Pork presa is a richly marbled cut from the shoulder that’s common in Spanish butchery but still unfamiliar to many American shoppers. Here’s what makes it special and why it’s worth trying.

Every year, customers ask how I cook my own Thanksgiving turkey. My answer usually surprises them because it is remarkably simple.

Every steak, chop, and roast in our case has a story that begins long before it reaches our shop. Join us as we spend a day with Justin Kilgus at Kilgus Farmstead and see how careful animal husbandry, thoughtful farming, and generations of family stewardship shape the food we bring home to Evanston.

A tribute to the French habit of building a meal one stop at a time, across a mile and a half of Evanston: bread, produce, meat, cheese, wine, and chocolate.

Homestead Meats is a butcher shop, but it has also become a place where strangers meet, talk, and share food.

Most butchers are happy to sell you a Tomahawk steak. Don't take it personally if I try to steer you toward something else.

The popular spring chicken sausage started with two fennel bulbs and no plan. A short case for cooking by intuition, not recipes.

There's no fooling a six-year-old when it comes to food.

What makes Slagel Family Farms one of the most respected names in Midwest meat? A visit to the farm revealed the values, vision, and commitment to quality behind their long-standing reputation.

Dare I make a recommendation about an ingredient for your matzo balls?

Using the whole beef, head to tail, is gratifying and reveals hidden culinary treasures. Learn about oxtail, beef cheek, hanger steak, sweetbreads, and other cuts that are less familiar to the American palate but oh, so good. I find so much beauty and awe in my work. Usually, it will show itself to me in the small things, the little details that present themselves to me elegantly in colors, shapes, and textures. I see them every day, and they inspire me. That is how, for exa

What are the practices behind those chicken parts you're pulling out of the cooler at the supermarket? We've got the scoop, plus tips on how to find a more flavorful, healthful, ethical variety. Americans are consuming more chicken than ever—a projected 91.7 pounds per capita in 2017, according to the US Department of Agriculture. It’s likely that your nearby supermarket dedicates more space to chickens than beef or pork, and offers a promotion nearly every week on differen

In this 3-minute video, I answer common customer questions about meat and life as a butcher.

Food culture, the animals we eat, and the positive, lasting effects of our food experiences. When I was a boy growing up in Israel, sometimes my dad would take me along to his office. For lunch, we would sit in a small restaurant that served the most amazing beef lung stew. That’s right, tender spongy pieces of lung. At the end of the day, we would visit a stand with many skewers lying over a long grill filled with glowing charcoals. My dad would point at a few skewers and t

What is the rib eye steak? Where is it? Why does it taste so good, and why is it expensive? Let's learn about the rib eye steak. To do so, join me for a walk through the luxurious “Thirteen Ribs Boulevard” in a side of beef. We count the ribs starting from the front end of the cow (the neck), all the way to the 13th and final rib, where the loin begins. As with any fancy boulevard, one can always find side streets nearby that will be more affordable, though no less charming