The Butchery (Meats) | Jorj Morgan

Access the Series: Enrolling now in The Estate Registry. →

A butterflied pork tenderloin spread with herb filling, being rolled into a cylinder, kitchen twine ready beside.

Rolling pork tenderloin

An instant-read thermometer inserted into a thick seared steak, the dark mahogany crust glistening with pan juices.

Searing a steak

A rested flank steak mid-slice, angled cuts revealing the rose-pink medium-rare interior, slices fanning out.

Slicing steak against the grain

A wooden spoon coated with a thick glossy braising reduction, a finger drawing a clean line through the coating.

Thickening slow cooker juices

A stainless skewer being threaded with alternating cubes of red pepper, red onion, zucchini, and marinated meat.

Threading kabobs

A thick-cut ribeye on a cast-iron grill pan, deep diamond char marks pressed into the dark brown crust.

Using a grill pan

Ingredients copied to clipboard!

Ingredients copied to clipboard!