butchery
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.
The MUNCHIES 2014 Holiday Gift Guide: Julia Ziegler-Haynes
Behold: the five things that Julia Ziegler-Haynes wants to see under her tree.
The Complicated Case of Smokies
A new and surprising union is being forged between Wales and West Africa, with communities on both sides coalescing around a certain banned food product—blowtorched sheep carcasses, otherwise known as smokies.
There's an Edible Horror Farm Coming to England
There's an edible horror farm coming to the UK, full of dripping sponge cake pig carcasses. Because nothing says "I love you" like a sugary sawn-off pig trotter, it's a perfect place to take a date, then.
Hairy, Feral Pigs Produce the Most Delicious Meat
I became a bit of a pig geek a few years ago and fell in love with Mangalitsas—the hairy, semi-feral kind that are tough as nails and produce red meat similar to beef. After I built them a woodland "pigtopia," I quickly realized that they're the most...
How-To: Cook Wild Rabbit
Learn how to skin and cook a rabbit and turn it into a delicious meal with the green stuff it would feed off out in the wild.
MUNCHIES Presents: A Short Film on Cajun Boudin
Boudin is the most popular sausage you've never heard of—unless, of course, you're from southern Louisiana, where it's basically the sixth food group. We traveled to Cajun country to find the best around.
Blood Collection the Cajun Way
Communal pig butchering, one of the last remnants of Cajun culinary traditions, is the only way to experience the primal first taste of boudin noir, or Cajun sausage mixed with rice and fresh pig's blood.