Butcher Magazine
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I'm Dave Lang. A meat expert and butcher with over 40 years experience in meat preparation and butchery training. I'm also a blogger. I'm here to help people learn more about quality meat and how to cut it efficiently and profitably.
Butcher Magazine
1w ago
How to create a stunning Italian Chicken dish with simple ingredients ..read more
Butcher Magazine
1w ago
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be: Origins in Switzerland The term “cordon bleu” translates from French to “blue ribbon,” which historically was a symbol of excellence. The ..read more
Butcher Magazine
2w ago
The Ultimate Guide to Making Pea and Ham Soup with Ham Hocks and Yellow Split Peas Pea and ham soup is a classic comfort food that warms both the body and soul. With its rich, hearty flavors, it has been a favorite across cultures and generations. In this blog post, we’ll guide you through the ..read more
Butcher Magazine
2M ago
Is Corned Beef Irish? A lot of people, including me, consider corned beef to be an Irish dish, but there are other claims to this culinary heritage. Corned beef got its name from the salt grains it was packed with in barrels. The grains of salt were the size of salt kernels and that’s when ..read more
Butcher Magazine
2M ago
Dry curing pork and beef Dry curing pork and beef is a traditional method of preserving these meats using a combination of salt, seasonings, and time. Here’s how it’s typically done: Dry curing pork and beef requires patience and attention to detail, but the result is flavorful, shelf-stable meats that can be enjoyed for months ..read more
Butcher Magazine
2M ago
The Wonderful Tale of the Humble Tail Oxtail—a humble yet flavorful piece of meat—has made its impact on culinary traditions around the world. From hearty stews to gourmet delicacies, this underrated ingredient has a rich history and a diverse range of preparations that have delighted palates for centuries. In this blog post, we’ll delve into ..read more
Butcher Magazine
4M ago
I just got this email and I’m putting it out to see if anyone is interested. I have no idea where it is. Email and see what happens. I am giving away my late husband’s Hobart 6614-2 Floor Meat Saw w/ 126″ Vertical Blade to a passionate butcher. If you know of a butcher that ..read more
Butcher Magazine
1y ago
What is a Shepherd’s Pie? Shepherd’s Pie is a comforting and flavorful dish that has been enjoyed by generations around the world. This blog post will explore the history of Shepherd’s Pie, its variations across different cultures, and provide some mouthwatering recipes for you to try at home. It is a lovely winter comfort food ..read more
Butcher Magazine
1y ago
History, nutritional benefits and recipes for this wonder food. The Offal Truth Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating offal is not a major leap. It’s cheaper than ..read more
Butcher Magazine
1y ago
What is Dublin Coddle? If you are not Irish or are not from Dublin, chances are that you have never heard of Coddle. Coddle, or Dublin Coddle, is a dish made with bacon, pork sausage, potatoes and onions. You can get into so many different arguments in Dublin about Coddle: the proper ingredients, the history ..read more