The Head to Tail philosophy of eating is, thankfully, one of the fastest growing food trends. At this week’s MeatCamp(tm) chat, we held an introductory session on how to identify and cook the not-so-fancy cuts of beef, pork, lamb, and chicken, including offal. We were joined by a few formal guests including Larry Liang (@DJPegLeg), [...]
From the category archives:
I created the concept of Artisan Meat and evaluate, rate, and create professional tasting notes for individual farms, ranches, and butcher teams. Some call me the Robert Parker of Meat, others Beef Geek. 
