Frank's Butcher Shop

Tri-tip is one of those cuts that delivers ribeye-level flavor at a fraction of the price, and once you know how to cook it, it becomes one of the easiest impressive meals in your rotation. Here's everything you need to know about this underrated cut, from what it is and where it comes from to the best way to cook it at home. What Is Beef Tri-Tip Roast? Tri-tip is a triangular cut taken from the bottom of the sirloin, near the hip. It gets its name from its distinctive three-point shape. It's a moderately lean cut with just enough fat marbling to keep it juicy and flavorful. One roast typically weighs between 1.5 and 2.5 pounds, which makes it perfect for feeding a family of 3–4 people. For years, tri-tip was a staple of California barbecue culture and largely unknown everywhere else. That's changing fast, because home cooks everywhere are discovering just how versatile and delicious it is. At Frank's Butcher Shop, our beef tri tip roast is sourced from Wyoming-born a...

The hot dog is the most underestimated food in American cooking. People spend hours debating the best steak or the perfect burger, but the hot dog, i.e., the food that shows up at every baseball game, backyard cookout, and Fourth of July celebration, rarely gets the same attention.  That is starting to change. More families are looking at what actually goes into their hot dogs, and the shift toward all-beef hot dogs is growing fast.  Here is why the switch matters, what to look for when buying, and how to turn a simple hot dog into something that surprises everyone at the table. What Goes into a Standard Hot Dog vs. an All-Beef Hot Dog? The difference starts with the ingredient list. A standard hot dog can contain a mix of beef, pork, chicken, turkey, and “mechanically separated” meats. The USDA allows a hot dog to be labeled simply “hot dog” or “frankfurter” even when it contains a blend of proteins.  Added fillers, binders, corn syrup, and artificial flavors are common...

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...