The Butcher Bud Blog

Organ meats are among the most nutritious and often the most affordable items at a good butcher shop. Here is what to ask for and how to cook them.

Beef tallow was the standard cooking fat in America before vegetable oils took over. Here is what it is, why it is making a comeback, and how to cook with it.

A meat thermometer is the single most useful tool in any kitchen. Here are the internal temperatures that matter for every type of meat.

Whole hog roasting is one of the great communal cooking traditions. Here is how to source a whole pig and what to know before you start.

Pork is one of the most versatile proteins in the kitchen. Here is a complete guide to the major cuts, what they are best for, and how to cook each one.

Venison sausage is one of the best uses for deer trim. Here is how it is made, what choices you have, and how to get the best result from your processor.

Beef tallow disappeared from most kitchens decades ago. Here is why it is making a comeback and how to use it.

A whole packer brisket is the ultimate weekend cook project. Here is how to do it right whether you use a smoker, oven, or slow cooker.

Venison cooks differently than beef. Here is how to handle it so the meat comes out tender and flavorful every time.