A no-fear guide to navigating the butcher’s shopHow to choose good meat, avoid awkward moments — and go home happy Are there any steaks left to be discovered?The Michelangelos of meat can’t quit searching for new ways to slice a cowTim Hayward’s guide to ethical meat jargonA glossary of fuzzy phraseology — from ‘seasonal meat’ to ‘native breeds’Braised shoulder of mutton with polenta — a Margot Henderson recipeMutton has gone out of fashion, but it’s a glorious, flavourful meatSlicer, boner, cleaver: Tim Hayward’s guide to useful knivesThree butchery knife recommendations for the home chefThe surprising wines that pair best with red meat Top-quality tri-tip and a mixed bag of bottles lead to some happy discoveries More from this SeriesThe butchery counters of different food cultures — a chefs’ guideTop cooks on what to expect from Kosher, Punjabi, Brazilian butchers’ shops, and moreHow to make good meat go furtherRestaurants chefs share the menu changes they’ve made to reduce meat
A no-fear guide to navigating the butcher’s shopHow to choose good meat, avoid awkward moments — and go home happy Are there any steaks left to be discovered?The Michelangelos of meat can’t quit searching for new ways to slice a cowTim Hayward’s guide to ethical meat jargonA glossary of fuzzy phraseology — from ‘seasonal meat’ to ‘native breeds’Braised shoulder of mutton with polenta — a Margot Henderson recipeMutton has gone out of fashion, but it’s a glorious, flavourful meatSlicer, boner, cleaver: Tim Hayward’s guide to useful knivesThree butchery knife recommendations for the home chefThe surprising wines that pair best with red meat Top-quality tri-tip and a mixed bag of bottles lead to some happy discoveries More from this SeriesThe butchery counters of different food cultures — a chefs’ guideTop cooks on what to expect from Kosher, Punjabi, Brazilian butchers’ shops, and moreHow to make good meat go furtherRestaurants chefs share the menu changes they’ve made to reduce meat
