Meat isn’t just what’s found at the supermarket. The pork chops and chicken breasts while prolific, only represent a portion of meat available to the public.
From hooves to snout, there are endless possibilities to butcher and prepare meat.
Coming up on All Sides Weekend, the art of modern butchery.
- Lyndsay Teter, owner of Six Buckets Farm in New Philadelphia, Ohio
Aliza Green, chef, author, “The Butcher’s Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat”