Frank's Butcher Shop

  If you've only ever seen chorizo sliced thin on a charcuterie board, the raw, ground version in the meat case can be confusing. That's because "chorizo" actually covers two very different sausages. Mexican chorizo is fresh and raw, meant to be browned in a pan like ground beef. Spanish chorizo is cured and smoked, sliced and eaten straight from the package. Frank's Pork Chorizo is the Mexican-style version, ground and packaged into 1 lb. rolls, so it goes into your skillet raw rather than onto a cheese board. Knowing which type you're holding matters, because the two aren't interchangeable in a recipe. Below is the real difference between them, what to expect from Frank's version specifically, and exactly how to cook it. Mexican vs Spanish Chorizo: The Real Difference The biggest difference comes down to how each one is made. Mexican chorizo starts as fresh, uncooked ground pork that's seasoned and packed raw. Because it's never cured or dr...

  If a recipe calls for Italian sausage and just says "hot" or "sweet," it's easy to grab the wrong one and end up with a dish that's either too mild or way spicier than you planned. The two aren't interchangeable flavors of the same sausage; they're seasoned differently from the start, and that changes how they cook, how they taste, and what they pair with. Frank's Butcher Shop carries Pork Hot Italian Sausage , made with a balance of crushed red pepper for real heat. Here's how it actually differs from sweet Italian sausage, why the names can be misleading, and how to decide which one belongs in your next meal. What Makes Italian Sausage "Hot" or "Sweet"? Both hot and sweet Italian sausage start from the same base: coarsely ground pork seasoned with fennel seed, garlic, and Italian herbs like oregano or parsley. That shared base is why the two can look almost identical in the case, even though they taste noticeably diff...

  Beef jerky has a reputation for lasting almost forever in a pantry, and for the most part, that reputation is earned. But "shelf-stable" doesn't mean "lasts forever no matter what," and knowing the real storage rules keeps you from either tossing good jerky too early or eating a bag that's actually turned. Frank's Butcher Shop's Beef Jerky (Original Flavor) is dried the traditional way, which is exactly what gives it that long shelf life in the first place. Here's how long jerky actually lasts, how to store it properly, and the signs that tell you it's time to toss a bag. Why Beef Jerky Lasts So Long Jerky's long shelf life comes down to one process: drying. Beef jerky starts as lean beef that's sliced, seasoned, and then dried at low heat until most of the moisture is gone. That moisture removal is what preserves the meat, since bacteria and mold both need moisture to grow and spread. Less moisture in the finished product means a...

  A thick steak is unforgiving. Sear it hot and fast the way you would a thin cut, and you'll end up with a burnt crust wrapped around a cold, gray center. Reverse searing solves that problem by flipping the usual order: cook the steak low and slow first, then finish it with a hard, fast sear at the very end. For a cut like Frank's Tomahawk Ribeye Steak , where thickness is the whole point, this method is the difference between an edge-to-edge perfect steak and a ring of overcooked meat around a pink center. Here's exactly how it works, which cuts benefit most, and how to avoid the mistakes that trip up even confident home cooks. What Is Reverse Searing? Reverse searing cooks a steak low and slow first, usually in an oven set between 225°F and 275°F, until the inside reaches a temperature just under your target. Once it's there, the steak goes into a screaming-hot pan or onto a hot grill grate for a minute or two per side, just long enough to build a deep, browned crus...