Cook like a Butcher
Real-world techniques from the Volo block. Simple methods, butcher-
tested temperatures, and professional tips from the Volo team.
From Chef to Butcher
Before I was a butcher, I was a chef. Today, I work with prime beef and pasture-raised Berkshire pork from some of the best producers in the country. My methods are simple and traditional, built on real-world experience and thousands of cooked cuts.
At Volo Quality Meats, we don't just sell meat. We break it down, age it, test it, and cook it every day. From dry-aged ribeyes to Kan Kan pork chops, everything on this page comes straight from our butcher block -Ben.
Respect the animal. Respect the fire. Let the meat rest.
"To Beef or Not To Beef" - Dario Cecchini
Before You Begin (Butcher Rules)
- Pull meat from the fridge 45 to 90 minutes before cooking
- Season generously. Big cuts need more salt than you think
- Use a digital thermometer
- Always rest meat before slicing
Small roasts: 15 to 20 minutes
Large roasts: 30 minutes or more
Target Internal Temperatures
Beef
Rare: 120 to 125°F
Medium Rare: 130 to 135°F
Medium: 140 to 145°F
Pork
Medium Rare to Medium: 130 to 140°F
Lamb
Medium Rare: 135°F
Poultry
White meat: 160°F
Dark meat: 170°F
Butcher tip: Pull roasts 10°F before your target temperature. Carryover heat finishes the job while the meat rests.
Holiday Roast Guide
Prime Rib / Rib Roast
Target temp: 130-135°F for medium rare
Rest time: 30+ minutes.
Beef Tenderloin
Target temp: 130-135°F for medium rare
Rest time: 20 minutes
Boneless Rib Roast
Target temp: 130-135°F for medium rare
Rest time: 30 minutes
Pork Roasts
Target temp: 135-140°F
Rest time: 20-30 minutes
Leg of Lamb
Target temp: 135°F for medium rare
Rest time: 20-30 minutes
Whole Turkey
Target temp: 160°F white, 170°F dark
Rest time: 30-45 minutes
Ham
Target temp: Follow package instructions
Rest time: 15-20 minutes
Burgers
Ground chuck makes the juiciest burgers. Ground sirloin is leaner and works best for sauces, chili, pasta, and tacos.
Gourmet Pub Burgers
1½ lb ground chuck (makes 4 burgers)
- Grill indirect medium-high heat, covered, 10 to 15 minutes
- Finish over high direct heat for grill marks
- Pull at 155°F
- Rest briefly before serving
Grilling Steaks and Chops
Natural lump charcoal with a hot zone and indirect zone works best.
- Cook with tallow or neutral oil (canola or vegetable)
- Save olive oil for finishing
- Add cracked pepper after cooking
- Finish with flaky salt, Seasonello, compound butter, or olive oil
- Always slice against the grain (especially skirt, flank, hanger, bavette)
- Let meat rest
- Do not cut butcher string until after cooking
Butcher Essentials
Finish Like a Pro
Olive Oils
Premium finishing oils to elevate your steaks, chops, and roasts. Drizzle after cooking for maximum flavor.
Shop Olive OilsSalts & Seasonings
From flaky Maldon to Seasonello, the right salt makes all the difference. Season generously.
Shop Salts & SeasoningsSauces & Condiments
Artisan sauces, mustards, and condiments to complement your butcher-quality meats.
Shop Sauces & Condiments
Bone-In Ribeyes (Great for Groups)
Supplier: Meats by Linz
- Grill indirect medium-high about 45 minutes
- Finish over high heat about 15 minutes
- Rest well
- Slice by the rib
Kan Kan Pork Chop (My Way)
Supplier: Sakura Pork
Marinade (for 2 chops)
1/2 cup blood orange juice
1/4 cup soy sauce
2 Tbsp Mike's Hot Honey
2 Tbsp corn oil
3 cloves garlic, minced
1 Tbsp grated ginger
1 tsp black pepper
1 tsp Korean chili flake
Cook
- Grill indirect medium heat, covered, 30 to 45 minutes to render fat
- Finish over high heat to crisp and brown
- Pull at 135 to 140°F. Rosy pork is good and preferred.
Baby Back Ribs
Supplier: Sakura Pork
Brown Sugar Rub (1 rack)
1/2 cup brown sugar
2 tsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1/2 tsp cayenne
1 tsp chili flake
1 tsp mustard powder
1 tsp dried oregano
Taste and adjust.
Cook
Rub with mustard or Mike's Hot Honey six hours before cooking.
- Butter pats on meat
- Chopped apple and onion underneath
- Wrap tightly in foil
- Cook 225 to 250°F for 90 to 120 minutes
- Unwrap, sauce, raise heat or smoke for about 30 minutes
Boston Butt (Pulled Pork)
Supplier: Sakura Pork
For a 5 to 7 lb roast:
- Season generously with salt, pepper, garlic, onion, and dried bell peppers
- Wrap in foil
- Slow cook around 225°F
- Ready when blade bone pulls out easily
- Optional smoke finish
Feeds 6 to 8.
Sausages
Do not boil.
- Grill indirect medium-high about 10 minutes
- Finish over high heat
- Pull at 155°F
We also sell sausage casings. Just ask at the counter.
Bacon (Oven Method)
- Wire rack over sheet pan
- 350°F oven, 15 to 20 minutes
- Pull one minute early
Cast Iron on the Grill
A great way to get serious heat without smoking out your house. Perfect for steaks and marinated meats.
Dry-Aged Beef
Supplier: Meats by Linz
Dry-aged beef cooks faster because it contains less water. Watch temperatures closely. Finish with our house dry-age tallow for extra flavor.
Corned Beef (Slow Cooker)
- Cover with water and add seasoning packet
- Cook 6 to 8 hours
- Last hour: potatoes and carrots
- Last 30 minutes: celery, onion, cabbage
- Feeds 4 to 6.
Smoked Meat Resting Tip
After smoking brisket, pork, or ribs, wrap the meat in brown paper grocery bags while it rests. This helps hold heat without trapping steam and gives excellent results.
Note: Our butcher paper is freezer paper with a lining. It's great for wrapping meat, but not ideal for resting smoked cuts.