SAN FRANCISCOSAN FRANCISCO — 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 ...

Jason Savard, the head butcher at Walden Local Meat, a shop in the South End, learned the trade while working on a Pennsylvania farm years ago. Now in his 30s, he’s part of the upcoming generation of ...

Forget unicorns. Charcuterie is proof that pigs are the most magical of animals. With the supernatural power to transform into terrine, speck, and soppressata, they are mystical beasts. That said, ...

Students learn how to cut up a lamb at Ryan Farr’s butcher class June 29 in San Francisco. Foodies are turning to butchery for a closer connection to their food. San Francisco? Get out your knives: ...

"If you, for lack of better terms, butcher it really bad, just cube it up and use it for stew meat or cut some flatter piece for a stroganoff," says Mike Garaghty, the corporate chef for Wusthof ...

TRAVERSE CITY — Students crowded around Christoph Weisner while he disassembled half of a pig using a filet knife, a boning knife and a chainmail-clad hand. The seasoned butcher's hands moved slower ...

The farm-to-table philosophy has been mostly about knowing where food was grown. For meat, that meant knowing if your chickens were caged and if your beef was grass fed. But with the revival of the ...

NEW YORK — Patrick Martins summed it up in a single slab: pork belly. “That’s the cut that people ask for the most,” he said. “Evidently they can’t find it in their supermarkets.” No, they cannot. And ...

Nothing says I love you like a perfectly cooked steak that you butchered yourself. On February 12, Chef Brian Moyers of BLT on Sunset is hosting the first in a series of cooking classes at the ...