ARTICLES ABOUT MEAT, FARMING AND COOKING

  • MORE ABOUT BEEF


  • DFM CHARCUTERIE PRODUCT GUIDE


  • DFM GUIDE TO LAMB CUTS


  • DFM GUIDE TO PORK CUTS


  • DFM GUIDE TO BEEF CUTS


  • SAUSAGE MAKING CLASS MATERIALS


  • JERKY MAKING CLASS MATERIALS


  • WHOLE HOG BUTCHERY CLASS MATERIALS


  • BREAKING BEEF CLASS MATERIALS


  • Cooking Grass-Fed Beef and Other Lean Meats


  • Resting


  • Slicing


  • Dry Aging – Why Does Old Meat Taste Better?


  • How Big Is Big Beef?


  • What Does “NATURAL” Mean?


  • Internal Temperatures for ‘Doneness’


  • Basic Cooking Instructions and Methods


  • The Myth of Pre-World War II Beef (Bob Comis)


  • Grass- Fed vs Grain-Fed : What’s The Difference?


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