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Bluffside Provisions & Butchery, a locally owned butcher shop and market, just opened at 2405 N. Bogus Basin Road. It includes a restaurant concept: a handful of deli sandwiches and salads.
Josh Turka, a butcher and owner of 5th Quarter Butchery & Charcuterie in Waitsfield, Vermont, stresses that you can find excellent fresh and frozen turkeys. Whichever you choose, he says, “you ...
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American cuts of beef (clickable) The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters).
A term for such open-air slaughterhouses was shambles, and there are streets named "The Shambles" in some English and Irish towns (e.g., Worcester, York, Bandon) which got their name from having been the site on which butchers killed and prepared animals for consumption. Fishamble Street, Dublin was formerly a fish-shambles. Sheffield had 183 ...
Tom Mylan (born April 26, 1976) is an American butcher, educator, writer, and author, specializing in local, sustainably raised meat. [1] He was the executive butcher and co-owner of "The Meat Hook" from 2009 until 2015, a butcher shop in Williamsburg, Brooklyn.
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Ruscus, commonly known as butcher's broom, is a genus of six species of flowering plants, native to western and southern Europe, Macaronesia, northwestern Africa, and southwestern Asia east to the Caucasus. [1] In the APG III classification system, it is placed in the family Asparagaceae, subfamily Nolinoideae (formerly the family Ruscaceae). [2]
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