Butcher
A butcher is a person who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish, and shellfish for...
Butcher - Wikipedia
4 Levels of Steak: Amateur to Food Scientist
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of steak. And then we brought in a food scientist to review their work. Which s...
Bistecca alla Fiorentina - The oldest Steak in the history of Mankind
Chianina beef: appreciated 2,500 years ago by Etruscans and ancient Romans - This video without music: https://youtu.be/iShfaT6WSig
Filet Mignon Cooked Table-Side at Brennan's in New Orleans
This week on The Meat Show, host and professional carnivore Nick Solares visits New Orleans’ classic restaurant Brennan’s for a meal steeped in old-school fine dining technique: the off-menu Steak Dia...
DRY AGED 400 DAY OLD BEEF
Subscribe to my channel: http://www.youtube.com/foodbusker Links to the videos: Follow me on Twitter http://www.twitter.com/FoodBusker Instagram http://www.instagram.com/foodbusker Facebook https:/...
Pat LaFrieda Demonstrates How Meat is Graded and What to Look for When Choosing USDA Meat
Sign up for Pat LaFrieda's entire class on Skillshare: http://skl.sh/yt-patlafrieda Pat LaFrieda Jr. was dubbed the magician of meat by New York Magazine. He is a third-generation butcher and the CE...
Want a 45-day aged steak in only 48 hours?
Want a 45-day aged steak in only 48 hours? Here's a delicious look at how to do it (with science!):
How to Order and Eat Steak the Right Way
What's the best way to dine at a modern steakhouse? Is there a perfect temperature you should be asking for? Bowery Meat Co. Executive chef and owner Josh Capon shows us the right way to carve up a ju...
Rare Kobe Beef in Tokyo - Japanese Food Teppanyaki
Highest grade Kobe Beef (A5) in Tokyo, Japan. Side dishes: tiger shrimp, scallops, fish and vegetables. - Skillful/smooth chef, nice scenery, rare and unrested Kobe Wagyu beef.
$230 Steak Dinner in Tokyo - Akita Beef Teppanyaki
Akita Beef Tenderloin, Akita Komachi rice, vegetables grilled and soaked, miso soup, pickles, Akita Beef Sukiyaki and Dorayaki in Tokyo (Ginza), Japan
How To Butcher An Entire Cow: Every Cut Of Meat Explained
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Y...
The Ultimate Prime Rib Is Cooked In 90-Day Aged Beef Fat
Professional carnivore Nick Solares visits Mu Ramen in Long Island City, where Chef Joshua Smookler helps him combine those joys with a 200 day dry-aged prime rib slow cooked in a giant vat of rendere...
How Long Should Steak Be Dry Aged?
This week on The Meat Show, host and professional carnivore Nick Solares heads to Knife, chef John Tesar’s upscale Dallas steakhouse, to sample dry aged stea...
Begin Japanology - Wagyu Beef
Wagyu (和牛 "Japanese cow") is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a hig...
Cutting 100-Day-Old, Dry-Aged Ribeye Steak
The excellent butchers at Toronto's Cheese Boutique, cutting up a rib-eye that has been dry-aging for over 100 days.
$11 Steak Vs. $306 Steak
"It tastes like pure luxury."
How America’s Best Steakhouse Chooses Its Meat
When it comes to selecting the beef for the best steaks in the city, not any steer will do. Watch as professional carnivore Nick Solares rides along with Jod...
Animal slaughter
Animal slaughter is the killing of nonhuman animals, usually referring to killing domestic livestock. In general, the animals would be killed for food; however, they might also be slaughtered for oth...
Animal slaughter - Wikipedia
Primal cut
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the beef round, loin, rib, and chuck or the swine ham, l...
Cuts of meat
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the beef round, loin, rib, and chuck or the swine ham, l...
Meat cutter
A meat cutter prepares primal cuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter are related to that of a butcher.
A meat cutter is responsi...
Meat cutter - Wikipedia
Cuts of beef
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The t...
Cuts of beef - Wikipedia
Cuts of lamb
Lamb, hogget, and mutton (UK, India, South Africa, Canada, New Zealand and Australia) are terms for the meat of domestic sheep (species Ovis aries) at different ages.A sheep in its first year is calle...
Cuts of lamb - Wikipedia
Cuts of pork
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both fre...
Cuts of pork - Wikipedia
Offal
Offal /ˈɒfəl/, also called variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies b...
Offal - Wikipedia
Shi Yuejun
Shi Yuejun (Chinese: 石悦军; pinyin: Shí Yuèjūn; March 5, 1971 - December 20, 2006), was a Chinese mass murderer and spree killer known as the "Jilin butcher", who murdered 12 people and wounded ...
Shi Yuejun - Wikipedia
Tripe soup
Tripe soup is a common dish in Balkan, Bulgarian, Greek, Turkish, and Eastern European cuisine. According to folklore, it is said to be a hangover remedy.
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Tripe soup - Wikipedia
Botillo
Botillo ([boˈtiʎo]), Butiellu ([boˈtjeʎu]) or Botelo ([boˈtɛlo], [buˈtɛlu], also known as chouriço de ossos in Portuguese), is a dish of meat-stuffed pork intestine. It is a culinary specialty of El B...
Botillo - Wikipedia
John C. Petersen
John C. Petersen (November 2, 1842 - July 10, 1887) was an American butcher and farmer from Appleton, Wisconsin who served as a member of the Wisconsin State Assembly from Outagamie County. He was ele...
Horumonyaki
Horumonyaki (Japanese: ホルモン焼き) is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant, one that specializes in Western-derived cuisine, in Os...
Horumonyaki - Wikipedia