From ZA to NY, Brooklyn Biltong
Dried meats are a staple in many diets around the world. From smoked jerky, the trusty American gas station fare, to South America's dried llama and alpaca snack Ch'arki, what was historically born out of a lack of refrigeration for meats is now...
Cool Hunting Video: Takashi
Manhattan's West Village restaurant, Takashi, isn't your average barbecue joint. To learn more, we spoke with Chef Takashi about preparing beef cuisine, quite literally, from nose to tail. Blending Korean and Japanese flavors and cooking traditions...
Three Jerks Jerky
by Ikechukwu Onyewuenyi There's jerky, then there's Three Jerks Jerky. Daniel Fogelson and Jordan Barrocas, the duo behind Three Jerks Jerky have concocted the couture of jerky—drawing from the best filet mignon cut to deliver what could very well...
To call the newly-opened Grazin' diner in Hudson, NY farm fresh is an understatement. The first restaurant in the USA to be certified Animal Welfare Approved, everything served in the restaurant comes from family farms that raise livestock humanely...
New Restaurants for Meatheads
Charcuterie may not be what first springs to mind when thinking about Toronto, but Canada's major metropolis is quickly becoming a destination point for carnivores seeking fresh cured meats. Two restaurants making their individual marks, The Black...