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‘I can’t help but think that coming here is a total waste of time’
Banish fear of the butcher’s and learn how to make ‘less but better’ feel like fun. Including: a handbook for navigating your local meat counter; Tim Hayward’s glossary of ethical jargon and Margot Henderson recipes for off-beat cuts. Plus some rhymes to help you remember it all
How to choose good meat, avoid awkward moments — and go home happy
Wild rabbit has more flavour than farmed, and it’s easier to cook than you’d think
Mutton has gone out of fashion, but it’s a glorious, flavourful meat
Top-quality tri-tip and a mixed bag of bottles lead to some happy discoveries
Three butchery knife recommendations for the home chef
A glossary of fuzzy phraseology — from ‘seasonal meat’ to ‘native breeds’
Restaurants chefs share the menu changes they’ve made to reduce meat
A soothing, gentle recipe for a neglected butcher’s cut
Our ‘Round on the Links’ quiz tests your ability to draw connections. Thinking caps on!
Would you like a thoughtful disquisition with that kneecapping, squire?
The end of the mass-media age is nigh, with big consequences for politics
The Michelangelos of meat can’t quit searching for new ways to slice a cow
What were two Chinese women doing in a rented mansion in London with an astronomical amount of cryptocurrency?
‘I spend my day prepping for a good night’
How girls around the world were coerced into decades of gruelling service to the secretive Catholic group
From Somerset House to a Hackney street stall
A coffee-shop worker reveals why bigger is not better
The Viñateros movement is a significant shake-up for vineyards
International Edition