Pork
How to Cook True Story Sausages
True Story sausages are fully cooked, so just heat them on the grill or in the microwave.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Seafood
Scallops
How to Cook Lemon & Herb Butter Scallops
Pre-marinated lemon and herb butter scallops cook fast in the oven, on the grill, or on the stovetop with consistent results.
Beef
Wagyu
How to Cut Ribeyes from a Prime Rib
Cut a Wagyu Prime Rib into Ribeye steaks: thaw halfway, slice 3/4 inch against the grain.
Chicken
Sous-vide
How to Sous Vide Chicken Breast
Sous vide chicken breast cooks to perfectly tender every time, with no added fat and a quick sear at the end for color.
Turkey
Grilling
How to Spatchcock and Grill a Turkey
Brine overnight, spatchcock, and grill at 375°F to a 165°F breast for a juicy, evenly cooked Thanksgiving turkey.
Seafood
Scallops
How to Cook Blackened & Smoked Butter Scallops
Pre-marinated blackened scallops with smoked butter, ready for the oven, grill, or stovetop.
Seafood
Cod
How to Cook Lemon & Herb Butter Wild Cod
Pre-seasoned lemon and herb butter wild cod cooks evenly in the oven, on the grill, or on the stovetop — minimal prep, maximum flavor.
Seafood
Salmon
How to Cook Sesame & Seaweed Teriyaki Wild Sockeye Salmon
Thaw 8-10 hours in the fridge, then bake at 400°F for 12-16 minutes, grill skin-side down 5-8 minutes, or sear in a skillet.
Beef
Piedmontese
How to Cook Piedmontese Beef
Lean Piedmontese beef cooks up to 33% faster than typical beef — use a thermometer and rest before slicing.
Pork
Bacon
How to Make Bacon
Stove-top bacon, done right — sizzle, flip, repeat. The key is not burning it.
Seafood
Ocean-perch
How to Cook Ocean Perch
Wild Icelandic Ocean Perch pan-sears in about 6 minutes with olive oil, lemon, and fresh thyme.
Seafood
How to Cook Wild Ahi Saku Blocks
Sashimi-grade Ahi Saku blocks: thaw gently, then sear briefly for the best texture.