They're butchers, business owners and innovators, and they're taking names.
The process of breaking down an animal is hard work. Here's a look at what goes on before you buy your perfectly packaged block of meat.
Sure, you can buy sausages, ribs and cold cuts — but they're made of plant-based proteins.
Now his cows will all have full, happy lives.
"What unites everything they do is their commitment to bringing you organic humane meat you can feel good about buying and eating."
Some people simply can't resist letting their pets sleep with them. But curling up with cats and dogs is one thing. Cuddling with chickens? That's a whole different one.
Put down the pre-cut chicken breasts and wings. You absolutely should be buying and cooking with whole chickens instead. Yes, the prep can be daunting, but the work is well worth it. All you have to do is get over the mental hurdle of breaking a bird down the way your butcher would.
It's an expensive way to operate. So, to make it financially viable, Jesse tacked on a butcher shop.
Butchers, bakers and cheese makers are honing their skills and carving out a niche for themselves on the French culinary scene.
Camas Davis believes in meat. She's made a career out of butchering it, cooking it and eating it the right way. Her revolution is taking place one cleave at a time.
The onion-pear sauce for this pot-roasted pork has its origins in an imprecise recollection that has been rattling around in my memory since some time in the late 1990s or very early 2000s.