Seamus Mullen of New York's El Colmado Butchery and Tertulia shows some of his favorite off-cuts while butchering a lamb. and today we're gonna be butchering one of my favorite animals, the lamb. I ...
Anthrax disease in humans is rare and when it does occur, it's usually during hot, dry summers. That's why the case of a Texas rancher who developed anthrax in January of this year piqued the interest ...
SPRING AND LAMB go hand-in-hand, thanks in part to the holidays that usher in the season. For Passover it’s often braised; a roast is an Easter favorite. Those observing Ramadan, this year April ...
Danforth, a butcher and professional butchering instructor, has created a stunning book, in both senses of the term. With precise lessons on how to stun, and then dispatch and dissect, chickens, ...
First it was vegetables, and now it’s meat: products we should buy only when they’re raised locally by people we know. It’s hard—okay, it’s really hard—to live just on vegetables and fruit that grow ...
The Maniyas, a trio of sisters-in-law who live in the northwest suburbs, looked like they were cruising to win the first season of “Family Food Fight” without much of a fight — until Fatima ...
A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...
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