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review by . February 22, 2011
posted in Sustainablog
For the local carnivore: how to butcher meat straight from the farm
Spent some time this weekend with Cole Ward's new video series The Gourmet Butcher... from Farm to Table, and learned a lot about the process of taking a quarter of beef, a hog carcass, etc., and turning it into meal-size portions. You'd want to be able to watch this while you work on that huge hunk of locally-raised meat, but Ward walks a viewer through the process slowly, with lots of tips, tricks and vivid descriptions.      I know there's some argument about …
review by . March 24, 2011
posted in Sustainablog
The Gourmet Butcher DVD set teaches you how to cut beef, lamb, and pork carcasses into primal and retail cuts and how to cook these cuts. They included general cooking advice and several recipes. The DVDs also included a short section introducing the presenters and a brief section on what tools you'll need to do the butchering yourself.      The DVDs started with the animal already dead, gutted, skinned, and otherwise ready to be cut into smaller sizes of meat. The DVD on …
Quick Tip by . March 01, 2011
Don't forget the offal when dressing your deer. Grilled venison heart is delicious!
The Gourmet Butcher... from Farm to Table
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