Beef tongue braised and pulled, served with salsa verde, avocados and radishes. Even the squeamish would love these.
Published in The Butcher’s Guide to Well-Raised Meat: …
Bite-Your-Tongue Tacos
Pork Cheeks
Pork cheeks braised then dredged in panko crumbs and deep-fried. Best beer snack ever.
Published in The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, …
Karaage
Karaage, i.e. Japanese Fried Chicken. Battered chicken thighs deep-fried in lard not once but twice.
Published in The Butcher’s Guide to Well-Raised Meat: How to Buy, …
Cured Sausage
There’s something really satisfying about making your own dried sausage: it’s not hard at all and it lets you veer gently into charcuterie territory. This …
The Perfect Steak
Dry-aged top sirloin (from an organic grass-fed and corn-finished steer) seared in a pan and finished in the oven, accompanied by marrow bones.
Published in The …
Lamb Balls
Quick Lamb Meatballs. Ground lamb with cilantro, garlic and harissa (a Tunisian hot and smokey chili sauce).
Published in The Butcher’s Guide to Well-Raised Meat: How …
Brick Chicken
Brick Chicken, i.e. spatchcocked chicken fried in a pan and weighted down by a brick.
Published in The Butcher’s Guide to Well-Raised Meat: How to Buy, …
The Butcher’s Guide to Well-Raised Meat
The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More by Joshua Applestone, Jessica Applestone and …