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.


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.

Meet Schatzie The Butcher, Who Has Something To Say About Boutique Burger Blends

And celebrity butchers? They're 'fulla crap'
Sep 23, 2013 3:00 pm

Tony Schatzie is a fifth-generation New York City butcher working out of his shop at Amsterdam Avenue and West 87th Street. In this colorful interview with On The Real, we find out about his days growing up on the Grand Concourse and the art of butchering bear legs.

Well Done: Chic Butcher Shop Branding For The Aesthetically Concerned Carnivore

Style is prime at Osso Macelleria in Milan, Italy
Jul 25, 2013 12:01 am


You don't have to be a meat eater to obsess over this awesome branding for the Milan-based butcher shop, Osso. Designer Luca Fontana gave the project the full nose-to-tail treatment, from posters to business cards to a website, as well as menus and carry-away packaging. Check it all out, after the jump.


Inside The Whole (Formerly) A Vegan (Now Happily) A Butcher Trend

Why would a vegan turn to butchery? Well first...
Apr 2, 2013 9:02 am

The new wave of butchers dealing in local, organic, hand-raised and artisanally slaughtered meat is driven by idealists who have discovered butchery not only as a craft or career, but as a sort of salvation. Meet some of the big names in this burgeoning business, after the jump.


Follow Food Republic

About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.