Two unlikely farmers discuss their passion, their meat and their farm.
Print Issue: Spring 2011: Issue No. 21
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.
Grazin’ Angus Acres Farm in Ghent is top-notch.
Goat dairies have a glut of baby boys — and need you to help eat them.
The American chef with a Malaysian flair opens a new restaurant in South Williamsburg.
Some collectors focus on broad categories. I prefer something more specific: vintage recipe booklets with the word “meat” in the title.
