Solving the Mystery of Meat

We are proud to support Master Butcher Ron Savenor’s shop, bringing exotic meat to the masses! Read on about his shop and his exclusive clientele…

Ron Savenor - Rachel Leah BlumenthalSince opening in Cambridge in 1939, Savenor’s has built a golden reputation as one of the most beloved butcher shops around, and not just any butcher shop — the butcher shop of Julia Child. It has also become a favorite spot for those seeking exotic meats; on a recent day at the Cambridge shop, customers could find everything from kangaroo dumplings to python….  (more)


Surf ‘n’ Turf Tacos

Chewy steak and tender snapper get all wrapped up in these crowd-pleasing nibbles.Surf 'n' Turf Tacos

Makes: 8 servings, Prep: 20 mins, Cook: 20 mins


  • small head napa cabbage, chopped
  • Juice of 6 limes (about 1/2 cup)
  • 2 cups sour cream
  • 16 6 inches flour tortillas
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • Salt
  • 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
  • 6 tablespoons vegetable oil
  • 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
  • Pepper
  • 1 cup store-bought guacamole, plus more for serving
  • 1 16 ounce jar  salsa, for serving

  1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
  2. Preheat the oven to 250 degrees . Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
  3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
  4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
  5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

Thank you Rachael Ray! 

July 2014 Market Report

The commodity market affects food prices in a number of ways.  Find out what is changing with Urner Barry’s weekly summary report, available now.


Commodity updates at a glance, species index charts and commentary, feed availability & pricing charts, energy graphs and foreign exchange rates are all updated here weekly.  Check it out and improve your knowledge in the commodity market!

Click here for the most recent update

July 18, 2014

July 11, 2014

July 7, 2014

Steak Tacos with Cilantro-Radish Salsa

Radishes make a crunchy salsa for these–or any other taco you’re serving this summer.
Steak Tacos with Cilantro-Radish Salsa recipe


  • 2 tablespoons vegetable oil, divided
  • 1 pound skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled


Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Thank you Epicurious! 

Is it time to raise your prices?

Making sure the price is right for each menu item is no game – it takes a lot of work.  Before adjusting your prices, take a quick read of the eight simple factors that you need to consider before adjusting the menu… …read on

Growth persists despite record-high prices

Despite record-high prices, beef sales in restaurants rose in both volume and value in 2013, according to a report funded by the beef industry.  Multiple years of drought have contributed to high cattle feed prices, he said, which in turn has resulted in shrinking herds, as ranchers slaughter their cattle rather than feed them.  Although cattle producers are working to rebuild their stock, a relief in beef prices is unlikely until late 2016…

read more

Chipotle Chocolate Bison Chili

For a completely different flavor experience, try Chipotle Chocolate Bison Chili, which mixes unsweetened dark chocolate and stewed chipotles with the delicate flavor of ground bison.
Chipotle Chocolate Bison Chili Recipe
1 1/2 ounces  extra bittersweet chocolate, grated
1 pound  ground bison
2 tablespoons  Olive Oil
1/2 teaspoon  cayenne
1 small onion, diced
1 sweet red pepper, diced
1 clove  garlic, minced
1 tablespoon  ground ancho chile
2 teaspoons  ground chipotle
1 cup  water
1 tablespoon  flour
2 tablespoons  grated panela
1 can  crushed tomatoes (14 ounces)
1 1/2 cups  red kidney beans
*salt and pepper to taste
Step 1
Turn crockpot on high.
Step 2
Heat 1 tablespoon olive oil in a sauté pan on medium-high heat. Add garlic, cayenne, ancho chile and ground chipotle. Cook until garlic has softened.
Step 3
Add ground bison and cook until no longer pink. Transfer drained meat to crockpot.
Step 4
In the same sauté pan add remaining 1 tablespoon of olive oil. Add flour, onion and red pepper. Cook until onion is translucent and peppers have softened.
Step 5
Transfer vegetable mixture to crockpot. Add water, panela, chocolate and tomatoes. Stir to combine. Adjust salt and pepper to taste.
Step 6
Cook on high for 5 hours.
Step 7
Add red kidney beans and cook for an additional hour.
Step 8
Serve warm.