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Butcher

  • Article

    Buying a Rack of Lamb

    Though a rack of lamb looks best frenched—meaning it’s been trimmed, with much of the meat and fat between the ribs removed—some butchers get a little over-zealous, leaving just the…

  • How-To

    How to French a Rack of Lamb

    Frenching a rack of lamb—that is, removing the meat, fat and membranes that connect the individual rib bones—gives the rack a clean look for an elegant meal, and is a…

  • Recipe

    Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust

    You'll be amazed at what a difference dry-aging makes: the dehydration concentrates the meat's flavor, making it mellower, yet beefier. But if you lack the time or inclination to dry-age the…

  • Article

    Chop Talk: What to Look for in a Pork Chop

    Editor at large Maryellen Driscoll explains how to shop for pork chops.

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