Much has been written of late about a renaissance in butchery. I’ve seen demonstrations by artisan (and not so artisan) butchers of beef and pork carcasses but friends Dana and Joel of WellPreserved.ca tipped me off about a venison demonstration at Cowbell Restaurant in Toronto, Ontario. Chef Mark Cutrara was an honored guest at one [...]
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. 
