butchering
This San Francisco Restaurant Turns Whole Animals into Delicious Charcuterie
Trou Normand doesn't just dabble in charcuterie. The restaurant has two full-time butchers, it’s a certified meat processing facility, and its executive chef is a state-licensed meat inspector.
Archaeologists Discover Tools that Prehistoric Butchers Used 250,000 Years Ago
How many nights have you listlessly laid awake in your bed and stared into the inky abyss of the night sky wondering the following: “Just what in the hell did early man use to butcher rhinos in their quest for Stone Age sustenance?”
Why You Probably Shouldn't Butcher a Hog in the Alley Behind Your Restaurant
Turns out, it's probably not the best of ideas to butcher a hog in full view of prying eyes, even if you do plan on being the only one to eat the thing.
The Artful Slaughter Begins with a Rub Behind the Ears
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
How-To: Make Fried Lamb Riblets
Bestia's own butcher, Alia Zane, teaches us how to make the most of our rack of lamb leftovers by making the ultimate snack—fried riblets—with a zesty yogurt dipping sauce.
You Gotta Murder the Rooster Yourself in Portugal
I recently learned how to slaughter and butcher a cute, fluffy rooster in Portugal to make a traditional blood rice chicken dish. The only issue was that nobody spoke a word of English, so the whole event was the most intense game of charades I have...
Thankskilling: Why Americans Could Learn a Lot from Eid al Adha
Unfortunately, denial is the entrée being served on many American dinner tables this Thanksgiving because we are so separated from what we eat. This Thanksgiving, take a lesson from Eid al Adha and connect with the food that gives you life.