When we launched MarxFoods.com seven years ago, we decided not to sell foie.  I never wanted to be big brother, but I also didn’t want to sell products that I didn’t believe in.  This is the story of how I …
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I have seen a lot of forms of slaughter, but none creeped me out more than the way I saw eels being killed at the Tsukiji Fish Market on a recent food scouting mission to Japan. My initial notes read: …
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People have been mechanically tenderizing beef for ages – I’m sure you’ve all seen cube steaks in the grocery store with that distinctive odd-looking texture.  If it’s a tender cut from the round you’re looking for, there’s nothing wrong with …
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When it comes to beef, marbling is key.  This interspersed thin layers of fat throughout muscle is used to judge beef quality (that’s how Select, Choice & Prime are decided).  It’s believed to play an important role in tenderness, flavor …
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Ask a grass-fed cattle farmer, pretty much any grass-fed cattle farmer, about antibiotics and you will be greeted by a reaction that is a mix of defensive and dumbfounded, a reaction that is so uniform that you’d think they were …
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If ever there were a black sheep in the Marx family, I’m pretty sure I am it. I was raised in a slaughterhouse. I can trace my paternal lineage back 5 generations and all of them were butchers. My first …
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A few customers asked us for our thoughts on this story in Forbes. Here you go: It is important that people ask questions about their food. Period. End of Story. If more people made a habit of asking questions about …
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I had dinner last night with a dairy farmer at a breathtaking vineyard in Hawkes Bay, New Zealand. I’m here primarily to learn about our new grass-fed beef, but there’s always unexpected lessons. In this case, I gained unexpected clarity …
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We’re constantly evaluating new products to see whether they’re worth sharing with our customers.  We value your trust, and we try to repay that by: A) only carrying the best foods possible and B) being up front with ingredient lists …
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We’ve struggled with what final internal temperature to recommend when people call asking about cooking kurobuta pork.  On the one hand, the USDA recommended a final temperature of 165 for safety reasons.  On the other hand, an internal temperature of …
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Ridiculously Delicious Challenge Update:  Sorry that we delayed and then delayed again.  I am still reeling from 70 hour weeks in December.  Trying to get all those brain cells firing again and I am struggling to motivate.  We ARE working …
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I regard myself as a progressive eater. Like other aspects of my life, I am looking for win-wins … foods that bring me quality, purity and high green and animal welfare standards. I am not perfect, but I am constantly …
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