butchery
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.
Why Women Make Better Butchers Than Men
One of London’s top female butchers tells us why the male-dominated industry could do with more women.
Why Teaching Butchery Is the Secret to Keeping Good Chefs
These guys might know how to butcher but they’ve never cooked on live fuel.
Meet the Chef Bringing the Basque Country to a London Basement
Michelin-starred Spanish chef Eneko Atxa recently opened his first London restaurant on the lower ground floor of a Covent Garden hotel. “It’s like a party where everyone in London is welcome,” he says.
Why Old Cows Make the Greatest Steak Dinner
Behold the most exquisite, fudgy steak produced by the holy grail of butchers.
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.
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.