Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Corned Beef and Cabbage with Horseradish Cream Sauce

Corning your own beef is easier than you think.

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge.

Braised Brisket with Beans and Ancho Chile

Melt-in-your-mouth meat.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Italian Meatballs

Ground pork, turkey, and beef packed with herbs and fennel seeds.

Rosemary Rib Roast with Cipollini

A showpiece roast perfumed with rosemary.

10 Food Tattoos

Food looks just as good in ink.

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

100 Pounds of Leftovers

A meat-and-potatoes guy tries to save money by buying an entire side of beef.

What's an Angus Burger Anyhow?

This week’s mission: stylistic departures from fast-food chains.

Your Meat Is Green

Tips for responsible carnivores.

Meat at Your Door

Bypass the supermarket and buy it direct.

Smoke Rules

A Texas barbecue primer.

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?