Hunter-Desportes/flickr
A Butcher's Case for Small Cattle and a Small World
We've learned to want everything big. But small is more efficient—and cuter, especially when it comes to beef.
Hunter-Desportes/flickr
We've learned to want everything big. But small is more efficient—and cuter, especially when it comes to beef.
Lila Dobbs
Anybody with a pile of charcuterie books can make pâté, but using up hearts and skin takes creativity—and stealth
Simon Aughton/flickr
A barely functional grill and a giant sirloin lead to a happy accident: the best steak our butcher has ever tasted
joyosity/flickr
That faint sizzling in the distance? It's the call of grilling season. An artisan butcher highlights some lesser-known cuts of meat, recipes, and techniques.
VirtualErn/flickr
The ins and outs of enzymes, proper technique, and why beef stored in plastic is sometimes better than dry-aged
Photo by sfllaw/FlickrCC
A battle-scarred butcher explains how to pick a blade, keep it sharp, and avoid the dreaded "knife handshake."
Photo by DPerstin/Flickr CC
In his inaugural column, an artisan butcher from Brooklyn reveals the secrets to examining a side of beef.
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