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Video: Killing a Buffalo Humanely, Eating Bison Tartare After

Daniel Klein 10 comments

My vegetarian girlfriend/camera operator refuses to watch this week's video, so I won't be insulted if you skip over it too. I'll be more impressed, though, if you watch. For those of you who can handle blood and like to see where your meat comes from—those who appreciated last week's slaughterhouse video on Food Curated—this one's for you. If you can call killing an animal "humane," this slaughtering is probably the most humane killing I've ever seen. More

Video: Behind the Scenes at Lorentz Meats, a Processing Plant in Minnesota

Daniel Klein 2 comments

Lorentz Meats in Cannon Falls, Minnesota, is on the small side, but it's growing. The small-is-beautiful types think Lorentz is getting too big, but the company is touted as one of the most efficient, clean, and successful processing plants in Minnesota, and widely used by small farms. I visited the plant last year. Not wanting to delve too deep into the politics of meat processing, my approach was more focused on the actual butchering process. This episode is more of an informative music video. More

Dario Cecchini, The Famed Butcher of Panzano

New York Jenny Lee-Adrian 7 comments

Dario Cecchini, perhaps the most famous butcher in Italy, grinned like a little boy as he held onto a huge hindquarter of a cow. "Most people think of beef as a fillet," Cecchini said in Italian as writer Faith Willinger translated his words. "You need to think about everything." Watch him take apart a huge hunk of cow. More

How to Prep a Chicken Paillard

How To Sue Veed 15 comments

I'm no culinary blowhard—half the time I can't retain the fancy-pants French cooking terms anyway. But I am big fan of paillard. For such an ostentatious term, one that seems like it should describe a ballet move or a European building, paillard is one of the least complex and most approachable food preparations I've learned. More

The Nasty Bits: Pigs' Feet

Serious Eats Chichi Wang 13 comments

A stab, on the other hand, registers instant shock and pain. The moment the tip of the knife went into my hand, in the tender area between the thumb and the rest of the hand, blood started gushing at the point of entry. It made my stomach turn to see the rate at which the blood was escaping from the wound. More

The Butcher's Cuts: Going Whole Hock with Joshua Applestone at Fleisher's Meats

Chichi Wang Post a comment

During my visit to Fleisher's Grass-fed & Organic Meats in Kingston, New York, owner and butcher Joshua Applestone showed me how to break down a pig. In this first installment of The Butcher's Cuts, I focus on ham hocks and how to deep fry them. More

The Nasty Bits: Welcome to Fleisher's Meats, Where Brains are Just a Bandsaw Away

The Nasty Bits Chichi Wang 13 comments

Two months ago I began an apprenticeship at Fleisher's Meat Shop in Kingston, New York, that started with a single premise: Could Joshua Applestone and his team of butchers teach me, your humble nasty bits columnist, to break down a pig in one week or less? It took me a week to learn how to butcher a pig, but what I couldn't have anticipated are the months I needed to recover from my time upstate. More

Video: How to Butcher and Cook a Rabbit

New York Erin Zimmer 2 comments

Sean Rembold, the executive chef of Marlow & Sons in Williamsburg, assures you that butchering a rabbit shouldn't be too tough—it's kind of like butchering a chicken. In these two videos from documentarian Liza de Guia's Food Curated, Rembold goes through the steps of taking apart the animal, then makes a sizzling pan of rabbit cacciatore (essentially just coq au vin with rabbit). More

Butchering A Whole Lamb, By Slow Foods NYC

New York Chichi Wang 17 comments

[Photos: Chichi Wang] Marrying honest food with a great cause, Slow Food NYC hosted a lamb butchering class this past Sunday at The Institute of Culinary Education in downtown Manhattan. Proceeds from the class benefited the Slow Food NYC... More

Video: Butchering At Back Forty

New York Carey Jones Post a comment

Shanna Pacifico, chef de cuisine at Back Forty, takes pride in her butchering—ensuring that her menu incorporate every possible part of an animal. In Liza de Guia's latest video, watch as she breaks down a quarter of a Fleisher's... More

Bid on Tom Mylan's Pig Butchering Class for Charity

New York Erin Zimmer Post a comment

Professor Mylan holding class last fall. Tom Mylan's butchering classes at the Brooklyn Kitchen have inspired a pretty religious following. They fill up fast. The curriculum: he walks you through the process of cutting up half a pig, explains... More

Deconstructing Lamb with Tom Mylan

New York Tam Ngo 2 comments

Editor's note: Our Tom Mylan worship knows no bounds here at Serious Eats: New York. Alaina went to his pig butchering class at The Brooklyn Kitchen, Erin went to one of his pig roasts, and now Tam has followed suit... More

How to Butcher a Whole Pig's Head

Robyn Lee 20 comments

Offal-loving chef Chris Consentino of San Francisco's Boccaleone shows you how to butcher a whole pig's head in this tutorial video on Gourmet.com. If staring closely at a dead pig's head for a few minutes makes you queasy (or if you just watched Babe, beware: Consentino cleans every crevice of the head and cleanly cuts the skin and muscle away from the bone. He rolls up the skin and tongue to make porchetta di testa, a dish where the meat is seasoned with salt, pepper, lemon zest, and crushed garlic before being braised for 14 hours. The video fascinating to watch, even if you never plan on butchering a whole pig's head on your own. Related Let them eat... More

How Butcher Tom Mylan Roasts a Pig (And Inspires an Underground Fan Club)

New York Erin Zimmer 1 comment

As Brooklyn bands played in the backyard of East Williamsburg's 3rd Ward on Sunday, the real rock star was making music by taking a big, serrated knife to a 200 pound roast pig. Butcher Tom Mylan of Diner, Bonita,... More

Southern Foodways: Hog-Butchering Time

Melissa Hall 4 comments

It's cold enough to kill hogs. OK, it's not. But, it should be. And, hopefully, it will be soon. For most of us, hog-killing isn't the family, social, community event it used to be. But then, most of us don't spend our spring worrying about the health and survival of our suckling pigs while eyeing the cold day in late fall (the cold day that heralds the coming of many more cold days) when those same pigs will provide sustenance for a long winter. Ever wondered how it is Southerners took to the hog so devotedly? The answer lies in our relatively recent pioneer past. In his great book Eating, Drinking, and Visiting in the South, Joe Gray Taylor explains,... More

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