Comments for Fleisher's Grassfed and Organic Meats

Comment on Locations and Hours by Porkfest! « The Unnatural Cook

Porkfest! « The Unnatural Cook — Mon, 06 Feb 2012 00:11:08 +0000

[...] cilantro, bacon jam, pig cupcakes, Porkslap beer and a t-shirt from our new neighborhood butcher, Fleisher’s that says, “Bacon The Gateway Meat.” My brother-in-law made an absolutely divine pork [...]

Comment on Butcher Training Program by Profitable Homesteading: How to Thrive in a TEOTWAWKI World, by Dusty - SurvivalBlog.com

Wed, 25 Jan 2012 04:39:03 +0000

[...] can run the gamut from this $50 hog butchering class on a Wisconsin farm all the way to Fleisher's $10,000 Level 3 butchering class that takes 6-8 weeks! This seems to be an area that many homesteaders and [...]

Comment on Butcher Training Program by Profitable Homesteading: How to Thrive in a TEOTWAWKI World, by Dusty | Learn How to be Prepared

Tue, 24 Jan 2012 15:15:04 +0000

[...] classes can run the gamut from this $50 hog butchering class on a Wisconsin farm all the way to Fleisher’s $10,000 Level 3 butchering class that takes 6-8 weeks! This seems to be an area that many homesteaders and [...]

Comment on Rest Easy & Roast Away by Grass Finished Beef

Grass Finished Beef — Thu, 12 Jan 2012 23:00:29 +0000

How would you modify this recipe to work with a slow cooker instead of the oven?

Comment on Locations and Hours by Ringing in the New Year | One Kitchen Knife

Ringing in the New Year | One Kitchen Knife — Mon, 02 Jan 2012 00:48:07 +0000

[...] it turns out this new year had me fooled. This morning, I checked the website of Fleisher’s Organic and Grass Fed Meats to see their holiday hours, and my entire winter break fell to pieces. Fleisher’s is closed [...]

Comment on Park Slope Countdown by hungry in brooklyn

hungry in brooklyn — Mon, 03 Oct 2011 22:27:20 +0000

Can’t wait!

Comment on Park Slope Countdown by Kristen Taylor

Kristen Taylor — Fri, 30 Sep 2011 17:13:29 +0000

Very excited. Welcome to the neighborhood!

Comment on The Butchery Archives, Vol. 3 by CortM

CortM — Fri, 23 Sep 2011 15:19:32 +0000

Holy Daniel Day-Lewis in The Gangs of New York…

Comment on Protein Police Blotter by CortM

CortM — Wed, 21 Sep 2011 16:22:41 +0000

6,000 sheep have gone missing in central Texas. Estimated street value: One Million Dollars.

Comment on Aging: Wet vs. Dry by Anna

Anna — Tue, 13 Sep 2011 14:45:16 +0000

It's actually not the connective tissue of meat that breaks down during the post-mortem aging process increasing tenderness. It is the degradation of the contractile proteins (the ones that allow muscles to move) which contribute to the increased tenderness with all kinds of post-mortem aging–wet or dry.