Learn the Craft
Techniques, recipes, and notes about the work
Techniques
How to work with meat—knife skills, breakdowns, and fundamentals.
Recipes
Simple ways to cook better meat at home.
From the Shop
Notes on sourcing, craft, and the work behind it.
More Than Just a Ribeye
Most people think of the ribeye as a single cut. It’s not.
The ribeye loin gives us the classic ribeye steak and prime rib, but there’s more going on in that section than most people realize. It’s one of the most familiar parts of the animal, and for good reason—but it’s also where things start to get interesting if you take it a step further.
Press & Writing
Articles, features, and selected writing.
StarChefs - “In Defense of HACCP Plans”
Men’s Health - “These 5 Mail-Order Meats Are Life-Changing, Say Meat Experts”
Atlanta Journal Constitution - “Atlanta chefs share recipes for using Thanksgiving leftovers”
Food & Wine - “6 Things to Ask Your Butcher Next Time You’re at the Meat Counter”
Meat + Poultry - “Belly Proud, Meat + Poultry”
Food & Wine - “14 Unexpected Items That These Chefs Never Refrigerate”
Huff Post - “The Sights, Sounds And Realities That Only Butchers Experience”
Food & Wine - “16 Unexpected Items Chefs Always Freeze”
Atlanta Journal Constitution - “Make the Easter holiday special with these "center of the plate" meats”
Food & Wine - “Chef's Reveal the 14 Unexpected Items that Taste Better Refrigerated”
The Manual - “How to make a Cuban Sandwich, according to Chefs (recipe included)”
Meat + Poultry - “Waste Not…”
The Manual - “Ready and Rare-ing to Go: How to Make Steak Tartare”
Atlanta Business Chronicle - “Atlanta neighborhood butcher shops exemplify rising demand for locally sourced food”
Thrillist - “Everything You Need to Know About Grilling with Skewers”
Business Insider - “9 of the best tips for cooking meat, according to chefs”
Atlanta - “Tasty Drinks and Treats Made in Atlanta”
Better Living - “Four Foodie Spots in Atlanta to Experience Now”