turn outside burners on and the inside burners off so that they are not on a direct heat. Because of the cheese, it might drip into the burner and sometimes cause a flare up. That is why we recommend babysitting the brats/sausages and turning them every 5 minutes. Also, keep in mind that we have poultry, chicken and beef brats. They cook differently!!! So when grilling, make sure you put the poultry ones on first (they will take about 25 min) then put the pork ones on (they will take about 20 min) and then the beef brats (will take around 15 minutes). That way they will be done at the same time and your other brats won’t be over/under cooked.
What do I do with “Puppy Steaks”?
There are 3 main uses for our “puppy steaks”.
1. You can use it for beef stock
2. You can take out the marrow and put it on your steak (AKA Cow Butter)
3. You can boil it for 20-30 minutes, let it cool and put in your freezer, and take it out the next day and give it to your dog for a tasty treat that will keep him/her very busy!
What makes our beef different than our competitors?
It is sourced locally from the heartland of the Midwest and is grown to specific maturity and weight. Our cattle is grass fed and finished off on grain for the last 120 days to promote marbling and flavor. It is also aged for a minimum of 4 weeks to ensure flavor, tenderness and juiciness. Having these specifications on our beef creates a consistent, quality product. Also, like all of our meats, our beef is all natural, hormone free and steroid free. Each animal has been raised humanely. Antibiotics are not used unless it is needed to treat a sick animal when diagnosed and to control the spread of disease in herds. Antibiotics are never used to promote growth.
Is hanger steak a good alternative to skirt steak?
Yes! Hanger steak actually has a bad rap to many people. Make sure you are getting “the good” hanger steak and you can get that here from Butcher on the Block! If you don’t purchase the right quality it can be very tough. However, ours is aged for a minimum of 4 weeks and is extremely tender for half the cost (or more!) of skirt steak. Another good alternative is our Butcher’s Cut Steak (which is also known as the Sirloin Flap). Give it a try! You will not be disappointed!