A recipe counter that starts with the cut.

Meatthe Recipe is run by MEAT TOWN DORAL LLC out of Doral, Florida -- a neighborhood where Cuban, Venezuelan, Colombian and Argentine grills sit a block apart and everyone has an opinion about how long to rest a steak.

Fresh cuts of pork and beef inside a butcher counter display case

Why meat first

Most recipe sites start from a dish name. Home cooks usually start from what they bought: a family pack of thighs on sale, a brisket flat from a warehouse store, a lamb shoulder a neighbor passed along. We organize the whole site around that moment at the counter, so you can go from cut to method in two clicks.

Every recipe is tested in our kitchen with supermarket cuts, a home oven, a kettle grill and a basic probe thermometer. If it only works with a restaurant salamander or a $2,000 smoker, it does not go on the board.

How the board works

Roughly half of the 341 recipes are free for anyone, forever. The rest are for members, whose subscriptions pay for testing, photography and the time it takes to get a 14-hour brisket right.

Our store sells a short list of tools we actually use daily. We do not accept payment for placement, and we do not review gear we have not cooked with for at least a month.

341 recipes tested
13 counters
171 free forever

★ Behind the counter

Hello, my name is

Tomas Arrieta

Founder & Head Butcher

Tomas grew up sweeping sawdust in his uncle's carniceria and spent fifteen years cutting beef, pork, and lamb in wholesale plants and neighborhood shops across South Florida before opening Meat Town Doral. He breaks down whole subprimals six days a week, shows customers how to trim their own roasts, and still ties every holiday pork roast by hand. He started Meatthe Recipe so the conversations at his Doral counter could reach home cooks everywhere.

Ask me about Whole subprimal breakdown and custom cuts

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Naomi Bellamy

Executive Test Kitchen Chef

Naomi trained in classical French technique and worked the line in hotel restaurants in Atlanta and Fort Lauderdale before moving into recipe development. She now runs the test kitchen, where every recipe on the site is cooked at least three times on a standard home range and a charcoal kettle before it is published. Her favorite subjects are dry brining, cast iron searing, and pan sauces, and she keeps an instant-read thermometer clipped to her jacket at all times.

Ask me about Dry brining, searing, and pan sauces

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Claire Hollister

Recipe Editor

Claire spent two decades editing cookbooks and magazine food features before joining Meatthe Recipe as recipe editor. She reads every ingredient list against its method, checks that timings and temperatures hold up in a real home kitchen, and rewrites any step a first-time cook might misread. After moving south from Chicago, she settled near Doral and became a devoted student of the Cuban and Venezuelan home cooking in her neighborhood, especially lechon asado and pabellon.

Ask me about Recipe testing and clear home-cook instructions

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Danny Quintero

Pitmaster & Grill Lead

Danny learned live-fire cooking at family asados and sharpened it on the weekend barbecue competition circuit in Central Florida. He spent eight years running smokers and a wood-fired parrilla for restaurants in Wynwood and Doral before taking over grill testing for the site. In his Doral backyard he cooks on a charcoal kettle, an offset smoker, and a homemade Argentine-style grill, and he will happily explain fire management to anyone who stops by.

Ask me about Live fire, smoke, and low-and-slow ribs

Come find us

MEAT TOWN DORAL LLC · 10400 NW 33 ST, SUITE 120, DORAL, FL 33172 UN, USA

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