From the Farm

Butcher's notes, meat-cutting tips, and stories from Whitt's Place.

How to Cook a Frozen Steak

Chef Ali's three ways to cook a steak straight from the freezer: a reverse sear finished on ripping-hot cast iron, a hard sear finished low and slow in the…

Natural Baby Products at Whitt's Place

From whipped bone marrow as a nutrient-dense first food to goat milk baby soap, freeze-dried yogurt bites, pasteurized goat milk from R&R Farms, and a…

Butcher Eric's Beer Brats

Eric the butcher here. Our new beer brat is seasoned with barley, hops, and yeast, made with a Foster's golden lager - activated with yeast and water and mixed…

Meet Butcher Eric, the Pro Behind the Cut Room

Whitt introduces Eric, the butcher who's been breaking down beef at Whitt's Place since day one and helped design the cut room itself. With twenty years at the…

Meet Peanut, Our Cattle Man and Race Car Driver

Whitt introduces Peanut - Greg Goins - who started out bailing hay and is now the farm manager keeping an eye on the cattle at Fugate Farms. He's also a race…

Meet Sallie, the One Who Calls You Sweetheart

Whitt introduces Sallie, who runs the front of Whitt's Place - the counter, the books, and the social media - and just celebrated one year at the shop. She's…

How to Cook a Dry-Aged Steak

Chef Ali's quick guide to cooking dry-aged beef: don't freeze it, let it come to room temperature, keep the seasoning simple, sear it over medium-high heat,…

Meet Michael, Our In-House Product Maker

Whitt introduces Michael, who makes most of the house-made jars and tubs at Whitt's Place under his own label, Our Family Can - pickles, pickled green beans,…

Dry-Aged Beef Has Arrived at Whitt's Place

Eric the butcher here. We put a dry-aging cooler in the shop and we're holding beef for a full 45 days - more tender, with a richer, nuttier, beefier flavor.…

Chef Ali’s Top Recipes of 2025

A look at what everyone’s been cooking, and why it keeps working Every year we look at what people actually cook, not just what they say they like. Some…

Teres Major – Same Cut, New Name

If you’ve been around Whitt’s Place for a while, you might remember when we sold something called the petit tender. Well, here’s the scoop — we didn’t change…

Chef Ali’s Top Recipes for 2024

Chef Ali has outdone herself this year, whipping up some of the most mouthwatering, finger-licking, crowd-pleasing recipes we’ve ever featured!

4 Tips for Cooking Beef & Pork in an Air Fryer

Cooking beef and pork in an air fryer is a game-changer! It’s a quick, efficient way to achieve juicy, flavorful meats without the hassle of firing up the…

Top 6 Recipes of 2023

As food enthusiasts, we're always on the lookout for the latest culinary trends and mouthwatering recipes that capture the hearts and taste buds of our friends…

Dry Brining vs. Dry Aging: Understanding the Difference

Introduction: Cooking enthusiasts and professional chefs often employ various techniques to enhance the flavor and tenderness of meat. Among these methods, dry…

Discover the Flavorful World of Pork Chops: Bone-In, Porterhouse, Tenderloin, and Baby Tenderloin

Introduction:Pork chops have long been a beloved staple in kitchens around the world, providing a delightful combination of succulent meat and satisfying…

The Art of Dry Brining: Elevating Steak to New Heights

Introduction: When it comes to savoring a perfectly cooked steak, every culinary enthusiast knows that the quality of the meat and the cooking technique play…

Discovering the Hidden Gem: Chuck Eye Steaks – A Taste Resembling Ribeye

Introduction For many steak enthusiasts, the ribeye is considered the holy grail of beef cuts due to its rich marbling, tender texture, and exquisite flavor.…

The Golden Indicator: Why Yellow Fat is a Sign of a Perfect Steak

Introduction: When it comes to selecting a mouthwatering steak, most people focus on factors such as marbling, tenderness, and juiciness. However, there's…

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