Before cooking the locally raised Berkshire pork they sell, butcher-shop owners Jessica and Joshua Applestone like to brine it for a few hours in a mixture of juniper berries, orange zest and peppercorns to help season the meat and keep it juicy. Then Jessica Applestone recommends cooking it simply with a sprig of rosemary. "Salt, pepper and flame is all you need. Why lose the beauty of the meat by adding more?" she says. The brine works well for a number of pork cuts, including rib chops, loin chops (bone-in or boneless), tenderloin and ribs. Plus: More Pork Recipes
To showcase deeply flavorful grass-fed beef, butcher-shop owners Jessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime rib), top round, or a tied sirloin tip. The roast — deliciously crusted with horseradish and black peppercorns — is perfect hot out of the oven, but it's also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.