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Butcher

Carving Out A New Niche: Meat The Celebrity Artisans

Gitanjali Roche | Posted 08.02.2014 | Taste
Gitanjali Roche

Butchers, bakers and cheese makers are honing their skills and carving out a niche for themselves on the French culinary scene.

Two Reasons You Should Always Truss Your Turkey

Jeffrey de Picciotto | Posted 01.25.2014 | Taste
Jeffrey de Picciotto

Sure, it looks beautiful, but properly tying up your bird also helps promote even cooking by achieving uniform density.

Where Do Your Short Ribs Come From?

Jeffrey de Picciotto | Posted 01.23.2014 | Taste
Jeffrey de Picciotto

What makes these ribs so special?

America's Best Butcher Shops

The Daily Meal | Posted 01.23.2014 | Taste
The Daily Meal

The past few years have been nothing short of revolutionary for the world of butchery. In order to salute the old guard as well as the new wave, we've assembled a ranking of America's 25 best butcher shops.

One Bird, Nine Pieces, The Easy Way

Jeffrey de Picciotto | Posted 01.23.2014 | Taste
Jeffrey de Picciotto

Butchering a whole chicken is easy with a well-placed knife and proper tension.

Whole Animal Butchery: Camas Davis Cuts Into Meat Issues

Dark Rye | Posted 12.02.2013 | Taste
Dark Rye

Camas Davis believes in meat. She's made a career out of butchering it, cooking it and eating it the right way. Her revolution is taking place one cleave at a time.

Cooking Off The Cuff: Pork Sirloin With A Sauce Built On Faded Memory

Edward Schneider | Posted 03.26.2013 | Taste
Edward Schneider

The onion-pear sauce for this pot-roasted pork has its origins in an imprecise recollection that has been rattling around in my memory since some time in the late 1990s or very early 2000s.

The Straight Nope: Meaties

Steven Nereo | Posted 01.23.2014 | Food
Steven Nereo

I personally don't really mind if people eat meat. The thing I do mind is when people want to rub my face in meat eating -- a phenomenon any non-partaker definitely knows.

A Day With a Traditional Old-Styled Butcher (VIDEO)

Rebecca Gerendasy | Posted 11.07.2012 | Food
Rebecca Gerendasy

As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz can also tell a lot about a particular animal by visiting them at the farm.

How And Why You Should Talk To Your Butcher

Posted 01.23.2013 | Taste

Do you know the difference between a Tri-Tip and a Flatiron? We're guessing the answer is probably no, which means you should be consulting with a but...

Watch This Guy Carve A Cow

The Huffington Post | Michael Grass | Posted 05.18.2012 | DC

ALEXANDRIA, Va. -- Just as more restaurants, eateries and ordinary consumers embrace Meatless Mondays, Old Town food emporium Society Fair is going wh...

WATCH: Ex-Banker Takes Huge Pay Cut To Open Butcher Shop

The Huffington Post | Harry Bradford | Posted 04.17.2012 | Business

Ex-banker Terry Walsh isn't a victim of the financial crisis, so why did he leave his high-paying job to open a butcher shop? "This is my dream, an...

Beef Cuts 101

Menuism | Posted 08.31.2012 | Taste
Menuism

A significant part of the field-to-fork process in the meat industry is the butchering of an animal. So I spent some time with my butcher the other day in order to share a behind-the-scenes look at butchering.

How To Identify & Cook Steak Cuts

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

You aren't the first person to be deceived by the nasty little eye round and you won't be the last. Eye round is one of the few unredeemable cuts of meat; think tough and tasteless.

Roland Mouret's 'Emotional' Couture

Constantin Bjerke | Posted 12.17.2011 | Arts
Constantin Bjerke

Parisian fashion designer Roland Mouret, is famous for designing iconic dresses. The Galaxy, Moon and Titanium dress style have all earned Mouret a reputation as a master of structure and silhouette. From the red carpet to catwalk, he is a sought-after designer and his creations elicit attention.

Maine Man Jailed For Keeping Live Deer In Trunk

AP | Posted 11.02.2011 | Weird News

SKOWHEGAN, Maine (Associated Press) -- A Maine man has served a 10-day jail sentence for putting an injured deer in the trunk of his car and keeping i...

Top Butcher Denies Gay Rumors

Posted 09.19.2011 | Food

Forty-three-year-old Brian Fields, who was named Britain's top butcher in 2009, was happily married with three kids when the rumors started flying. Pe...

Deckle Fat: The Secret to The Best Burger in NYC

Liza de Guia | Posted 09.07.2011 | Food
Liza de Guia

"The flavor of our burger is better than most burgers for several reasons: not just because of our blend of meat, or the fact that we cook them on a c...

Lindy & Grundy, Your Typical Neighborhood Butchers, Open Shop

Alexis C. Jolly | Posted 06.05.2011 | Food
Alexis C. Jolly

Dining on atypical cuts may seem to be solely the domain of foodies, snobs who use food as cultural capital. I've met people like that and, yes, they're assholes.

Bunny: The Life & Death Of Your $35 Entrée

Daniel Klein | Posted 05.25.2011 | Food
Daniel Klein

Their meat is tasty, and among the most climate-friendly protein options out there, since they're herbivores, grow to maturity quickly, and reproduce ... well, like rabbits. (Warning: this video is not for the squeamish.)

Out Of The Closet: How To Clean, Prepare & Cook Small Game Birds

Daniel Brooks | Posted 05.25.2011 | Food
Daniel Brooks

I was the first to arrive back to work after the afternoon siesta. Suddenly, a man wearing bright orange pants with a burlap sack slung over his shoul...

Shooting A Buffalo And Eating It Raw

Daniel Klein | Posted 05.25.2011 | Food
Daniel Klein

The Eichten family has been in the buffalo business for over 20 years. They kill two buffalo every Tuesday, processing the 1000 pound animals at the nearby Deutchland Meats.

Care and Respect for the Meat on Your Plate (VIDEO)

Rebecca Gerendasy | Posted 05.25.2011 | Food
Rebecca Gerendasy

Can you tell the taste difference between an animal that has been humanely raised versus one that has "been pushed through the machine"?

The Speed Butcher Competition At Cochon 555

Josh Ozersky | Posted 05.25.2011 | Food
Josh Ozersky

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Dickson's Farmstand - Pastrami

Josh Ozersky | Posted 05.25.2011 | Food
Josh Ozersky

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