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.
Steak Tartare
When I think about steak tartare, I picture a quiet room, a good bottle of red wine, and something simple set out on the table. It’s a dish that doesn’t try to do too much. When it’s done well, it doesn’t need to.
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”