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Perfectly Pan Seared Steak

First things first, to have a perfectly pan seared steak, you HAVE to have a perfectly seasoned cast iron skillet!  Whether it’s new or an old faithful – keep it seasoned for absolutely amazing cooking - protecting it from rusting is as easy as a scrub, oil, and bake. Here's how to season your cast-iron skillet. Scrub skillet well in hot soapy water. Dry thoroughly. Spread a thin layer of melted shortening or vegetable oil over the skillet. Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.) Bake 1 hour; let cool in the oven. Now, on the the “meat” of the blog… How to Sear a Steak Searing steak...

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Butcher Box.ca and Covid-19

Butcher Box.ca’s RESPONSE TO COVID-19 To our Butcher Box.ca Family, As we closely monitor the developments of the novel Coronavirus, we wanted to share many of the precautionary measures we have taken to ensure we mitigate any potential risks to our products, employees, and customers. While we are not aware of any reports at this time that suggest COVID-19 can be transmitted by food or food packaging, we will be increasing our hygiene and food safety procedures during this time. Here are the enhanced safety measures we and our suppliers are taking: Increasing daily deep cleaning and sanitation of our production facilities and distribution centers. All team members practice social distancing when possible, we have expanded work areas to allow...

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6 Protein Myths to Get Over to Improve Your Diet and Health

Though fats and carbohydrates have always and continue to battle the nutrition reporters – are they good, are they bad – protein manages to slide by just under the radar and always comes up golden.  This macronutrient (energy-providing chemical substances consumed in large amounts) has always been the basis of many diet plans and a major conversation topic among serious gym-goers.  Despite its shining reputation and long-lasting good status, there are a few lingering myths along with some new confusion about dietary protein. Read on to put 6 common protein myths to rest for yourself. Myth 1 - “All protein is the same, it all offers the same nutritional value.” False.  The quality of a protein in entirely dependent on...

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Air Chilled Chicken – Does it Really Make a Difference?

Air Chilled Poultry vs Water Chilled Poultry – what’s the dish? Have you seen chicken labelled as “air chilled” in the store or online? Have you wondered what it means? Have you wondered if there is really any difference at all? The breakdown of the methodology is here, and yes, there is a difference. Water Chilling The Canadian Department of Agriculture mandates that, for safety sake and the prevention of bacteria growth leading to food borne illnesses, all poultry must be chilled immediately after evisceration to a temperature of 40F.  Most processors, in the interest of speed and lower cost, use vats of ice-cold water – and, while effective, this does allow the chickens to absorb water – mostly in...

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