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Butchery

Thursday, May 1, 2014

Thursday, May 1, 2014

Butchery

Belcampo Meat Co. Previews Santa Monica Restaurant

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Thu, May 1, 2014 at 6:00 AM
Belcampo Meat Co.'s cheeseburger - T. NGUYEN
  • T. Nguyen
  • Belcampo Meat Co.'s cheeseburger
Belcampo Meat Co. opened Downtown at Grand Central Market not too long ago, but if you haven't yet visited the pioneering meat company because you live on the Westside and waiting for its second location in Santa Monica to open this fall is mentally and physically easier than crossing the 405, you're in luck: from now until May 25th, you can swing by the Santa Monica location to preview some of its restaurant fare. Which means that for the next month or so, you can end a swell day at the beach with Belcampo's terrific cheeseburger and fries. Not a bad way to spend a Saturday.

For the uninitiated, Belcampo's meats are sustainably raised on the company's farms in Shasta Valley, slaughtered and processed in its own facilities (designed, incidentally, by Temple Grandin), then sold in its retail shops. This model of vertical integration means that each and every one of the company's meats is fully traceable, from farm to slaughter to fork.

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Friday, September 20, 2013

Friday, September 20, 2013

Butchery

58,000 Pounds of Ground Beef Recalled

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Fri, Sep 20, 2013 at 11:29 AM

Almost 60,000 pounds of ground beef produced in California and bound for the National School Lunch Program have been recalled because it contains pieces of plastic. And we're not talking Happy Meal toys.

According to Food Safety News, the federal government's Food Safety and Inspection Service (FSIS) has issued a recall for 58,000 pounds of ground beef from Hanford, Calif.'s Central Valley Meat Co. this week. The meat was distributed to four states across the U.S. with intentions of serving it to children who use the National School Lunch Program (that would be poor kids).

The recall was issued after consumer complaints that the meat contained "foreign materials." The hamburger was shipped to Arkansas, California, Montana and Texas. The recall is for two case codes of "Fine Ground Beef," sold in 40-lb. cases containing 10-lb. chubs with the establishment number "Est. 6063A" and case codes 6063A3091A and 6063A3091B.

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Friday, July 19, 2013

Baguettes at McCall's Meat & Fish - A. SCATTERGOOD
  • A. Scattergood
  • Baguettes at McCall's Meat & Fish
If you live anywhere near Los Feliz and you haven't been getting your fresh baguettes and croissants, your Kouign-amann and country loaves, at McCall's Meat & Fish Co., then maybe you haven't been over to Nathan McCall and Karen Yoo's shop recently. Like, since January. McCall's has been one of the best butchers in town since it opened in early 2010, a small artisanal (as in the actual definition of the word, not a casual modifier) shop run by a husband-and-wife team who trained as fine dining chefs, working at Sona and Daniel before leaving it all for whole-animal butchery.

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Friday, March 1, 2013

Friday, March 1, 2013

Butchery

And Now, A Brief Message From Lindy & Grundy

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Fri, Mar 1, 2013 at 8:06 AM

Monday, November 5, 2012

Whole chicken from Lindy & Grundy - A. TRACHTA
  • A. Trachta
  • Whole chicken from Lindy & Grundy
See also: The Martha Stewart Cooking School archives.

It's time for a confession: I have never butchered a chicken. Why? Well, mostly because raw chicken gives me the willies. I like chicken, I eat it all the time, and I don't get that same skin-crawly feeling around raw beef or pork, but raw chicken is something I've just never really been fond of handling. (Side note: I often find when I admit this to people that I'm not alone. Raise your hand if you share my irrational fears!) So anyway, in the past, when I've needed my chicken in pieces (as opposed to a whole roaster) typically I buy it that way. Shameful, I know.

Therefore, this butchering-themed episode of Martha Stewart's Cooking School was the one I was dreading the most, on one hand, but on the other, I knew it was the kick in the pants I needed to finally buck up and, well, cut up.

And I was so full of confidence until ... the feet. But more on that later. First, a lesson from Martha.

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Friday, September 28, 2012

Friday, September 28, 2012

Butchery

McCall's Meat and Fish Co.: Expanding in Los Feliz

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Fri, Sep 28, 2012 at 1:10 PM

McCall's 2.0 exterior, with new signage. - J. RITZ
  • J. Ritz
  • McCall's 2.0 exterior, with new signage.
Embracing the renaissance of the specialty neighborhood food shop means accepting some inconvenience. You're there for say, a jar of jam and a wedge of cheese. There might be bread, there might not be. It could depend on the amount of limited shelf space, or it might vary day to day.

Buying meat and fish at McCall's Meat & Fish Co. in Los Feliz usually means buying proteins to cook within the next day or so, and maybe some La Quercia prosciuttio or butter from the self-serve fridge or a bag of Marconas. Need a lemon to go with the beautiful skate wing? That you will have to rustle up somewhere else. But this situation will change in November when McCall's expansion project is complete.

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Thursday, September 6, 2012

A Butchering Crash Course - SKYHORSE PUBLISHING
Blame it on one too many bites of factory farmed pork ribs on Labor Day, but we can't stop saying, "Oh dear God" -- while being entirely mesmerized by -- The Ultimate Guide to Home Butchering by Monte Burch. Meat and religion tend to have that effect.

But wait, there's more substance here. Other recent butchery books hail from knife-yielders in swanky San Francisco and New York digs, and serve up pretty pictures of their pristine white carcass carving activities that yield Brentwood-worthy New York steaks. Burch, a longtime outdoors writer, includes the carotid artery slashing stage. In his backyard. Just like, as he references often, the "old-timers" once did. It is the most revolting "amateur" butchery guidebook to land on our desk.

And also the most compelling, honest, and by far the most humane butchery book we've seen. If you're going to eat a pork chop, is there anything more humane than knowing "It's important to make a good killing shot, with a quick death for quality meat," as Burch describes it?

You already know what happens on the next page, but turn the page if you want more.

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Monday, August 6, 2012

Grilling Sausages - FLICKER/LAURA MARY
BBQ pork shoulder, carne asada, fresh sausages, mesquite turkey, chicken under a brick, a really good steak. If you haven't gotten your summer fix beyond burgers, the four-week grilling countdown to Labor Day has begun. Time to check in with your small local butcher.

Of course we're thrilled with the current era of Butcher's Guild manifestos and meat-Tweeting shops like Lindy & Grundy, but we're talking about the introspective, camera- and website-shy guys who for decades have been quietly cutting 2-inch-thick steaks, stuffing fresh pork-pecorino sausages and spatchcocking chickens to fuel our backyard grilling habits. Guys like Richard Schwartz at Bob's Market.

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Friday, May 25, 2012

Friday, May 25, 2012

BBQ

6 Great Butcher Shops for Memorial Day Grilling

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Fri, May 25, 2012 at 3:47 PM

Lindy and Grundy - FLICKR/ALENLIN
Where's the beef? It's at these Los Angeles meat shops, which will most certainly be bustling in preparation for this weekend.

We've outlined a few recommandations for what to get a several of the city's most respected butchers -- locally sourced, organic, all that good business -- but we also name-dropped a few off-the-path places you might not of tried yet.

As Homer Simpson once said, "All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?' I'm trying to impress people here, Lisa. You don't win friends with salad."

Just kidding vegan friends, we made enough gazpacho for everyone. Turn the page for 6 great Los Angeles butcher shops, listed alphabetically.

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Wednesday, May 2, 2012

Chef Casey Lane tasting in the kitchen of The Tasting Kitchen - ANNE FISHBEIN
When we here at Squid Ink use the term "working ripe," it usually refers to those times when we head into the office after a particularly moist gym workout. But for Casey Lane, head chef at Venice's Tasting Kitchen (as well as the upcoming Parish and Itri), the term has another meaning altogether.

In a short promo video by the Culinary Agency, the group that documented Food GPS' Lamb Showdown with Zach Pollack, Steve Samson and Walter Manzke, and a Mark Peel-led tour of the Santa Monica farmers market, the former Portland chef explains the demands of nose-to-tail sourcing and utilizing hyper-seasonal ingredients while Kanye West's "Runaway" plays in the background.

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