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. More »
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Tom Mylan is the executive butcher and co-owner of the local, sustainable butcher shop The Meat Hook in Brooklyn, NY. He loves good meat, good music, and good whiskey, but not necessarily in that order.
We've learned to want everything big. But small is more efficient—and cuter, especially when it comes to beef. More »
Anybody with a pile of charcuterie books can make pâté, but using up hearts and skin takes creativity—and stealth More »
A barely functional grill and a giant sirloin lead to a happy accident: the best steak our butcher has ever tasted More »
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. More »
The ins and outs of enzymes, proper technique, and why beef stored in plastic is sometimes better than dry-aged More »
A battle-scarred butcher explains how to pick a blade, keep it sharp, and avoid the dreaded "knife handshake." More »
In his inaugural column, an artisan butcher from Brooklyn reveals the secrets to examining a side of beef. More »
