'butchering' on Serious Eats

Video: Killing a Buffalo Humanely, Eating Bison Tartare After

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

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

How to Prep a Chicken Paillard

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

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

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

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

How to Butcher a Whole Pig's Head

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

Southern Foodways: Hog-Butchering Time

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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