Category Archives: Beef

Bucky’s Butchery



If you haven’t visited Bucky’s Butchery on the UW-Madison campus you should.  The selection and choices are endless.  I especially like  that it is a teaching butchery and all proceeds got back to education, research and extension activities.  They sell every cut of meat and you can special order anything from a 1/2 of a cow to fresh lamb chops and pork sausage.  I also like that they have farm fresh eggs too.

The butchery is located in the  UW Meat Science and Muscle Biology Laboratory and is a part of the Meat Science program in the Department of Animal Sciences. The Meat Lab and Bucky’s Butchery is  operated by about 10-15 undergraduates. These undergraduates gain valuable  experience in many facets of the meat industry including cutting and processing meat as well as food safety, proper sanitation and product sales.

This past February they had a special offer for Valentine’s Day.  It was a heart-shaped dry aged rib eye!  I couldn’t pass this up as this would out do any other Valentine’s present I’ve ever given my husband.  It was hands amazing!  My husband couldn’t have been more excited to get a huge piece of heart-shaped beef!

Bucky’s Butchery is only open on Fridays from 11am-3pm!

Address: 1805 Linden Drive, Madison, WI 53706



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Vietnamese Pho Soup

a nice bowl of Pho

I really love Pho (pronounced fe). It is something I used to have once a week when I lived in Berkeley.  I highly recommend you try Pho if you haven’t.  You can surely make the broth any way you want but it is key to this recipe. If the broth is not good, the Pho overall won’t be good. I usually just toss vegetables I have on hand but you can use anything. This recipe, I used baby bok choy and brocolli as my veges.This recipe is from Into the Vietnamese Kitchen.


  • 2 onions, halved
  • 4″ nub of ginger, halved lengthwise
  • 5-6 lbs of good beef bones, preferably leg and knuckle
  • 1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
  • 6 quarts of water
  • 1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves – in mesh bag]
  • 1 1/2 tablespoons kosher salt (halve if using regular table salt)
  • 1/4 cup fish sauce
  • 1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar


  • 2 lbs rice noodles (fresh) or I used Lo Mein noodles here
  • cooked beef from the broth
  • 1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
  • big handful of each: mint, cilantro, basil
  • 2 limes, cut into wedges
  • 2-3 chili peppers, sliced
  • 2 big handfuls of bean sprouts
  • chopped bok choy & broccoli pieces to your liking (Maybe a handful each?)
  • Hoisin sauce
  • Sriracha hot sauce

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – this is a crucial step. If the broth’s flavor doesn’t quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

the Pho broth cooking

veges in the bowl before the broth

who knew you could make bok choy roses?

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Bob's best burger (aka the BBB)

mmm....Bob's best burger

As a Foodbuzz featured publisher we often get to demo foods from various companies throughout the year. Last week we received a giant box with various hamburger and brat buns to try from Nature’s Pride.  For this recipe we used the 100% Natural Premium Harvest Country White burger buns, which were really high quality and had an outstanding restaurant style taste to them.  My husband is just amazing at making sandwiches (he needs to open a sandwich shack on State Street) and this one was no different.

Season cube steak with Penzey’s Sandwich Sprinkle or salt and pepper.  Grill or fry the cube steak to preferred doneness.  Assemble the burgers as seen in the picture above.  Here’s our suggestion: bottom bun, cube steak, tomato, red onion, mushroom, lettuce (fold bunch in hand to make nice and crunchy), sliced pickles, mayonnaise and top bun. Of course you can do it the way you want but my husband always makes the best sandwiches, so I would follow his recommendation.


Burger with portobello mushroom

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