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Butchers

How to Get the Best Service From Your Butcher

Bon Appetit | Posted 09.16.2013 | Taste
Bon Appetit

Go from Newbie to meat master.

Drawn to Fire: A Fire Starter & His Sustainable Meat Shop

Liza de Guia | Posted 07.26.2013 | Taste
Liza de Guia

Jeremy Stanton, the chef and proprietor of sustainable butcher shop The Meat Market, has a way with fire.

Adventures in a Mexican Market: When Vegetarians & Pig Heads Collide

Anne Maxfield | Posted 09.17.2013 | Taste
Anne Maxfield

Whether I speak the language, or have the opportunity to use anything I might find at the market, I just love to go and wander, see what's available, watch the locals bargaining and commenting on the day's offerings.

Meat Hooked: A New Kind of Butcher

Natasha Del Toro | Posted 11.19.2012 | Entertainment
Natasha Del Toro

With dreadlocks and a tattoo on his arm, Jamal Bedeau stands at the chopping block at Fleisher's Grass-Fed and Organic Meat Market in Park Slope, Brooklyn, delicately slicing a thick slab of beef.

Meatopia Butcher: 'Handling A Whole Animal Is Actually Pretty Fun'

Posted 09.17.2012 | Taste

For butcher Jon Kalabolas, his passion for his craft started with knife collecting. It led him to the finals of the Best Butcher contest at Meatopia 2...

WATCH: The Life Of Happy, Grass-Fed Sheep

Liza de Guia | Posted 11.12.2012 | Taste
Liza de Guia

Meet Anna Hodson, the young and gentle, sheep loving shepherd at Kinderhook Farm in Ghent, NY. The farm is dedicated to producing great tasting meat as well as the care and concern of each and every animal.

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...

The Good Slaughter: A Proud Meat Cutter Shows His Processing Floor

Liza de Guia | Posted 06.08.2011 | Home
Liza de Guia

"My hope is that my children will have the same passion for this as I do..." Meet Larry Althiser, the owner and head meat cutter for Larry's Custom M...

Building Artisan Slaughterhouses to Feed the Demand for Grass-fed Meat (Part 1)

Liza de Guia | Posted 06.08.2011 | Home
Liza de Guia

Meet Chris Harmon, the Executive Director of CADE, The Center for Agricultural Development & Entrepreneurship in New York State. CADE is a non-profit ...

Eating Meaty

Laura Silverman | Posted 05.25.2011 | Home
Laura Silverman

I feel especially lucky that I have access to Dickson's Farmstand, a purveyor of locally sourced, humanely raised animals.

Julie Powell, Author Of "Julie & Julia" On Her New Book, "Cleaving" (VIDEO)

abcnews.com | Posted 05.25.2011 | Books

Julie Powell, author of "Julie & Julia" and, most recently, "Cleaving" speaks about her new book and why she turned to butchery when her marriage was ...

Young Butchers Gain Rock Star Status in the Food World

nytimes.com | KIM SEVERSON | Posted 05.25.2011 | Green

Now there is a new kind of star on the food scene: young butchers. With their swinging scabbards, muscled forearms and constant proximity to flesh, bu...