Some Local Bay Area Butchers:

Knives:
Cutlery And More

Butcher Supplies:

Butcher & Packer
HomeButcher

The Sausage Maker

The Meat Slicer I Drool Over:
Mito 300


Sausage Making:
Michael Ruhlman

The Art of Sausage Making
Sausagemania

Books on Butchery/Meat:
The River Cottage Meat Book
Basic Butchering of Livestock and Game
The Complete Book of Butchering
Charcuterie: The Craft of Salting, Smoking, & Curing
The Whole Beast: Nose to Tail Eating

Magazines:
Meat Paper

Style Info: American IPA
Style Guidelines
Beer Advocate

Recipe of the Month:

Smoked Beef Brisket with Chocolate Ancho Rub
Grand Cru Braised Lamb Shank

 

 

 


 

 
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