Three hot dogs that are good for you!

 you’re like me than you enjoy grilling and eating with your family. It’s hard though, because, there isn’t alot of choices if you prefer to eat an ” organic ” or an ” healthier ” hot dog.

    It’s a good thing that companies are responding to the demand for high quality, great tasting organic products. In this article, I will be going over 3 different brands of ” hot dogs that are good for you and for your diet “. 

    Coleman hotdogs

     

    If you like beef hot dogs, Coleman hot dogs are pretty good. They were a little salty, but were delicious. My family and i enjoyed them. Each hot dog has 140 calories, 12 grams of fat, and 260 mg of sodium. They are not organic, but they’re nitrate free and the cows that are used to make the hotdogs are raised using no hormones or given any antibiotics!

    The price for these hotdogs are fair and cost under 5$ a package on Amazon.

    Applegate farms hotdogs

    Applegate farms products are great company that focuses on ” organic ” and ” all natural ” products. They have been in business for since 1987 and have focused on creating heathly , higher quality products for over 30 years.

    Each beef all natural bun length hot dog ( All flavors of hot dogs vary) has 130 calories, 11 grams of fat and 600mg of sodium.

    We had their beef hot dogs ( in the photo above ) and found them to be great. They had a more of a smokey flavor than the Coleman hot dogs. Aside from organic beef  hot dogs, Applegate carries turkeychicken and organic grassfed beef hot dogs.

    These hot dogs also won’t break the bank or your heath. The cost per package on this brand will range from 5-8$ on Amazon. It’s not much higher than the  ” brand name hot dogs ” at your local supermarket. 

    Organic prairie

    Organic prairie hot dogs are an up and coming brand. A very enjoyable hot dog that cooks well and taste great. Organic prairie ‘s beef hot dogs are made out of grass fed beef. 

    They have a smokey flavor that delivers a little sweetness in every bite. The flavor was different from the others, but I enjoyed them just the same. 

    Each hot dog has 160 calories, 13 grams of fat and 450mg of sodium.

    On Amazon they cost around 7$ for a package of 6. A little more expensive than the others, but not over the top.

    I hope this was helpful.

    P.s… don’t forget the buns! Click here

    It’s hard to find good quality hot dogs that taste great and are good for you! 

    Stay tranquil,

    The hamptons butcher!

    Feijoada (the soul food of Brazil.)  Part: 2

    When I’m visiting Brazil, every Wednesday and Saturday I will skip having breafast and start the day on a empty stomach.

    I will get my chores and my workout, out of the way so to help me build up a big appetite for lunch.

    Why do you ask? 

    It’s because Wednesday’s and Saturday’s are the only two days out of the week that Feijoada​ is served.

    Feijoada is a dish that uses black beans mixed with linguiça ( Portuguese sausage), some mixed​ up pieces of pork and black beans. It’s cooked in a big pot for hours on a low flame. The smell and the taste feijoada is amazing! I look forward to eating it every time I’m in Brazil.

    It’s served on only these 2 days because it takes a long time to make and when it runs out, that’s it for the day!

    I will usually make a pig of myself and have 2-౩ plates of feijoada. It has a smokey home cooked smell to it. The only thing I could compare it to is split pea soup, but that doesn’t even come close.


    Feijoada also comes with rice, hot sauce, and collard greens. There’s also 1 or 2 friend pork skins that comes with it. I like to sprinkle some farofa on the side to mix in with the Feijoada. 

    I usually mix it all together. There’s a lot of great textures and the collard greens give it a nice touch.

    It’s best to have a free schedule after eating this meal because you will need time to digest it! 

    Feijoada is a popular meal in Brazil. Its derived from peasant food and isn’t a expensive meal for a family to make. The ingredients are simple and if you can make chili, you can make Feijoada.

    If you interested in trying to make this yourself​, this kit can be helpful to you. 

    If you’re​ unable to go to Brazil, check​ your area for a Brazilian restaurant. Some Portuguese restaurants offer it, but it’s a Brazilian dish, so they may not. If you’re in NYC check out Emporium Brazil. They serve both feijoada and rodizio. I have eaten there many times and leave there with a big smile and an even bigger stomach! 

    Tell me your experiences with feijoada in the comments section below .

    Be tranquil,

    The Hamptons Butcher

    TheThe Hamptons butcher goes to Brazil, Part: 1

     There’s nothing  like getting off a plane, being able to breeze through customs and breathing in the warm air of your destination.

    My flight from JFK took about 12 hour including flight and check in. This wasn’t my first time to Brazil and it won’t be the last.

    Brazil is a magical place filled with warm people, a beautiful culture, and amazing food!

    In my next two articles I will be going over a popular style of restaurant that’s​ filled with different cuts meat, and the other I will be writing about is a popular dish that’s the ” soul food ” of Brazil

    Rodizio ( Churrascaria ) 

    Is a restaurant that’s based around meat! You may have seen or heard of one before! If you love meat, than this is the place for you! Meats of all kinds is cooked on a giant skewers, while a waiter serves it to you. 

    The meat is cooked over a fire pit and re-inserted to give the meat a nice char for each serving. 

    Usually there is a buffet that serves other items such as salads, beans, fried bananas, and fried polenta.

    Rodizio edikit,

    In front of you there will be your typical utensils and a plate. After a few minutes you’re greeted by a server with a large spit of meat. You will notice either a ” block or sign ” that will have green on one side and red on the other.

    If the block or sign has the red side up, the means the servers will stop coming over to you, but if the ” block or sign ” is green, then they’ll keep serving you meat. 

    It’s the same principle as a ” traffic light ” green means ” go ” and red means ” stop!”

    When you’re ready to try a piece of meat the server will come over to you and with a pair of tongs. Grab the meat with the tongs as the server cuts the meat off the spit.

    It’s like a buffet of rotating meat with different for you to try.


    There’s​ a bunch of different kinds of meat that will be served. Beef, pork, chicken and sometimes​ lamb. Each restaurant has thier own cuts that they serve. It’s usually adds up to 8 different cuts of meat to try. Portuguese sausage ( linguiça ) is also cooked over a fire pit and served. The sausage tastes​ great! 

    Cuts of meat that you will be served are as followed.

    Top round ( Beef )

    Picanha – Sirloin tip  ( Beef )

    Short ribs ( Beef )

    Contra filet – strip steak ( beef )

    Filet mignon (beef)

     Chicken breast ( chicken )

    Chicken hearts ( chicken )

    Whole chicken ( chicken ) 

    What should you order ?
    That’s entirely up to you! They’re alot of great cuts that are served! It’s up to you to pick them out! 
    I prefer the linquiça , pork belly and the Picanha. I never pass up chicken hearts either. They’re a little chewy , but taste great. The linguiça, I like both plain and hot. The Picanha is the best cut of beef on the menu.

    As far as drinks are concerned………. I recommend  …

    For a non-acholic drink I would recommend guarana

    As for acholic drinks skol and Bohemia are great beers for you to try. If you’re in mood for a cocktail, order a Caipirinha. I always will order one when im at a rodizio.

    If you’re unable to go to Brazil, but would like to eat at a rodizio, don’t fret. They’re rodizio restaurants in most major cities.

    Fogo de chào is popular Brazilian radizio restaurant chain in the united states.

    If you want to try to bbq Brazilian style at home check out this kit click here. It’s​ a great kit and will impress your friends and will leave everyone with a happy stomach.

    Thank you for reading this article! I hope you enjoyed it. Watch for ” The soul food of Brazil ” coming out soon! 

    Stay tranquil,

    The Hamptons butcher

    Learn how to pick out all the TOP CUTS of beef like the HAMPTONS BUTCHER!

    Have you ever been to a steak house and didn’t know what to get?

    While shopping for meat in your local supermarket, have you ever had to ask an employee ” Is this a good steak “? 

    In this article I will go over all the top cuts of beef and what they are.

    Rib steak

    My favorite cut of beef is ” The first cut rib steak ” from the loin side of the rib !

    This is probably my favorite cut of beef out of the bunch! When they’re on sale, I will load up my freezer or buy a whole rib to dry age it.

     The rib comes from the part of the cow that connects to the shoulder on one side, and on the other, connects to the loin. My favorite cut of beef is ” the first cut rib steak” that is from the loin side ” ! 

     This piece has a lot of flavor and it’s very tender. A first cut of rib can be split into halfs, so you can get two steaks out of one rib. When rib steaks aren’t on sale they cost about 15$ lb, So try to load up on them when they’re on sale.

    Boneless rib steaks 

      Boneless rib steaks can either come from the loin end, or from the chuck side of the rib ( As in the photo above ). The boneless rib steaks from the chuck side are called (club steaks) and the ones from the loin side are called ( rib eye steaks ). They’re both delicious and I couldn’t suggest you one from the other.

     If you don’t mind a little fat, than a club steak is for you. A rib eye steak has less fat, but it’s also rich in flavor!

    Shell steak/Strip steaks

      Shell steak/strip steaks (ss/ss) comes from the short loin of a cow. The filet ( filet mignon ) is scooped off from the bottom of the bone of a shortloin and turns a Porterhouse into a ss/ss. The best cut of SS/SS is the cut that adjoins the loin to the rib ” The Delmonico cut”. If you want to show off ” The Hamptons butcher way “, ask for a Delmonico cut. This is the cut in the photo above. It’s a tender pieces of meat and little effort is needed to cut into it!

    For more on SS/SS click here.

    Boneless shell steak/strip steak

     Now you’re wondering why do I write both shell steak and strip steak? It’s because strip steak is a more common term used to discribe this cut. The term ” Shell steak ” is old school and it isn’t used as often to describe this cut of beef. Boneless SS/SS are easier to cut, due to the bone has been removed. This is a great cut of beef for people who have problems chewing.

      All the same rules apply when picking out a boneless SS/SS, as they do with a bone in SS/SS. Butchers will often cut them thinner, so be aware when cooking them. An average thickness is 1/2-1 inches thick.

     Filet Mignon

      Everyone knows filet Mignon is the cut most will eat at a fancy restaurant, wedding, or as some do in the Hamptons, ” feed it to thier dogs “. This cut is never recommend for a pet, but some of us demand the best for our animals.

     This cut is extremely tender. It’s best served medium-rare due to its tenderness. A Filet mignon comes from the inner cavity of the loin. A whole piece will wiegh about 5-6 lbs trimmed. If this cut intrests you, than when ordering one, ask for a Pismo cut. This is the piece that is closest to the hind quarter of a cow. A cut from the pismo part of the filet is a bigger piece than, from one in the middle of the loin.

     The cut from the middle of the loin is called a ” medallion “. There is no difference in taste, but just the size.

     Porterhouse

      The Porterhouse cut is a cut from the shortloin that is from the 1st four cut out of the loin and doesn’t have the bone showing. In-between each shortloin thier is spot where, when you cut through it, the bone won’t be visible. The shortloin is located between the rib and the hip of a cow.

    A Porterhouse will be thicker in size than a T-bone. Porterhouse cuts can range from a 1 1/4 – 1 1/2 inches. A nice sized Porterhouse will wiegh about a 24 oz.

    T-bone

    The T-bone is cut where the bone is exposed and it forms a ” T ” shape ( hence the name ). It’s the opposite side of the Porterhouse. A T-bone is a little smaller than the Porterhouse is. The T-bone starts after the first four cuts on the shortloin and will form a ” T ” after it’s cut.

    A T-bone is a inch in width. This is due to how a short loin tapers towards the rib.

    The photo above is a good example of what a good T-bone should look like!

     Sirloin steak

      The Sirloin steak is a cut that has a lot of flavor and is great cut of beef to serve your family. This cut comes from the hind quarter of a cow ( from the hip ) . It’s the most inexpensive cut of beef out the ones I have mentioned. The sirion also has the least amount of fat ( All the steaks I have mentioned have a higher fat content ). Sorry, but it’s the way it goes with the most disired cuts. 

      A single cut of sirion steak will weigh about 1 1/4-1 1/2 lbs. They often go on sale and when buying one, go with one that is cut from the center. There’s less grizel in the center of a Sirloin. Use the photo above as a reference.

    If you enjoy eating steak and want try something different, click here. Farofa is a cassava mixture of toasted flour that’s served in Brazilian steakhouses and dinner tables that have steaks on them in South America. 

    You simply dip a piece of your meat into it! After trying it, you never eat steak the same way again!

    If you enjoyed this post, please like and share!

    Stay tranquil, The Hamptons butcher


    5 reasons why you should avoid store made ground meat and why you should ground your own!

    Ground meat is a popular protein in many meals around the world. People will eat it weekly  “unless you’re a vegetarian”. Ranging from tacos to hamburgers, it’s a main component in most meals. In this post I will be going over 5 reasons why you should give up buying ground meat from a store and start grinding your own meat.


    1. Not every meat department is honest!

    There are meat departments out there with great people running them. Sometimes there are some that are not well run. When meat is over ordered it becomes old, and over produced. When this occurs, the ground beef might not be fresh and it will look old. In some cases, there are butchers who regrind old ground beef.

     (Above) is a package of “old ground beef”.

    When ground beef is old, the bacteria count will go up and you can get sick from it.

    You will be able to see the color of these packages and if they look old, or if the date is close to being expired, avoid it!

    Always check the date on every package that you buy!


    (Above) A tube of ground beef that is used to mix/suplament with ground beef.

    2. Additives

    ( The USDA suggested ” A product that contains pink slime shouldn’t be consumed in large amounts due to it’s exposure to ammonia gas”.)

      In recent years, there has been alot of talk about supermarkets and fast food chains putting in additives into ground beef when they don’t have enough meat to grind. Pink slime, or (lean, finely textured beef) was in the public eye when ABC NEWS did a story called “pink slime. It was reported that, at the time, about 70 percent of the national supermarkets were using this method.

    A additive like this will raise or lower the fat percentage that’s in ground beef. This filler was used in other beef products around the nation. The USDA stated “A product that contains pink slime shouldn’t be consumed in large amounts due to it’s exposure to ammonia gas”. The ammonia gas is used to kill off all the bacteria. The European Union has banned the consumption of pink slime and doesn’t see if it fit for human consumption!

    I wonder what it would do us?

     (Above) A package of prepackaged organic ground beef.

    3. Prepackaged ground meat

    {There are alot of different brands of prepackaged meats and ground beef. I will be doing a experiment in the future with prepackaged meat to show how unnatural (map) prosses is.}

    They range from the basic cuts of beef to the organic/grassfed cuts of beef. The packages will look red and inviting. They look great, but you might ask yourself, if the shelf life is so long, how does it look so fresh. Just like pink slime products, prepackaged meats go through a process that kills the bacteria in it.

    Prepackaged meat under goes a process called gas packing. Gas packing (modified atomosphic packaging) or (MAP). In this process the air is taken out of the package and it’s replaced with a mixture of gasses. The gasses are a blend of oxygen, nitrogen, carbon monoxide and carbon dioxide. These blends of gasses help preserve the meat by killing the bacteria and preserving the meats color.

    It’s unclear if this method is harmful or not, although USDA doesn’t require labels stating that a prepackaged meat product has undergone this process.

    4.Because we have a little artisan in all of us!

    A lot of you love to experiment with your food. Whether you smoke your meat or make your own pasta, humans feel more fulfilled, when we’re able to create! I have my own mix of cuts of beef that I use to make my own ground beef (that I will be sharing at the end of this article), but you can experiment with mixing different cuts of beef when you own a personal grinder.

    You can grind different cut’s to create the ultimate burger, meatballs or meat loaf. Most cuts like Shoulder London broil and sirloin go on sale often “If you are lucky enough, you can even catch a good brisket sale”! When these cuts of beef go on sale they can be even cheaper than the price of ground beef in the store.

    Chefs will do this often and people will easily pay 20$ a hamburger out of these cuts of beef.

    You get high end quality for pennies on the dollar! 

    Most personal grinders come with a sausage making attachment. You will be able to be a mad scientist and create your own sausages out of whatever you want.

    5. Personal grinders are a great tool for hunters:



      If you’re a hunter than a personal grinder is perfect for you! You can grind any animal so it’s a no brainier. Whether it’s deer, turkey, or a boar it can be ground. I have a lot of friends that make their own burgers out of venison (deer meat).

    (Here is a list below of grinders I recommend )

    hand crank:

      Hand crank grinders are old school. Your grandparents probably had one and they might still have one. They can be a little tough to use, because they require mechanical effort. They are easy to clean and store away easily. Hand crank grinders are inexpensive and can cost less than 25$

    If this is one you might be interest in click here

    Midrange electric grinder:

    Electric grinder are easy to use. They come with many attachments and are great for basic home use. I would recommend this for someone who is new to using a grinder. The one I suggest, here goes for 65$. It’s a good one and you will get alot use from this grinder.

    If this interests you click here .

    Higher end personal grinder:

    Here is a top of the line personal grinder. For 210$, you will have a greater grind volume than the other grinders that I have mentioned. It’s great if like doing things in bulk or if you process your own livestock.

    If this type of grinder interests you,  click here .

    “My personal favorite beef mixture for ground beef is 33% Shoulder London broil, 33% Sirloin steak, and 33% brisket”!

    After eating this you will never buy store made ground beef again!

    If you have any questions or insights about this post, leave a comment.

    Thanks for your support,

    The Hamptons butcher