Sponsored By

Butcher Your Meat and Eat it Too

Get out your knives and prepare to get blood on your clothes: more Americans are learning how to butcher their own meat.

July 21, 2010

1 Min Read
Butcher Your Meat and Eat it Too

Get out your knives and prepare to get blood on your clothes: more Americans are learning how to butcher their own meat.

Cooking enthusiasts and eco-conscious food lovers are signing up for classes where they learn how to carve up whole hogs, lambs and other farm animals, the latest trend among foodies who want a closer connection to the meaty morsels on their forks.

On a recent evening in San Francisco, a dozen men and women met at a rental kitchen in the Mission District to break down a 170-lb. hog under the guidance of Ryan Farr, one of a new breed of "artisan butchers" who are bringing the art of butchery to the meat-loving masses.

To read the entire article, link here.

What do you think of this latest trend? Share your thoughts with us today!

Subscribe to Our Newsletters
BEEF Magazine is the source for beef production, management and market news.

You May Also Like