10/29/2026
🔪 IT’S ALL IN THE CUT! 🦆
At Southern Steer Butcher, the little details make a BIG difference! Our butchers know that preparing a cut of meat is about more than just the knife. It’s about craftsmanship, technique, and helping you get the very best out of every bite.
✨ The art of scoring duck breast!
Do you notice the beautiful crosshatch pattern on the skin? This technique, also called scoring, is done by making shallow cuts through the fat without cutting into the meat.
🔥 Why does it matter?
🥩 Helps render the fat more evenly while cooking.
🥩 Encourages beautifully golden, crispy skin.
🥩 Allows seasoning to cling to the surface.
👨🍳 Try this at home: Pat the skin dry, season generously with salt, and place the duck breast skin-side down in a COLD skillet. Slowly bring the heat up to medium-low to help render the fat and crisp the skin. Pour off excess fat as needed, then flip to finish cooking. Let it rest before slicing.
🍊 Want to elevate it even more? Finish with a simple orange and honey glaze, fresh thyme, and cracked black pepper for a restaurant-worthy dish at home!
At Southern Steer Butcher, we believe great food starts with great cuts — and expert preparation makes all the difference.
📍 Stop by and let our team help you find your next favorite cut!
