butcher
Fried Lamb Riblets Recipe
You've been staring at the rack too long to realize where the best meat is hidden.
How-To: Make Moose Meat Marinade with Thom Beers
Thom Beers shows us how to make a marinade for all those moose steaks we have lying around. Turns out, moose tastes pretty good.
Burgers Taste Better When You've Killed the Animal Yourself
After cooking in some of San Francisco's best restaurants, I've realized that the zen of making burgers is the culinary focus that I want to master. But it wasn't until I started slaughtering my own beef that I figured out the secret.
How-To: Cook Gill-to-Tail with Antonio Park
Antonio Park from Montreal's Park Restaurant is back to show all of you how to break down a snapper and make three of the best gill-to-tail dishes.
Blood Collection the Cajun Way
Communal pig butchering, one of the last remnants of Cajun culinary traditions, is the only way to experience the primal first taste of boudin noir, or Cajun sausage mixed with rice and fresh pig's blood.
How-To: Make Lard Biscuits With Cara Nicoletti
A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we've ever tasted north of the Mason-Dixon line.
What Happens to Our Meat When Butchering Stops Being Cool?
I'm a fourth generation butcher, and I've watched the craft quickly transform into the hippest job in the culinary world. But I'm worried that its popularization has watered down the purpose of small craft butcher shops.
Blood Collection the Cajun Way
Communal pig butchering is one of the last remnants of visible Cajun culinary traditions. This Louisiana custom is also one of the only ways to experience the primal first taste of boudin noir, Cajun sausage mixed with rice and fresh pig's blood.
The VICE Guide to Caviar
A 101 on harvesting fish abortion. And you haven’t lived until you’ve tasted those sweet eggs right from the ovaries, let me tell you.