The new film by Mike Gebert features Rob Levitt, Paul Kahan and Bartlett Durand. Paired with a 3-course dinner, this is a don't-miss evening for any meat lover. more ›

The shop will open with a full lineup of breads and packaged goods - the meats come later. more ›

Most people think Chicago's meat producing days are over - that is, if they think about that sort of thing at all. The stockyards, The Jungle; these things have passed into history and legend. We don't do that sort of stuff here anymore. Now we have lofts and boutiques! Wrong. Allen Brothers is still cutting, aging and packing premium meat on the South Side, just like they've been doing since 1893. I went behind the scenes at their Chicago facility to see how real steakhouse steaks were created. more ›

The last time we visited The Butcher & Larder, it was still an empty shell - but yesterday, we got a chance to eat there. We're still in a happy place. Rather than writing any more about the already-beloved butcher shop, we'll stick to the visuals. Drool over the pretty pictures of some of B&L's sandwich offerings and of the best steak we've eaten in years. If you haven't gotten a chance to visit, go now. more ›

Growing up in a family with Southern roots, we were always exposed to freshly butchered meat. Mom bought poultry on a regular basis from Ciales on Armitage or Western Meat Market, by Clemente High School. Our stepfather's family ran a livestock abbatoir/market in Mississippi. One of our first summer jobs was at a catfish farm in Tennessee. We were paid by the dressed pound, which might have seemed like an urchin's wage. But that job paid for our first trip to Mexico. Our brother-in-law traps raccoons in Wisconsin every winter to sell the fur and cook the meat, and we've hunted for deer, boar and the wily squirrel. It forces one to come to terms in his approach towards eating meat. It's not taken lightly in our family, believe that. more ›

Last year, perhaps a little earlier, we gave you a quick run-down of where you could buy yourself a turkey and at what cost. We felt that it would be nice of us to do that again for you ... not to mention the fact that we haven't had time to get a turkey for ourselves. So, without further ado, a decidedly skewed to the north side turkey roundup. Dominick's located at 6009 N Broadway... more ›

Last week we wrote of 24 Below Chef Efrain Cuevas' plans to host a goat dinner where he was to personally slaughter and butcher the goat, and how state officials, the USDA, and the po-po advised against doing so. As you can see from the video above the goat, who was named Tony, was indeed slaughtered, just not by Cuevas' hand. Instead, he took Tony to Halsted Packing House and had them do the... more ›