• Roasting a 1,000-Pound Cow Is an Art Form

    I’m surprised by the solemnity of the whole image: the perfect silhouette of a dead animal, its muscles exposed with just a film of fat around, 10 men struggling to carry it.

  • London’s Oldest Market Showed Me the True Meaning of ‘Fresh Meat’

    A man with a ironing board-sized smear of blood across his waist throws pork scratchings in the air, catching them in his mouth. Another barks orders to his team across a pile of hollowed-out pig carcasses.

  • Why Mutton Actually Tastes Better Than Lamb

    Mutton, the meat of an adult sheep, isn’t the tough old meat we spurn in favour of juicy lamb—it’s meat with added flavour. That’s according to the Lake District’s Herdwick sheep farmers.

  • This Is What Happens When a Butcher Opens a Pub

    “We’re not going to do something that’s cool for five years and then do something else,” says Luca Mathiszig-Lee, one of the founders of meat-focused London pub Hill and Szrok. “A pork chop will never be fashionable but people will always want it.”

  • A Massive, Prized Show Horse Was Murdered and Butchered for Its Meat

    A Florida-based veteran show rider awoke last Sunday morning to discover that her prized jumping horse—the nearly 1,300-pound Phedras de Blondel—was horrifically slaughtered and butchered for its meat sometime during the night.

  • Why There Are 300 Pigs Running Loose in This Forest

    Every year, local farmers release pigs into New Forest as part of the annual pannage season, an ancient practice that sees pigs feast on acorns and makes for unique tasting pork.