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 »
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 »
Syrian Military Officer Who Witnessed Houla Massacre Defects
Protests in Tahrir Square Echo Last Year's Uprising
Here Are Pictures of a Probable Mass Grave in Syria
