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Emily Farris is a food and lifestyle writer in Kansas City, Missouri (where she has three very happy backyard chickens). She’s written for Bon Appétit, Food & Wine, Epicurious, Food52, and many other publications.
In this article, we explore what makes meat sustainable and how you can be a more conscious consumer of meat (with cheese!)
Steak salad makes for a hearty lunch and is a waste-free option for leftover cooked steak.
Mozzarella-stuffed meatballs make a great appetizer, snack, or spaghetti topping with red sauce.
Texture-wise, tri-tip is one of the best steaks you can get. Add homemade aioli and lots of provolone, and you’ve got the perfect lunch.
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