jerryking + butchers   13

Chart Showing Cut of Cured Pork
Bresaola...a cured Italian meat. It comes from beef rather than pork
cured_and_smoked  pork  Italian  sausages  bacon  food  lard  fats  butchers 
november 2016 by jerryking
Sanagan's Meat Locker
176 Baldwin Street Toronto, Ontario,
M5T 1L8

416 593 9747
Kensington_Market  Toronto  butchers  meat  retailers 
september 2013 by jerryking
Going the Whole Hog at a Hunting School - WSJ.com
January 11, 2013 | WSJ | By MATTHEW KRONSBERG

Going the Whole Hog
A getaway in Texan Hill Country where hunting, butchering and snacking get the rock star treatment
offal  slaughterhouses  snout-to-tail  butchers  meat  carnivore  sausages  Texas  wild_game  hunting 
january 2013 by jerryking
As Tasty Morsels, Pig Wings Take Flight
Nov. 30, 2011 | NYT | By JOHN T. EDGE. Under various noms de porc — like Pig Wings — ham shanks are being served at restaurants and bars across the country.
pork  hams  butchers  meat 
december 2011 by jerryking
Fresh meat on the block - The Globe and Mail
STEPHEN QUINN | Columnist profile | E-mail
From Saturday's Globe and Mail
Published Friday, Nov. 18, 2011
butchers  Vancouver  meat  organic 
november 2011 by jerryking
Know Your Cuts of Meat - Interactive Feature - NYTimes.com
November 1, 2011
Know Your Cuts
A new wave of butcher shops offers cuts of meat rarely seen at supermarkets. Below are six of those cuts, with suggested recipes.
butchers  meat 
november 2011 by jerryking
The Lost Art of Buying From a Butcher - NYTimes.com
By FLORENCE FABRICANT
: November 1, 2011

Butcher shops, once a vestige, are opening in many New York neighborhoods where buying meat has often been reduced to staring down a sea of plastic-wrapped foam trays....Buying some pork or most other meats is not as simple or as cheap as picking out an apple....How you plan to cook the meat determines the cut. And the quantity for a serving will be based on how it will be trimmed, and what else you are serving. If the meat you think you want is not available or too expensive, the butcher can offer alternatives, including cuts you never see in a supermarket...It’s a major turnaround in the way meat has been bought and sold. Some 40 or so years ago, beef was shipped to New York’s meatpacking district in the form of whole carcasses, or “rail beef.” Then the big Midwestern packing houses started shipping what was called “boxed beef,” primal cuts packed in Cryovac. Now, butchers like those at Cannibal are carving whole animals again, and not just for beef.
slaughterhouses  snout-to-tail  offal  butchers  meat 
november 2011 by jerryking
Butcher cuts a dashing figure
October 6, 2011
Cumbrae's firmly believes elegant online design is worth paying for

Simon Houpt

Hype can be fatally distracting. In the last couple of years, small business owners have flitted from one new-media promotional darling to another: Twitter and Facebook and Groupon, oh my! But too many entrepreneurs have overlooked the importance of that old pillar of new media: an elegantly designed website. Earlier this year, Cumbrae's, a local Toronto butcher with three retail locations and a wholesale operation that caters to chefs, unveiled a refreshed site that does what the best physical storefronts do: offers up an engaging image that prompts passersby to step through the door and sample the charms inside.

*****

Advice for the DIY crowd

Forget e-commerce, tell a story
Find the right partner
Good design is an investment, not a frill
Simon_Houpt  websites  webdesign  small_business  marketing  e-commerce  butchers 
october 2011 by jerryking
Butcher Boys and Girls
March 24, 2007 | Globe & Mail | by Peter Cheney. The
embrace of whole animal eating or "snout-to-tail" eating ("if you kill
an animal, you have to respect it by eating all of it") by everyman.
Books: The Whole Beast: Nose to Tail Eating by Fergus Henderson; Heat by
Bill Buford; Carnivore chic : from pasture to plate, a search for the
perfect meat by Susan
Bourette.
Toronto  carnivore  meat  Ossington  offal  snout-to-tail  slaughterhouses  butchers  books  filetype:pdf  media:document 
august 2011 by jerryking

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