Frank's Butcher Shop

Grilling season brings one honest question to the table: Which steak actually delivers the best bite on a hot grill? Flat iron and skirt steak both promise flavor, fast cooking, and crowd appeal, but they shine in different ways. They stand out for their affordability and grill-ready punch, but key differences decide the winner every time. This guide breaks down what matters most on the grill. Understanding which helps you avoid dry, chewy results and turn every grilling session into a repeatable win. By the end, you’ll know exactly which cut fits your style and why. Understanding the Two Cuts What Is Flat Iron Steak?: The Tender Contender Flat iron steak is a cut that has risen in popularity for its tender texture and beefy flavor. Sourced from the shoulder blade (top blade) of the cow, this steak is prized for its rich marbling, which translates into juicy, flavorful results every time you fire up the grill. What Makes Flat Iron Special? • It’s one of the most tender cuts from the c...

Every great road trip or hiking journey starts with two essentials, a good playlist and better snacks. But here’s the challenge: how do you pack something that’s portable, satisfying, and nutritious?   Look out for the beef jerky variety pack, a road-tested favorite that delivers flavor, protein, and convenience in a single bite. This guide will help you craft the ultimate snack box, blending premium jerky with complementary bites so you can eat smart, travel light, and keep your energy levels high no matter where the trail takes you. Why Beef Jerky Should Be Your Go-To Travel Snack? When you’re miles deep in the mountains or hours from the nearest diner, freshness and fuel matter most. Beef jerky’s secret is its combination of time-honored preservation and modern flavor innovation. Here’s why it stands out: • High in protein: A single serving offers more protein than most snack bars. • Long shelf life: No refrigeration, no fuss. • Lightweight and compact: Packs perfectly into ...

Steak can look beautiful from outside and still be too raw or dry from inside. Doneness is where texture, juiciness, and flavor all meet. Cutting it open feels like the only way to check the inside, but doing so releases the juices, affects flavor, and ruins the sear you worked hard to build. This guide explains clear, practical ways to check doneness without slicing into the meat, so juices stay locked in and every plate looks as good as it tastes.  The Core Tools: Heat, Time, and Touch You do not need fancy gadgets to cook great steak, but you do need to understand how heat changes meat. As steak cooks, proteins tighten, juices move toward the center, and the surface becomes firmer. Three things help you track that change: • Internal temperature ranges for each doneness. • Touch and firmness at the surface. • Visual cues like color, juices, and crust. Even if you occasionally confirm with a thermometer, building these senses lets you cook confidently without cutting into the ste...