butchers

Is Grass-Fed Beef Better Beef? A Butcher Takes On The Loaded Question.

We’re talking about taste, nutrition and ethics
May 26, 2015 10:00 am

Food Republic’s new column, Ask Your Butcher, seeks to answer FAQs in the crazy world of butchery. Ethically minded butcher Bryan Mayer — co-owner of Philadelphia’s Kensington Quarters, a full-service restaurant, bar, butcher shop and classroom — will tackle a pressing issue facing both meat buyers and home cooks in each column. First up, Bryan explores whether grass-fed beef is better beef.

Video: The Great Butcher Dario Cecchini Presents His Ribeyes!

This Italian legend gets VERY excited about steak
Jul 17, 2014 11:00 am

There are butchers and then there is Dario Cecchini, the most famous butcher in the world. From a tiny shop in the tiny town of Panzano in the Chianti region of Tuscany, Cecchini is the king of a meat empire focused on its prime jewel: the bistecca Fiorentina, a humongous porterhouse sourced from Chianina cattle and cooked over an open charcoal grill. Watch Cecchini present his finest work with the panache of a ringmaster, right here.

For Brooklyn Butcher Tom Mylan, It’s Grill Big Or Go Home

On the pleasure of Vinho Verde, backyard ’96-ers’
May 20, 2014 9:00 am

In the eyes of The Meat Hook owner Tom Mylan, Memorial Day is a big, locally sourced and responsibly raised, deal. We spoke to the Brooklyn butcher about the trouble with grilled octopus (“by and large really gross”) and why traveling to Orange County might just be the key to understanding regional American barbecue. Also, how to do steak for 15.

Meet George Marsh, the Baltimore Butcher Who Rejects The Word ‘Charcuterie’

What’s in a name? An inaccuracy, some say
Apr 14, 2014 10:00 am

The bearded guy with the band saw behind the butcher case isn’t especially fond of the usual butcher-board terminology. “To call it ‘charcuterie’ doesn’t make a whole lot of sense to me,” says Baltimore executive chef and head butcher George Marsh on his dislike for the term.

The 10 Commandments Of Modern Butchering

Chicago chef-butcher Rob Levitt lays it out
Mar 31, 2014 10:00 am

Chicago chef-butcher Rob Levitt knows his way around a hog — and a cow and a chicken and pretty much everything that lived near Charlotte and her web. As part of Food Republic's ongoing Charcuterie and Butchering series, we asked Levitt for the rules he follows while running a modern butcher shop.

Inside The Charcuterie Closets At Husk In Charleston

Tour the curing facilities, pick a "spirit sausage"
Mar 19, 2014 10:00 am
husk charleston charcuterie

If I'd just gotten a reservation at Charleston chef Sean Brock's famed Husk, it would have been enough. But I didn't get into this business for "enough," I got into it for things like fried pig's heart and cheddar bologna and lengthy peeks into the contents of Husk's many curing fridges and closets housing aging meats and sausages. Cured meat porn and an interview with Husk's charcutier, right this way.

How To Get The Most Out Of Your International Butcher Shop

Translating these unique cuts for the home kitchen
Mar 5, 2014 10:00 am
Photo: Roger Walch on Flickr

There are 50 ways to butcher an animal. A "correct" way? Fat chance. Which makes things really interesting. “Most cultures that haven’t been globalized, like say the Japanese, give a lot of value to premium cuts, but they also deem every single part desirable,” says Tom Mylan, co-owner of The Meat Hook in Brooklyn. “It’s much more nose to tail in other cultures outside the United States.” With that, here’s the breakdown of six key butchering cultures — and how it all translates to your home kitchen.

Art

An Illustrator With A Love Of Butchering And Classic Cocktails. Color Us Fanboys.

SF artist Alyson Thomas has something for your wall
Sep 30, 2013 2:00 pm

There’s a lot of precious food-related arts and crafts on precious arts and crafts e-emporium Etsy. Wait, so you really were looking for a macaron coin purse? A big exception is San Francisco artist Alyson Thomas.

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