Butcher Shop
For most of us who live in the city small butcher shops have faded into the past, and meat comes on Styrofoam trays in big supermarkets. We've lost all connection between the food and the animal that provides it.
However there is now a resurgence of butcher shops that carry local organic meat, and where the proper reverence is shown to the cuts.
In this section we will visit butchers and try to learn where the cuts come from, and how they should be handled.

Comparing Steaks

Peter from Sanagan's meat locker in Toronto shows us two different steak cuts. He discusses how they are different, how to cook them, and what to expect when eating.
Duck Legs

What do you do with them?

Peter, the butcher at Sanagan's Meat Locker; shows us how to choose duck legs and gives us some tips on how to cook them.
Oxtails!

How to choose and cook

Peter from Sanagan's meat locker in Toronto gives you tips on buying and cooking with Oxtail.
Veal Chops

How to choose and cook

Peter from Sanagan's Meat Locker shows us some great veal chops, and suggests some tasty ways to cook at home.
Veal Shanks

How to choose and cook

Peter from Sanagan's Meat Locker gives you some tips on choosing Veal Shanks, and the some simple ideas on what to do with them.
Poultry

de-bone, spatchcock, & more

We get the butcher to show us a thing or two about buying chickens, cutting them up, and getting value for money.
Butchering A Pig

Snout to tail

Dave Meli form the Healthy Butcher takes a side of pork and breaks it down while giving tips and info in this 12 part sereies.
Duck

The other red meat

Dave Meli from the Healthy Butcher gives us some tips on duck.
How to De-Bone Chicken

Why pay extra?

Really simple method that gives you bones to make stock.
How To Spatchcock

A Chicken

Get that bird ready for the grill or BBQ.
De-Boning Chicken Legs

Great Presentation

Dave Meli from the healthy butcher shows us how.
How To Prepare

Chicken Supremes

Dave shows us how to cut a chicken supreme from a whole bird.
How to truss a chicken

Get it ready to roast

Why are you intimidated by a piece of string?
How To Stuff

A Chicken Supreme

This isn't just for fancy restaurants...
How To Stuff

A Chicken Wing

Tired of Buffalo wings? Debone and stuff them for a stunning presentation.
Sustainable Steaks

More than Tbone & Rib Eye

Ryan, The head butcher at 'The Healthy Butcher' on Queen Street in Toronto starts off a series on selecting alternate steaks. Try something new.

What’s Hot

Grilled Shrimp Sambol

Huge Flavour!

The indonesian Sambol marinade packes these grilled shrimp with a huge amount of flavour, and teh right amount of heat.
Short Bread

Melt in your mouth

Gran always said that it was the Rice flour that made the difference.
Microwave Peanut Brittle

So Easy!

This stuff almost makes itself...
Chef School

George Brown College

Learn to cook with videos from the pros!
Oven Pulled Pork

Not BBQ, but still great

This is for everyone who can't slow smoke
Welsh Cakes

Fire up the griddle

Not a cake, not a cookie... but one of teh best things you will ever eat.