Raven & Boar’s Hudson Valley Charcuterie arm uses local ingredients to make seasonal sausages like garlic scape coconut curry and spring greens with arugula and parsley.
Every month, Butcher Box subscribers receive a curated selection of grass-fed beef, chicken and pork.
Bloomfield’s lauded chicken liver parfait, burger mixes from Salvation Burger and charcuterie are all on hand.
Eat your heart out, carnivores.
Cancel your brunch plans and start fasting Saturday night because this Sunday, June 23rd the New Amsterdam Market is back!
Apologies to our herbivore friends, but perhaps more than fireworks and beer, the Fourth of July brings to mind memories of one all-American pastime: grilling meat.
If you’re moved to seek out the perfect patty—be it beef burger, pastured poultry or a toothsome blend of local lamb and venison (a Bridgehampton farmer I know uses the marbled lamb to temper the gamey deer with great success), here is a short list of must-visit sources.
There’s kind of running joke among certain city chowhounds about how the mandate to eat humanely raised meats and locally sourced produce is lifted for street food, immigrant-run holes in the wall and food trucks. On May 6 you can earn both locavore and food explorer points at the very same time.
It was a carnivore’s dream on February 22nd at the Brooklyn Brewery when meat-eaters flocked (get it?) to see the experts from Marlow & Daughters, Fleisher’s Grassfed and Organic Meats and Brooklyn Cured demonstrate how to butcher at “How to Slice it,” the latest installment in our popular How to series. Here’s a little wrap-up of what you missed (or want to relive) last week:
We realize that Martin Luther King Jr. Day is not the holiday most often associated with barbecue, but Bodum has offered us a few of their Fyrkat 13.4-inch portable charcoal grills to give away to a few readers this year, and we don’t want to wait until July. Here’s how to enter to win.
Until now Heritage, which is based in Brooklyn, only sold its meats directly to chefs and restaurants or online, serving as broker between small family farms who can’t afford to process their proteins or don’t have a place nearby to do it and the city customers who want sustainably sourced meat but can’t work with a whole animal.
Editor’s Note: The pig shown on our current cover, eating nuts out of chef Marc Meyer’s hand, was photographed for our story “Free Range…