Welcome to The Frobose Cut – your inside look at the craft, care, and tradition behind your favorite meat locker. From expert tips and farm-fresh recipes to behind-the-scenes stories from the Frobose family, this is where quality meat meets real talk. Get the latest cuts, cooking or grilling ideas, and local flavor delivered straight from our locker to your screen!
- Staff Spotlight: Dr. Bratwurst aka Ben Frobose
The man, the myth (and since he’s my boss) the legend. The oldest of the Frobose clan, Ben. When you walk into the Locker, there’s a good chance you’ll see this familiar face. He’s been here since the beginning and has watched Frobose Meat Locker grow and evolve over the years. Some of you might… Read more: Staff Spotlight: Dr. Bratwurst aka Ben Frobose - Ribs Aren’t Just for Pork Lovers: Meet the Beef Back Rib
Let’s clear something up: what even are beef ribs? To put it simply, they’re like pork ribs—think baby backs or spares—but from cattle instead of pigs. Pretty basic, right? But there’s a little more to it than that. “Beef ribs” can refer to several different cuts, and each has its own unique flavor, texture, and… Read more: Ribs Aren’t Just for Pork Lovers: Meet the Beef Back Rib - 🥩Cut of the Week: Flank Steak
The Lean, Mean Grill Machine 🔍 What Is Flank Steak? Flank steak is a long, flat, lean cut of beef taken from the abdominal muscles (specifically, the flank primal) of the cow. It’s known for its distinct grain, deep beefy flavor, and versatility on the grill. It’s very similar to skirt steak, but: 🔥 Why… Read more: 🥩Cut of the Week: Flank Steak - 🥩Cut of the Week: Skirt Steak
What Is Skirt Steak? Skirt steak is a long, flat, and thin cut of beef known for its intense beefy flavor and distinctive grain due to connective tissue in the cut. It comes from the plate primal, located just below the rib section and near the abdomen of the cow. There are two types of… Read more: 🥩Cut of the Week: Skirt Steak