This Guy Wrote a Guide to Being a Cannibal
To Eat or to be Eaten—A Guide to Cannibalism contains human butchery diagrams and recipes for human minced meat mango tartare and human tenderloin with cider.
How to Save the Art of Butchery
Cure Camp gives chefs the opportunity for a hands-on education in butchering meat and turning it into delicious charcuterie.
Natalie B. Compton
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.
Ellie Violet Bramley
Your Paleo Broth Obsession Is Causing Butchers to Run Out of Bones
The recent Paleo-inspired trend for bone broth has caused a rise in demand for animal bones, with some Australian butchers running out altogether.
This Box of Meat Could Save Britain’s Butchers
The "meat box," a package of fresh sausage, steak, and mince shipped directly to customers from farms with onsite butchers, is so much more than male genital-related banter.
This Ex-Vegetarian Is Teaching Portland How to Cut Up Cows
If the vegetarian argument won’t be bought by everybody, shouldn’t we educate people on eating sustainable and locally sourced meat? That’s the philosophy of Portland butchery school founder Camas Davis.
Meat Marketers Want to Sell You on Humane Slaughter
As conscious consumers are opting for humanely raised meats, butcher shops and restaurants are now taking the next step in telling people that their meat is humanely slaughtered.
A Severed Pig’s Head Showed Me the Importance of Ethical Farming
A London curing company has started its own "meat school"—a butchery course on preparing and preserving the ‘other bits’ left behind in industrial meat production.