Frank's Butcher Shop

  Some cuts of meat only work for one meal.  A cured ham steak isn't one of them. It goes from skillet to plate in minutes, and it fits just as easily into a weekend breakfast as it does a quick lunch or a simple weeknight dinner. If you've never cooked one before, the Cured Hickory Smoked Ham Steak from Frank's Butcher Shop is a good place to start. It comes pre-sliced and ready for the skillet, so there's no trimming and almost no cleanup. This guide covers exactly how to cook it, then walks through simple ways to serve it at any meal of the day. What Is a Cured Ham Steak? Frank's Cured Hickory Smoked Ham Steak comes in a 10- to 12-ounce portion, already cured, smoked, and sliced before it reaches your kitchen. Because the prep work is done for you, the only thing left to figure out is how to heat it properly, which is exactly what the next section covers. How to Cook a Cured Ham Steak: Step by Step Step 1: Heat your skillet - Warm a skillet over medium heat fo...

  Some cuts of beef are made for the grill. Oxtail is made for the pot. Cut from the tail, Beef Oxtail turns into one of the richest, most comforting dishes you can make at home once it's simmered low and slow. It's a small, affordable cut with an outsized payoff in flavor. What Is Beef Oxtail? Beef Oxtail is exactly what it sounds like: a cut taken from the tail of the animal. Frank's Butcher Shop describes it simply as a cut meant to add deep, rich flavor to stock or stews. This isn't a cut you cook quickly over high heat. Oxtail is built for long, slow cooking that breaks down the cut until the meat falls off the bone. Why Slow Cooking Is the Secret The magic of oxtail comes down to patience. Frank's own cooking guidance for this cut is to add it to soups and broths, then slow cook it down until the meat falls off the bone. As it simmers, the natural properties of the oxtail help thicken whatever soup or broth it's cooking in, giving the final dish a silky,...

  Ribeye or bratwurst - which one goes in the cart tonight? It's a familiar dilemma at the meat counter. The truth is pork and beef rarely serve the same purpose in the kitchen. Each one shines in different meals, from a Sunday steak dinner to a quick weekday breakfast. Frank's Butcher Shop offers a full beef collcetion of steaks, roasts, ground beef, and specialty cuts, alongside a smaller, more focused pork selection built around bacon, ham, and sausage. Knowing the difference between the two, in sourcing, flavor, and everyday use, helps you choose the right protein for whatever you're cooking tonight. What Makes Frank's Beef Different All of Frank's beef is born, raised, and processed right in Wyoming, then dry-aged for a minimum of 14 days before it's cut. That local, hands-on process is part of why the beef lineup is so extensive: 16 different steak cuts, several roasts, ground beef, and specialty items, so there's a cut suited to almost any meal, wh...

  Buying a gift for the person who already has everything is hard. Buying a gift for the person who loves good food, on the other hand, is easy if you know where to look.  Meat gifts solve the problem almost every gift-giver runs into: they're useful, they're memorable, and nobody ever says "I already have this." If you're still not sure what to pick, Frank's Butcher Shop keeps things simple with Digital Gift Cards , which let the recipient choose exactly what they want. But if you'd rather hand-pick something specific, there are a handful of options built for exactly this kind of gifting, from small snack-sized treats to serious freezer-filling bundles. What Makes a Great Meat Gift? The best meat gifts share a few traits: they're ready to give as-is, they don't require the recipient to make extra decisions, and they fit a specific occasion or lifestyle. Frank's offers gift-ready options across a wide range, from a flexible gift card to large ...

  Summer is the season of easy entertaining, and nothing simplifies a party tray, road trip cooler, or weeknight dinner faster than meat that's already cooked.  That's exactly where summer sausage and kielbasa shine. Both are fully prepared, both are packed with flavor, and both ask almost nothing of you beyond slicing and serving. At Frank's Butcher Shop, these ready-to-eat staples come in a few distinct varieties, starting with the classic Summer Sausage . It's an 18-ounce blend of beef and pork, seasoned and fully cooked, made specifically to be sliced up and set out on a party tray. If you've ever needed a no-fuss protein that's ready the moment guests walk in, this is the kind of product built for that job. What Makes Summer Sausage and Kielbasa "Ready-to-Eat"? The appeal of both these products comes down to one simple fact: the cooking work is already done. Frank's summer sausage varieties are fully cooked products, meaning you can slice the...

  When it comes to enjoying a perfectly grilled steak, the ribeye is often the go-to choice for steak lovers. Known for its rich marbling and intense flavor, beef ribeye steaks can be purchased in two main variations: bone-in and boneless. While both cuts offer excellent taste and tenderness, there are distinct differences in flavor, texture, and ideal cooking methods.  Let’s break down the key distinctions between bone-in ribeye steaks and boneless ribeye steaks , helping you decide which one is right for your next meal. What is a Ribeye Steak? Before diving into the differences between bone-in and boneless cuts, let’s first understand what a beef ribeye steak is. A ribeye comes from the rib section of the cow, specifically from the upper rib cage area, and is known for its abundant marbling of fat throughout the meat. The marbled fat in a ribeye steak gives it a juicy, tender texture and a rich, beefy flavor, making it one of the most popular steak cuts. Ribeye steaks are a...