New Yorkers love their meat. But in recent months our appetite has concentrated on charcuterie beautiful, unctuous cured meats such as prosciutto, paté, salami and terrine. “New Yorkers are g… ...

Carlson Meat Shop employee Adam Boreen processes pork Monday, Oct. 17, 2022, at the shop in Grove City. Carlson Meat Shop works with Ridgewater College's meat-cutting program to help students gain ...

“Meat that comes out of factory may not get most consistent cut,” Akinseye says. “We’re careful about consistently setting the depth on the saw to produce the quality our customers appreciate.

“Farm to table” is the latest buzzword in the restaurant world, but technically, any meat you eat at some point went from a farm onto your table. How did it get there?

It's also easy to see why the craft of meat cutting that Buisch has practiced so diligently for 42 years is being lost to time. His workplace is cold, bloody and tinged with the acrid odor of bone ...

Michelle Wallace, chef and owner of B'tween Sandwich Co., has a very specific cut of steak in mind when it comes to a sandwich that won't disappoint.

Eleven butchers from local Texas Roadhouse restaurants will meet in Indianapolis for the first round of the National Meat Cutting Challenge.