We’ve seen it on social media and touted on menus, “whole-animal butchery!” But what does it mean for our food world and why should you care? We talk to two chefs to break it down.
Before Thanksgiving rolls around, learn how to butcher the turkey and then apply your new skill to all delicious poultry dishes.
Learn some quick tips before you head to the grocery store about what to look for when selecting meat from the butcher’s case. Fatty or lean? Tender or tough? This will help clear things up.
Become a butcher pro. Understand the basic anatomy of an animal and learn what cuts to use in different situations.
Take a peek inside a culinary fabrication class for a glimpse of the art of butchery from seafood, to poultry, and beef cuts.
Getting advice from one of Bill the Butcher’s experts is like speaking to a true Meat Whisperer, and it will make you the hit of your Labor Day BBQ.
Alobar’s head chef Ian Kapitan takes his hog on his hog. And shoots a video of it in the process.
Brian Samuels falls in love with both the food and ambience at The Butcher Shop in Boston, MA.
Laura Davis takes the grand tour of The Italian Market in the City of Brotherly Love.
Is the neighborhood butcher returning to the City Of Angels? Charles G Thompson thinks – and hopes – it might be so.