Elevate the Flavor: Late Spring Cooking from Your Local Butcher

After a long winter, there’s a moment every year when the air changes. The days are warmer, the evenings stay lighter, and suddenly the grill cover starts looking like it needs to come off.

Late April and early May are one of our favorite times at Sussex Meat Packing. It’s the bridge between comfort food season and full-on summer grilling — which means the best of both worlds when it comes to cooking.

The First Real Grilling Days

As the weather starts to cooperate, many people are firing up their grills for the first time of the year. Early spring grilling is perfect for cuts that cook quickly and bring big flavor.

A few of our favorites this time of year:

• Flank Steak – One of the most flavorful cuts you can grill. Marinate it, grill it hot and fast, and slice it thin against the grain. Perfect for steak salads, tacos, or sandwiches.

• Burgers – Nothing says spring like that first burger of the season. Whether you keep it simple with salt and pepper or build a backyard masterpiece, a great burger always starts with quality beef.

• Sausage on the Grill – Italian sausage, bratwurst, and house specialties are fantastic this time of year. Pair them with grilled peppers and onions for an easy spring dinner.

Spring Comfort Food Still Has a Place

While the grill is calling, those cool evenings still make room for hearty meals.

This is a great time for:

• Roast Chicken with Spring Herbs

• Shepherd’s Pie or Cottage Pie

• Slow-braised short ribs for a Sunday dinner

These dishes still bring the comfort of winter while starting to incorporate the fresh flavors of spring.

Fresh Seasonal Pairings

Spring produce starts showing up in markets right around now, and it pairs beautifully with meat from the butcher counter.

Think:

• Asparagus with grilled steak

• Roasted baby potatoes with fresh herbs

• Arugula salads with sliced steak or grilled chicken

• Lemon and garlic marinades to brighten flavors

These combinations keep meals feeling light while still satisfying.

Compound Butter - A Pro-Level Steakhouse Move That Takes No Time to Put Together

Spring grilling is the perfect time to experiment with compound butters. Compound butters are simply a stick of softened table butter mixed with herbs, garlic, or cheeses added in that can elevate your steak to feel like a fine dining experience!

You will start out with a stick of unsalted butter at room temp - you want it to be easy to stir but not melted! To that you will add in your choice of herbs, cheeses and spices. The general rule of thumb is to use about a tablespoon of any garlic/shallots or finely chopped herbs, a teaspoon of mustard, Worcestershire sauce, and a dash of salt and pepper. You can really eyeball your ingredients and add more or less according to your taste.

The combinations are endless but some simple and popular ones:

Classic Garlic Herb Butter

Flavor Profile - Savory & fresh; a steakhouse classic

Stir in minced garlic, fresh parsley, thyme and rosemary (any combo that you like) lemon zest, salt and cracked black pepper. Mix it well, and roll into a log in plastic wrap and refrigerate until solid. Then cut off a coin or two and watch it melt over your hot steak!

Blue Cheese Steakhouse Butter

Flavor Profile - Bold, rich, steakhouse luxury

Start with an unsalted stick of butter, add blue cheese crumbles, Worcestershire sauce, fresh parsley and black pepper.

Shallot Dijon Butter (our personal favorite)

Flavor Profile - Savory, tangy, restaurant-style.

Stick of unsalted butter, finely minced shallots, Dijon mustard, fresh parsley and other herbs, and a pinch of salt.

*This also goes fantastically with potatoes!

Cowboy Butter

Flavor Profile - Garlicky, lemony, a little spicy

Stick of unsalted butter, garlic, lemon zest and juice, Dijon mustard, paprika, red pepper flakes and fresh parsley

The Butcher’s Tip

If you’re grilling steak this spring, cook it hot and let it rest. That short rest after cooking helps the juices redistribute so every slice is tender and flavorful.

And always slice against the grain, especially for cuts like flank or skirt steak.

After slicing, fan out your meat and add your coins of butter to the top to melt all over!

Welcome Back to Outdoor Cooking

There’s something special about those first outdoor meals of the year — friends dropping by, kids playing outside, the smell of the grill in the air.

At Sussex Meat Packing, we love being part of that tradition. Stop in and let us help you choose the perfect cut for your next meal.

Spring has arrived, and the grill is officially open.