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Butcher Box Subscription Box Review + Coupon – July 2017

This post may contain referral/affiliate links. Read the full disclosure.

Butcher Box is a monthly (or bi-monthly) subscription consisting of 8-11 lbs. of grass-fed beef, heritage pork, and free-range organic chicken.

Butcher Box sent us this box for review purposes. (Check out the review process post to learn more about how we review boxes.)

This review is for the $129 a month, mixed (grass fed beef, heritage pork, and free range organic chicken) box.

The Subscription Box: Butcher Box

The Cost: $129 a month + free shipping. You can also save $20 by doubling any order. 

LIMITED TIME DEAL: Now through 7/19, link here to get $10 off and 2 free 10 oz. ribeye steaks!

The Products:  8-11 pounds of grass-fed beef, heritage pork, and free-range organic chicken. There are five different boxes available: beef & pork, chicken & pork, beef & chicken, all beef, or a mixed box of all three meats. 

Ships to: Continental US

Check out all of our Butcher Box reviews and the Food Subscription Box Directory!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!

Since the last time we reviewed Butcher Box over a year ago, they have upped their packaging game BIG TIME. They now use eco-friendly packaging to keep your meat cold and safe.

Once I opened the box, there was a bed of recycled materials in plastic that I swung open to reveal a cooler bag, surrounded by dry ice.

It’s hard to believe all of that meat fits in this green zippered cooler bag, but it does.

Everything stayed nice n’ frozen.

With so much meat to keep track of, I like that they included a packing list with everything I should have, including recipe and info cards.

Then there is a welcome letter from the founder, Mike Salguero explaining why he started Butcher Box and their principles.

The next card thanks you, encourages you to share photos on social media, and tells you what you should do with your meat now, and before you cook.

They also sent three recipe cards for ideas on how I can make a great meal out of my Beef Top Sirloin..

My boneless skinless chicken breasts….

And my pork chops! (We’ll get to this recipe later)

The final card talks about their partnership with Dry Farm Wines, and how to get your first bottle for one penny. Wine goes perfectly with this box!

I was very excited to review this box, as the man who delivered it will tell you. I came running to the door, clapping, and chanting “MEAT DAY! MEAT DAY!”. I love good meat: especially a big juicy burger, or some succulent chicken.

To help me get the most of this 11 pounds of provisions, I enlisted my dear friend, Chef Justin Crimone, along with a couple of other flesh-hungry pals to sample the goods. Justin has been cooking exquisite dinners, and a yearly out-of-this-world New Year’s Day Brunch for my friends and I for over 1o years, and none of us know anyone who could better spotlight these choice cuts.

Now let’s get to the food!

Grass Fed Boneless Ribeye, 2 x 10 oz. steaks (link here to receive these for FREE!)

The only thing Justin did with these ribeyes was season with salt, pepper, and garlic powder, and cook on a grill pan on the stove. Simple is best with good cuts of meat!

I had bought some green beans from my local Co-Op, and Justin had some gorgonzola we put on top after steaming. We paired it with beer from White Horse Brewing, near Justin’s hometown.

He cooked the ribeye medium, and it was juicy and perfectly seasoned.

Free Range Organic Chicken Tenders, 3 x 1lb. packages

Justin immediately knew he wanted to bread these babies. He coated them in seasoned flour, then put them in an egg wash, then back to the flour. After that, he fried them until brown, and finished them off in the oven.

He then paired them with a Sriracha-mayo dip to enjoy.

The chicken stayed really moist and had virtually no fat on it at all. My other friends and I tore into these tendos as if we had never eaten before.

Boneless Heritage Pork Chop, 4 x 8 oz.

For the heritage pork, Justin decided to use the included recipe for Maple Ginger Pork Chops. Instead of following the recipe to a T, he browned the chops first and wrapped them in foil to let sit, which made them stay nice and moist.

I had some red potatoes lying around, so we used them to make the colcannon from the recipe card, with kale I purchased from the co-op. We paired it with what ended up being a really delicious white blend from Winc.

We slathered the pork chops and colcannon with the maple ginger sauce, which brought a delightful sweetness to the dish.

Grass Fed New York Strip, 2 x 10 oz. steaks

This strip steak was simply grilled on the stove with salt and pepper. Again, with a good cut, I never need more than that. Leaving it be really lets the flavor of the meat come through.

I had a bag of bulk field greens, so Justin suggested we chop up the fingerlings we had into “fries” and make a fancy version of our beloved Pittsburgh Salad! Brilliant!!

This. Steak. Was. To. Die. For. For real, though. Justin cooked this one super rare, and it was like eating beefy butter.

Grass Fed Ground Beef, 6 burger patties

Justin decided to sous-vide the patties before cooking in a grill pan on the stove (or grill, if you’re able). Obviously, the average person doesn’t have the ability to do the same, but be careful when cooking grass-fed beef because Justin said it’s easy to overcook it.

Pederson’s Smoked Uncured Bacon, 10 oz. package

It went without saying that this bacon was going to get cooked up to put on the burgers.

We served the burger with some spring mix to get our greens, and some sweet potato chips on the side. I’m also obsessing over blue cheese at the moment, so I added crumbles on top as well.

The bacon on this burger was SO CRISP and smoky. I love thick cut bacon that holds its shape when cooking instead of turning into a pile of fatty mess, and this bacon delivered. The ground beef was juicy and tasted fresh.

Top Sirloin, 2 x 4-6 oz. pieces

This was another cut that Justin decided to sous-vide beforehand, which he did for four hours. After that, he did the usual salt and peppering, and put on the grill pan for just a couple of minutes on each side.

There’s not much I love more than a “basic” meat and potatoes dinner. Here we baked fingerling potatoes at 375° for a 25 minutes after tossing with rosemary, salt, pepper, and olive oil.

Another perfectly cooked beef dish from Justin. I think a couple of us couldn’t decide if we liked this or the NY strip steak better. So hard to choose! Luckily we didn’t have to.

Verdict: Butcher Box delivered a heck of a lot of ethically-raised meat to my doorstep for $129. I did my best to try and compare prices using jet.com (who knew they sold ethical meat?) and came up with Butcher Box having a value of around $142, which is above the cost. They estimate their boxes to end up being $6 per meal, which also sounds like a pretty good deal. Sure, you have to buy veggies and potatoes, but those are pretty darn cheap. I think this box is a great idea for those who may not have access to local or reasonably priced ethically raised meat. I thought everything came packaged really well and tasted amazing, though I have to give a lot of credit to Justin, as well. 🙂

Have you tried Butcher Box? What do you think of the value?

Written by Marne Orenich

Marne Orenich

Marne has been feeling the pull of subscription boxes ever since her first PopSugar Must Have. She currently enjoys discovering new beauty + skin care products, and drools over anything with FOOD!

All views in this review are the opinion of the author. My Subscription Addiction will never accept payment in exchange for a review, but will accept a box at no cost to provide honest opinions on the box. This post may contain affiliate/referral links. Read the complete My Subscription Addiction disclosure.

21 Comments

  1. Thanks for the great review Marne!

    About a month ago I switched to the Paleo eating lifestyle and now Im on the hunt for healthier protein.

    I like the concept of Butcher Box but I was concerned about the Yelp reviews. I was happy to find MSA had a review posted since I am a regular here since 2014!

    I will keep this subscription on the radar to see if I finally go on board with it.

  2. This is a really great review! You’re so lucky to get this box for free, in exchange for reviewing it.

    I really wish that we could afford this subscription. Hopefully someday!

  3. OMG that all looked so yummy. Nice review!!

  4. EXCELLENT review!

    • Thank you, Angie!!

  5. Your dishes look divine!!! Seriously,my mouth is watering and I’m not much of a meat eater. Great review!

    • Thank you thank you! We only needed a few more items to make all of these meats complete meals. Justin did an awesome job!

  6. Is that eh smallest the subscription can be? That’s a lot of chow for just the two people in my household.

    • At this time, they only offer the one size. I hear you on this being a bit much for two people, but there is an option to only have it delivered every other month. Hope this helps!

  7. There are two different links so how did you get the bacon and the ribeyes? I’d like to order and of course want both offers!

    • Great question, Kristin! I’m sorry to report that I was mistaken by thinking you could get both for free! We checked with Butcher Box, and right now, the offer is for free ribeyes only until the 17th. If you order after the 19th, you will get the bacon for free.
      Sorry for the mix up on our end! I hope it’s still worth it!

  8. Now here’s a box I can really sink my teeth into! Yum yum yum!

  9. I loveeeee sous vide machines for cooking and I love your review! I may need to splurge and treat myself to a box

    • I had never heard of sous vide before Justin told me about it! So cool that you have the ability, Jessica!

      • Anyone can sous vide meat at home without a fancy appliance.
        You can use an ice chest or even a six pack cooler. That and a vacuum sealer or plain ziplock bags, a good thermometer , hot water. and time
        I did this with a six bone prime rib that was too big for my sous vide machine for the holidays. it was AMAZING!
        http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html
        Seriously try it! So easy. Perfect for summer grilling.

  10. Perks of living in rural Ohio….I have friends who own their own farms.

    • Lucky!!!

  11. I am dying at the mental image of you running to the door chanting MEAT DAY MEAT DAY at the poor delivery man. Oh god. He’s never going to forget that!

    All of these dishes look amazing and I’m so jealous and hungry.

    • I try to keep it interesting for him!

  12. Umm… can I come to your house for dinner? That looked amazing. The wife and I ordered our first box a week ago and I’m excited, especially after seeing your post.

    • Thanks, Jason! It was mostly Justin working his magic. I hope yours turn out just as nice!

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