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.
Inside France's Fading Love Affair with Horse Meat
Horse meat fell from grace in the 1980s, but a few Parisian chefs are attempting to bring horse back into the limelight.
Uruguay Now Has a Drive-Thru for Meat
Las Nenas Steakhouse allows carnivores to get their piece of chorizo or bife ancho without ever stepping out of their cars
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.”
Beware of Door-to-Door Meat Salesmen, For God's Sake
America is hardly wanting for grocery stores, warehouse clubs, and even online meat sellers, and yet door-to-door meat sales occur with surprising frequency.
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.
A Man Named Chicken Gave Me An Education in Lamb
I made a pilgrimage to Pennsylvania to learn about how local farms are producing some of the best lamb in the United States. In the process, I met a butcher named Chicken who taught me things I didn't expect.
Apparently Pork Scratchings Are a Health Food Now
A fitness food company has created what it claims to be the world’s first high protein pork scratching, transforming the pub nibble into a musclehead snack of choice.
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.
How to Get an Education in Meat
When one Brooklyn chef was dissatisfied with the available meat offerings, he looked to a small, one-year-old company based in Pennsylvania for delicious, humanely slaughtered animals with signature flavor profiles.
This Dutch Christmas Tradition Was Designed to Boost the Meat Industry
In the 70s, the Netherlands consumed more cheese than meat. That's why the Dutch Meat Office looked to two culinary trendsetters to revolutionize the meat industry with a cooking device that serves up gnome-sized dinner portions you'll find at every...
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