Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers ...

Jason Savard, the head butcher at Walden Local Meat, a shop in the South End, learned the trade while working on a Pennsylvania farm years ago. Now in his 30s, he’s part of the upcoming generation of ...

In this photo taken Wednesday, Dec. 14, 2011, Ryan Farr points out the knives to be used in butchering a lamb at 4505 Meats in San Francisco. Farr, a classically trained chef, came to butchery as a ...

HOUSTON – Meat lovers and cooks know that butchering is an art that takes skill. So, Chris Shepherd brought his friend Ryan Cade to share the basics of buying meat to cutting it properly. Two friends, ...