We reached out to Tom Mylan, co-owner of The Meat Hook and author of The Meat Hook’s Meat Book , to demonstrate this fundamental kitchen technique.
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most sustainable, economical, gastronomically flexible and morally responsible cut of meat.”
Learn the finer points of farm-to-table food in one stunning seaside setting, thanks to a traveling crew of Brooklyn butchers and chefs.
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.
Sign up for a class at one of the borough’s many schools.
How inadequate upstate infrastructure is hobbling local livestock.
How Brooklyn’s seemingly eponymous restaurants came by their monikers.